• Browse & Buy
• Monthly Meat Box Club
• Wild Game
• Winter Freezer packs
• Gluten Free
• About our organic Beef
• About our organic Lamb
• About our organic Pork
• About our organic Poultry
• FAQ

OFFAL:Sweetbreads & Creamy Mushrooms in Brandy

Sweetbreads are making a comeback - This recipe serves 4-6 people - try something different!

• 3 packs (750g) Eversfield Organic Sweetbreads (soaked in cold water - changed regularly - for 4 hours)
• 2 oz (50 g) butter
• 1 medium chopped onion
• 8 oz (225 g) organic button mushrooms
• 100ml brandy
• 6 oz. single cream
• 2 egg yolks
• salt and freshly ground pepper
• chopped fresh parsley to garnish
  

1. Blanch the sweetbreads by putting them into a pan of cold water then bring to the boil
2. Boil for 2 minutes. Drain and dry the sweetbreads on a clean cloth. Snip away any membrane and cut crosswise into slices.
3. Melt half the butter in a frying pan, add the onion and mushrooms; cook until tender.
4. Drain and reserve
5. Add remaining butter to the pan & juices, reheat and saute the sweetbreads for 5 minutes.
6. In a separate pan, heat the brandy, ignite and, while flaming, pour over sweetbreads.
7. Cook gently for 10 -15 minutes until tender. 
8. Combine the fresh cream and egg yolks in a bowl.
9. Add some hot pan juices to egg mixture and return to pan. 
10. Add the onion and mushroom, heat gently to thicken - do not boil. Adjust seasoning to taste. 
11. Serve garnished with parsley and fresh green Eversfield Oragnic Vegetables of the season.