Peking-style Sweetbreads and Brussels Sprouts.

By SEB_UK

Melting-pot of flavours for foodies who are searching for new products.

Ingredients

• MARINADE:
• 600 g/1 lb 5 oz cooked Brussels sprouts,
• 600 g/1 lb 5 oz sweetbreads,
• 1 spring onion,
• 10 g/1/3 oz fresh gingerroot,
• 1 lemon,
• 1 red chilli pepper,
• 2 cloves garlic,
• 60 g/2 oz peanuts,
• 1/2 ActiFry spoon Sichuan pepper,
• 1 ActiFry spoon olive oil
• 1 ActiFry spoon cornflour,
• 3 ActiFry spoons soya sauce,
• 2 ActiFry spoons white wine
• SAUCE :
• 1 ActiFry spoon cornflour,
• 1 ,5 ActiFry spoon sugar,
• 3 ActiFry spoons soya sauce,
• 2 ActiFry spoons white wine,
• 2 ActiFry spoons black vinegar,
• 10 ActiFry spoons water,
• 1/2 ActiFry spoon salt

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Put the sweetbreads in a large quantity of water with lemon juice. Bring to a simmer and cook over low heat for 15 or so minutes. Drain, allow to cool and refrigerate.

Mix the ingredients for the marinade on one hand and for the sauce on the other. Skin the sweetbreads and take them apart to have small cubes. Add them to the marinade and mix well.

Peel and mince the garlic cloves and the gingerroot. Cut the chilli pepper into 1/4-inch pieces and remove the seeds. Slice the spring onion. Cook the chilli, onion, garlic and gingerroot for 5 minutes. Add the sweetbreads and the marinade, and then the sauce and continue cooking for 5 to 7 minutes.