Sweetbread Popcorn with Frosted Worcestershire Sauce

Creamy lamb sweetbreads coated in crushed popcorn and deep-fried, served with a unique frozen Worcestershire sauce granita.

Lamb Appetiser Gourmet Offal Deep-Fry

Estimated Nutrition

Calories

645.1

kcal / serving

2580.4 kcal total

Carbs

46.3g

per serving

185.2 g total

Fat

38.9g

per serving

155.5 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Black Treacle

CondimentsSauces

200

Dairy

GrainsCereals

100

Liquids

120

Sparking Water

Meat

500

Lamb Sweetbreads

NutsSeeds

sprig

Rosemary

pinch

Salt

to taste

OilsFats

500

Vegetable Oil

for deep-frying

Vegetables

100

Corn Kernels

Method

Mix 400ml water with Worcestershire sauce and treacle then freeze for 4 hours.

Deep-fry until golden-brown and serve with the scraped Worcestershire ice.

Dredge sweetbreads in seasoned flour, dip in batter, and coat with crushed popcorn.

Whisk tempura flour and sparkling water into a smooth batter.

Heat a deep-fat fryer or heavy pan with oil to 180°C.

Heat oil in a lidded pan, pop the corn, then crush kernels in a food processor.

Strain the sweetbreads, remove skin and fat, and cut into 1cm pieces.

Simmer milk with rosemary and salt then poach the sweetbreads until the milk simmers again.

Rinse sweetbreads under cold water and soak in fresh water for 3 hours.