Veal Sweetbreads and Summer Vegetables

Ingredients for 5 Servings
Veal Sweetbreads - 1 kg. coarsely cut into cubes
Carrots - cut into strips of 1 cm. each
Onions - cut into thin slices
Chards - coarsely cut (blanched in boiling water for about 1 minute, and cooled in ice water).
Dates - 15 dried and peeled dates - soaked in boiling water for about 1 minute, so as to easily peel them
Peeled ginger - 150 grams, very thinly cut
Peeled garlic cloves - 5, thinly sliced
Cinnamon - 3-4 sticks
Ground cumin – 1 tablespoon
Cumin – 1 tablespoon
Veal stock - as required
Olive oil - 100 ml.
Flour - 200 grams (add a little salt, and coarsely ground pepper)
Salt, coarsely ground pepper
Thyme, parsley - tight and small bunches
Corn oil - 150 ml.

Preparation
1. Dust the sweetbreads with the flour, and then fry in corn oil until yellow/brown.
2. Steam the onions, carrots, ginger, and garlic with the olive oil in the following order. Add the veal sweetbreads, dates, and veal stock. The veal stock should be sufficient to rise up 3 cm. over all ingredients.
3. Add the cumin, turmeric, cinnamon sticks, herb bunches, and a bit of salt.
Just before serving, add the chards, adding some salt as required.

Veal Stock
1 kg of veal bones, oven browned (at 230ºC, until yellow/brown)
3 carrots coarsely cut
4 onions with skin coarsely cut
2 leeks coarsely cut
Some thyme
Some parsley

Preparation
Mix all vegetables with some canola oil and brown in the oven until yellow/brown.
Put everything into a large and deep pot, and add the veal bones and herbs.
Add 5-7 litres of water and boil, cook everything for 24 hours on a low flame.

Bon appétit
Chef Oded Shwartzbard
The Scots Hotel