This recipe was devised by Michelin-starred chef Angela Hartnett - part of Gordon Ramsay's restaurant empire - for Caterer's Chef Conference 2009.
INGREDIENTS
(Serves three)
For the pickled peaches
For the fennel purée
For the vinaigrette
METHOD
For pickled peaches: Mix all ingredients, bar the peaches, in a pan and bring to the boil, then cool. Peel the peaches and cut them into wedges. Pour pickling liquor over the peaches, cover and let marinate for at least two hours.
For the fennel purée: Chop the fennel into equal sizes. Sweat down in olive oil and butter. Add the herbs and keep on cooking until soft. Blitz the mixture in blender, add 1tbs of cold butter and a little bit of cream. Check seasoning and pass through fine chinoise.
For the vinaigrette: Mix all ingredients together - and season to taste.
To finish and serve: Sprinkle the sweetbread with curry salt (equal parts of salt and curry powder). Cook them in a pan with hot olive oil, making sure you colour on both sides and then add butter and finish cooking. Heat up the fennel purée. Fish out some of the peaches and arrange all on a plate.
Grate some fresh liquorice on the peaches and finish dish with rosemary vinaigrette.