Veal sweetbreads:
80g per portion
100g plain flour
30g ras el hanout
Clean the veal sweetbreads of all the excessive fat. Place into a vac pac bag, vacuum down tight. Cook in the steamer 100C for 7 minutes. Then straight into ice water. Once cold- take out, remove from bag, roll in the seasoned flour (flour and ras el hanout spice) roast in butter, foaming for 2/3 minutes and leave to rest for 2 minutes. Slice into 3.
Green & white asparagus:
2 pieces white
1 piece green
Peel and clean the asparagus. The white, blanch in a salted water for 2 mins and chilling quickly in ice water, this will be sliced in half and the green will be shaved with a peeler into strips. This is dressed with rapeseed oil and seasoned.
Almond foam
1 litre Milk- whole
250g whole almonds- toasted
10g Xanthum gum
Place the milk and almond in a pan and bring up to small rolling boil leave to simmer slowly for 1 hour and for the almonds to infuse. Strain off the milk.. To prepare for service- heat up 500g milk with 10g Xanthum gum. Blend together until thicker and place in to the spooner gun, and place 3 chargers into the cylinder. Leave to set 10 minutes before using. Then pump out for foam to come.
Sherry vinaigrette gastrique
200g caster sugar
250g sherry vinegar
500g chicken sauce
100ml olive oil
Start to make a caramel from the sugar, once golden in colour, add the sherry vinegar and reduce together, add the chicken sauce to finish and olive oil to emulsify.
To plate
Place the asparagus on the plate first, add the shaved pieces and slice the veal sweet bread and add the foam, garnish with sherry vinegar and pea shoots.