Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander
by Marcus Eaves
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Ingredients
Fresh Meat
100g of veal sweetbreads
Bakery
70g of T45 flour
Spices & Dried Herbs
5g of ras el hanout
Fruit & Vegetables
1 garlic clove
lemon juice
351g of cauliflower, finely chopped
1 tbsp of pomegranate seeds
Salad & Fresh Herbs
1 sprig of thyme
parsley, chopped
mint leaves, chopped
coriander, finely chopped
baby watercress, washed and picked
Dairy
2 tbsp of butter, plus beurre noisette butter
150g of milk
100g of double cream
Store Cupboard
2 tsp pine nuts
salt
pepper
2 tbsp of golden raisins, soaked
30ml of chicken stock
Oils & Vinegars
vegetable oil
120ml of lemon olive oil
30g of lemon vinegar
olive oil