Sweetbread with Whiskey Glaze

Sweetbread

• Sweetbread (from VanDrie Group)
• Salt and pepper

Vegetables

• Asparagus
• Lamb's lettuce
• King bolete mushrooms
• Algae Powder Aventurine
• Salt and pepper
• The Balvenie American Oak (Maxxium)
• The Balvenie Double Wood 12 years (Maxxium)

Glaze

• Sugar
• Coffee (illy)
• The Balvenie American Oak (Maxxium)
• The Balvenie Double Wood 12 Years (Maxxium)

Other

• Zallotti Blossom
• Salad Pea
• Floregano

Sweetbread

• Soak the sweetbread in cold water for 1 hour.
• Remove the membrane and smoke for 15 minutes over cherry wood at 75 degrees Celsius.
• Increase the temperature of the Big Green Egg to 150 degrees Celsius and cook for 40/45 minutes.
• Season with salt and pepper.

Vegetables

• Peel the asparagus and stir-fry with the whiskey until tender.
• Stir-fry the lamb's lettuce in a little oil and season with salt and pepper.
• Slice the king bolete mushrooms and grill them briefly on both sides.
• Sprinkle with Algae Powder Aventurine.

Glaze

• Make a glaze with sugar, coffee, and whiskey.
• Let it gently simmer until reduced.

Presentation

• Pan-fry the sweetbread for a crispy crust and glaze it with the whiskey glaze.
• Serve with the vegetables, Zallotti Blossom, Salad Pea, and Floregano.

Recept: Eric van Bochove - Restaurant ’t Vlasbloemeken, Koewacht

This dish was created during the JRE - Jamsessie van 26 juni on Big Green Egg at Landgoed Arcadia in Steenbergen. Photos were taken by Karien Nieuwenhuis ofLemon Food Fotografie. Products provided by Cuimed, vanDrie Group, Maxxium, illy, Koppert Cress, Sligro and Hanos.