AuthorBreville PH
Vacuum pack the sweetbreads and cook in the sous vide for 4 hours on 63°C.
After cooking, put in a water with ice (inverted Bain Marie).
Extract the juice from the apples with the Breville Froojie® Fountain™ Pro.
Put the juice in the bowl of the Breville Scraper Mixer Pro™. Add salt, fresh grained pepper, and the cider vinegar. Whip for a few seconds and then start adding olive oil to get a creamy texture and a stable emulsion.
At the same time with the sweetbreads, cook the eggs in water with the sous vide cooker at least for 1 hour, to poach and pasteurize them.
Finely chop the chimichurri herbs together with the garlic.
Put the poached eggs in the Breville Kitchen Wizz™ Pro together with the chimichurri herbs, the garlic, salt, pepper and lemon juice. Process all together while adding olive oil to get a creamy texture.
Wash the sweet potatoes. Do not peel.
Slice the sweet potato using the Breville Kitchen Wizz™ Pro’s slicing disc to achieve perfect chip slices.
Using the Sear/Saute function of the Breville Multi Chef™, deep fry the sweet potato until golden brown and crisp.
Grill the sweetbreads with butter using the Breville BBQ Grill™.
Put some sweet potatoes on a plate, the chimichurri aioli and then the sweetbreads.
Season the sweetbreads with the apple vinaigrette, rock salt, fresh grained pepper and whole leaves of curled parsley.
Ingredients
Directions
Vacuum pack the sweetbreads and cook in the sous vide for 4 hours on 63°C.
After cooking, put in a water with ice (inverted Bain Marie).
Extract the juice from the apples with the Breville Froojie® Fountain™ Pro.
Put the juice in the bowl of the Breville Scraper Mixer Pro™. Add salt, fresh grained pepper, and the cider vinegar. Whip for a few seconds and then start adding olive oil to get a creamy texture and a stable emulsion.
At the same time with the sweetbreads, cook the eggs in water with the sous vide cooker at least for 1 hour, to poach and pasteurize them.
Finely chop the chimichurri herbs together with the garlic.
Put the poached eggs in the Breville Kitchen Wizz™ Pro together with the chimichurri herbs, the garlic, salt, pepper and lemon juice. Process all together while adding olive oil to get a creamy texture.
Wash the sweet potatoes. Do not peel.
Slice the sweet potato using the Breville Kitchen Wizz™ Pro’s slicing disc to achieve perfect chip slices.
Using the Sear/Saute function of the Breville Multi Chef™, deep fry the sweet potato until golden brown and crisp.
Grill the sweetbreads with butter using the Breville BBQ Grill™.
Put some sweet potatoes on a plate, the chimichurri aioli and then the sweetbreads.
Season the sweetbreads with the apple vinaigrette, rock salt, fresh grained pepper and whole leaves of curled parsley.