Thai herb stewed croquettes with chili pepper

William Ledeuil

INGREDIENTS

Stewed croquettes
200 g of braised veal sweetbread and stewed tail
80 g of braised bacon
20 g of spring onion
70 g of shitake mushrooms
10 g of yuzu pepper
20 g of Thai coriander
30 g of Thai basil
20 g of kimchi
40 g of confit ginger
20 g of chili pepper
1 dl of reduced stock

Apple chutney
120 g of apple chutney
50 g of confit ginger
2 sticks of lemongrass
the juice of 1 lemon
15 g of Japanese yellow mustard
50 g of chili purée

Stock
3 dl of braised stock
5 sticks of lemongrass
3 galingale bulbs
3 lime leaves
3 dl of coconut milk
nuoc-mam
palm sugar
lemon juice
curry paste

 

METHOD

Chop the sweetbread, tail and bacon into cubes. Sauté the shitake mushrooms.
Mix everything together and add the yuzu pepper, herbs, ginger and chili paste. Make the condiment, process and filter in a Thermomix.
Toss the croquettes and serve with the chutney condiment and Thai stock.

 

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William Ledeuil
Ze Kitchen Galerie