• Worldwide shipping
  • Lifetime Warranty*
  • Ordered before 14:00, shipped same day!
  • Pay afterwards
  • Free shipping within Europe from €120

Veal sweetbreads | fennel | broad beans by restaurant Inter Scaldes***

4 persons | Appetizers, Beef, Yakiniku favorites | Meat | Main dish

Prep time
10 MIN
Cook time
90 MIN
Total time
100 MIN

Prep time

Court by Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

  • Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 140 °C. For this recipe, we work with direct heat, place the pro set and place the grid on the top level.


Preparation

  • Start making the stock by boiling the onions and bay leaves in a pan of water. Let this boil for 30 minutes. 
     
  • Poach the sweetbreads in the broth, for about 20 minutes.
     
  • When the sweetbreads are ready, let them cool. Then peel the skin off the sweetbreads.
     
  • Peel the potatoes and cut them into slices, place the slices on the Kamado and brown them 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 stems of the bronze fennel into the sweetbreads. Make a bed of the seeds of the fennel in the drip pan. To protect the drip pan, it is best to place a baking mat in the pan. 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, the sliced savory and season with a little salt.
     
  • In the meantime, prepare or warm the mustard gravy. 
     
  • Serve the sweetbreads with the mashed potatoes, broad beans and gravy.

 

Print/download


Back to

Ingredients

  • 4 lobes of sweetbread
  • 2 large onions
  • 4-5 bay leaves
  • 12 stalks of dried bronze fennel
  • 30 g bronze fennel seeds
  • 1 kg large potatoes
  • 100 ml milk
  • 250 gr butter
  • 400 g double-podded broad beans
  • 100 ml cream
  • 10 gr savory
  • 250 ml mustard gravy

Requirements

  • grill grid
  • drip pan
  • baking mat 
  • tweezers
  • hand blender or blender

Discover the world of YAKINIKU®

Register and be the first to know about the tastiest recipes, best facts and our latest products!

By signing up, you agree to the processing of your data.