Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices Glazed sweetbreads, leeks, lotus root and pomegranate with Indian pickling spices

INGREDIENTS

(serves four) 

For the salad
30g scooped-out pomegranate seeds
30g diamond-shaped blanched leek
30g green papaya brunoise
Tarka (½tsp ghee, 1/2tsp red mustard seeds)
Juice of ½ lime
Salt, pepper and caster sugar
For the lotus pickles (20 slices)
375ml vinegar
250g sugar
½tsp mustard seeds
½tsp fennel seeds
½ dried chilli
¼tsp ground fenugreek
20 slices peeled lotus root

For the braised leeks
1tbs oil
1tbs diced shallots
½tsp ginger
80g leeks sliced on the slant
60g diced braised calf's foot
2tbs chicken stock

Pinch of chat masala (see Method)
Pepper
Salt

For the glazed sweetbreads
2 calves' sweetbreads
Ghee
Salt and pepper
½tsp diced shallot
Small pinch ginger
Small pinch five spice (ground red mustard, fennel, cumin, fenugreek, onion seeds)
1tbs ruby port
2tbs veal glaze
1tbs lotus pickle (see above)
Mace
Green cardamom powder

For assembly
Assorted fried and fresh herbs, leaves, etc
Halved grapes

METHOD

For the salad, put the leek and pomegranate into one small bowl and the papaya into another. Fry the ghee and mustard seeds until fragrant, cool and pour over the papaya. Combine with pomegranate and leek. Add as much lime juice as you feel gives a good flavour and season with salt, pepper and sugar.

For the lotus pickles, put all the ingredients bar the lotus into a pan, stir well to dissolve and bring to the boil. Pour over the slices of lotus root and leave at least one day to infuse.

For the braised leeks, warm the oil in a pan and sweat the shallots and ginger. Add the leek, cover and sweat till softening. Turn up the heat and sauté. Add the calf's foot and deglaze with stock. Season with chat masala and pepper. Stew until the leeks are soft and add salt if needed.

Blanch the sweetbreads. Remove any gristle. Cut each one in half, brush with ghee and season lightly. Roast 15-20 minutes in a hot oven.

Sweat the shallots and ginger in a small non-stick pan. Add the spice. Deglaze with port. Add stock and pickling juice. Toss the freshly roasted sweetbreads in glaze to give a surface coating. Dust with mace and cardamom.

For each portion, use one roasted and glazed sweetbread, one slice of lotus root and one heaped tbs of salad. Put the sweetbread on to the lotus root. Spoon the pomegranate salad around it. Top with fried and fresh herbs. Garnish with halved grapes and spiced apple.

Floyd Cardoz

Photo © Sam Bailey