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

4 persons | Appetizers, Beef, Yakiniku favorites | Meat | Appetizer


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. 

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  • 4 lobes of sweetbread
  • 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


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

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