Sweetbreads & Creamy Mushrooms In Brandy

Sweetbreads are making a comeback, try something different!

Serves: 4-6 people

Ingredients:

• 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

Method:

Blanch the sweetbreads by putting them into a pan of cold water then bring to the boil

Boil for 2 minutes. Drain and dry the sweetbreads on a clean cloth. Snip away any membrane and cut crosswise into slices.

Melt half the butter in a frying pan, add the onion and mushrooms; cook until tender.

Drain and reserve

Add remaining butter to the pan & juices, reheat and saute the sweetbreads for 5 minutes.

In a separate pan, heat the brandy, ignite and, while flaming, pour over sweetbreads.

Cook gently for 10 -15 minutes until tender.

Combine the fresh cream and egg yolks in a bowl.

Add some hot pan juices to egg mixture and return to pan.

Add the onion and mushroom, heat gently to thicken - do not boil. Adjust seasoning to taste.

Serve garnished with parsley and fresh green Eversfield Oragnic Vegetables of the season.