SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
WATTLE SEED SHORTBREAD
I love trying to use authentic Australian herbs & spices in dishes. This was found on scentofgreen bananas.
Provided by Mandy
Categories Dessert
Time 28m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Beat the sugar and butter together until just combined. in another bowl, sift together the dry ingredients (except the wattle seeds), add the wattle seeds, then mix into the butter and sugar mix until a dough forms.
- Mold into a log 6cm or 2 1/2 inches in diameter, wrap in cling film and refrigerate at least half an hour.
- Preheat oven to 180.C (350F). cut the log into thin slices, placed on a greased or lined baking sheet and bake for 15-18 minutes, until golden brown. cool on a wire rack.
Nutrition Facts : Calories 121.7, Fat 8.6, SaturatedFat 5.4, Cholesterol 22.4, Sodium 7.8, Carbohydrate 10.3, Fiber 0.3, Sugar 1.7, Protein 1.1
WATTLESEED BREAD
This recipe is for an automatic bread machine and the wattle seed that was used is Gundabluey or Acacia Victoriae. An australian website is where the recipe was adapted from and will be included in The Zaar World Tour 2005 swap.
Provided by lauralie41
Categories Yeast Breads
Time 20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place wattle seed and water in a small bowl and allow to cool at room temperature.
- In bread machine pan, add wattle seed mixture, salt, oil, flour, yeast, and bread improver. Select the basic setting on bread machine. When the beep sounds, add the macadamia nuts.
- Eat warm or toasted with honey.
Nutrition Facts : Calories 2845.4, Fat 57.3, SaturatedFat 9.1, Sodium 2352.8, Carbohydrate 507.1, Fiber 24, Sugar 23.6, Protein 71.9
SWEETBREAD
Steps:
- In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
- In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
- Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F.
- Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
- Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.
HERB ROASTED SWEETBREADS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
- 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
- 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
- 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
- 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
- 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
- 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
- Directions
- 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
- 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
- 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
- 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
- 5. Finish the sauce with chopped tarragon and minced shallots before serving.
- To Finish the Sweetbreads:
- 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
- 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
- 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
- 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
- Assembly:
- 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
- 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
- 3. Finish the plate with the petite lettuces and shaved radishes.
BREADED SWEETBREADS
Provided by Craig Claiborne And Pierre Franey
Categories project, appetizer
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
- Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
- Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
- Put the flour in another flat dish. Put the bread crumbs in a third dish.
- Sprinkle the sweetbread slices with salt and pepper.
- Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
- Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
- Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams
SHREDDED WHEAT BREAD
The recipe for this low-fat bread came from my grandmother. It's now my husband's favorite. Nothing makes the house smell better than the aroma of molasses as this bread bakes.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.
Nutrition Facts : Calories 104 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SEEDED SAVORY QUICK BREAD
No kneading or yeast required for this easy loaf! Two types of better-for-you flour -- whole-wheat pastry and spelt -- plus an array of seeds make it super flavorful. Martha made this recipe on "Martha Bakes" episode 805.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h40m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. Line with parchment, leaving a 1-inch overhang on long sides. Oil parchment.
- In a large bowl, whisk together flours, 1/2 cup each sunflower and black sesame seeds, 2 tablespoons each caraway and flax seeds, baking powder, baking soda, and salt.
- In another large bowl, stir together milk, buttermilk, honey, and oil until honey is dissolved. Add flour mixture; beat until combined, about 1 minute. Transfer to prepared pan; sprinkle with remaining seeds, pressing gently to adhere.
- Bake, rotating pan halfway though, until a tester inserted in center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool in pan on a wire rack 20 minutes, then turn out bread and let cool completely. (Bread can be tightly wrapped and stored at room temperature up to 3 days or frozen up to 1 month.)
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