Preparation

Courtesy of Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

• Poach the sweetbreads, for about 20 minutes, in a broth of onion and bay leaf. 
   
• Meanwhile, light a medium amount of charcoal and heat your Kamado to 140°C. When the Kamado is up to temperature, place the grid in the Kamado. Place the grid on the highest level. For this recipe, work with direct heat.
   
• When the sweetbreads are done, let them cool down. Then peel the skin off the sweetbreads.
   
• Peel the potatoes and slice them, place the slices on the Kamado and let them brown gently. Then mash the potatoes with milk and butter to a creamy puree.
   
• Let the Kamado cool down to a temperature of 85°C. 
   
• Prick the stalks of the spring fennel into the sweetbreads. Make a bed of the seeds of the fennel in the drippan. Lay the sweetbreads on top and smoke for 40 minutes on the Kamado. 
   
• After 40 minutes, increase the temperature to 160°C and fry the sweetbreads nice and brown and crispy all around.
   
• Gently fry the broad beans on a low heat with the cream, sliced savory and some salt.
   
• In the meantime, prepare or warm the gravy. 
   
• Serve the sweetbreads with the puree, broad beans and gravy.