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Grilled Sweetbreads with Apple Vinaigrette, Chimichurri Aioli and Sweet Potato Chips

Yields1 ServingPrep Time20 minsCook Time5 hrsTotal Time5 hrs 20 mins

 2 kg sweetbreads
 3 pcs apples
 3 pcs sweet potatoes
 cider vinegar
 2 cloves garlic
 20 g resh thyme
 20 g fresh oregano
 20 g fresh rosemary 
 20 g fresh parsley
 rock salt
 pepper
 curled parsley
 palm oil (for frying)
 2 tbsp lemon juice
For the Sweetbreads: 
1

Vacuum pack the sweetbreads and cook  in the sous vide for 4 hours on 63°C. 

2

After cooking, put in a water with ice (inverted Bain Marie).

For the Apple Vinaigrette: 
3

Extract the juice from the apples with the Breville Froojie® Fountain™ Pro. 

4

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.

For the Chimichurri Aioli: 
5

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.

6

Finely chop the chimichurri herbs together with the garlic.

7

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.

For the Sweet Potato Chips:
8

Wash the sweet potatoes. Do not peel. 

9

Slice the sweet potato using the Breville Kitchen Wizz™ Pro’s slicing disc to achieve perfect chip slices.

10

Using the Sear/Saute function of the Breville Multi Chef™, deep fry the sweet potato until golden brown and crisp. 

For the Plating:
11

Grill the sweetbreads with butter using the Breville BBQ Grill™.

12

Put some sweet potatoes on a plate, the chimichurri aioli and then the sweetbreads.

13

Season the sweetbreads with the apple vinaigrette, rock salt, fresh grained pepper and whole leaves of curled parsley.