Ranch Recipe

Crispy Pan Fried Sweetbreads

Serves 4, about 1 hour plus soaking

Ingredients

• 1 lb Wagyu Sweetbread
• 1/2 cup flour
• 3 tbsp butter
• 1 tbsp beef tallow
• 2 tbsp capers
• 1 lemon
• Coarse salt and cracked black pepper

Method

1. Soak in cold salted water 4 hours or overnight in the fridge, changing the water a couple of times.
2. Simmer them gently in salted water 15 minutes, then drop them into ice water.
3. Peel off the outer membrane with your fingers and pull them into bite sized pieces.
4. Press them between two plates with a weight on top for an hour. This is what gives you the firm texture.
5. Season, dredge in flour, and fry in the butter and tallow until deep golden and crisp, 3 minutes a side.
6. Throw the capers in at the end and finish with a hard squeeze of lemon.

Ranch tip: Soak, poach, peel, press. Skip the pressing step and they come out soft instead of crisp, which is the whole reason to cook them.