Picante de Mollejas

Picante de Mollejas

By
From
Andina
Serves
4
Photographer
David Loftus

Spicy Lamb Sweetbreads. Panca chilli is native to the Peruvian Andes and provides a mild, aromatic and smoky flavour without any aggressive heat. In this sauce it flavours an exquisite gravy for the creamy, smooth sweetbreads, and blends beautifully with the potatoes.

Ingredients

Quantity Ingredient
600g lamb sweetbreads
150g carapulcra dried potatoes, diced
or 300g new potatoes, diced
3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
65g Picante de Huevos, amarillo chilli paste
1 tablespoon peanut butter
15g butter
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
3 tablespoons olive oil
3 tablespoons Picante de Huevos, panca chilli paste
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 garlic clove, crushed

For the panca glaze

Quantity Ingredient
1 tablespoon olive oil
2 carrots, finely diced
2 red onions, finely chopped
1 garlic clove, finely chopped
60g Picante de Huevos, panca chilli paste
100ml stout
300ml beef stock

Method

  1. First, soak the sweetbreads in salted water for 5–6 hours, changing the water twice during soaking, to help remove some of the blood.
  2. Bring a saucepan of water to the boil and blanch the soaked sweetbreads for 2 minutes, then remove and plunge into iced water. Trim the sweetbreads, pulling off any fat and membrane.
  3. Make the marinade in a large bowl. Whisk together all the ingredients and season with salt and pepper. Add the sweetbreads to the bowl and stir to coat. Cover and leave to marinate in the fridge for 2 hours.
  4. For the panca glaze, heat the olive oil in a pan over a medium heat and add the carrot and red onion. Sauté for about 10–12 minutes until the onion is golden brown, then add the garlic and chilli paste. Stir to combine, then pour over the stout and the beef stock. Season with salt and pepper and boil until reduced by half and you have a syrupy consistency (about 25 minutes). Purée using a stick blender, then pass the purée through a sieve to give a smooth sauce. Keep warm.
  5. To make the dish, heat 2 tablespoons of the olive oil in a frying pan over a medium heat and add the onion. Sauté for 10 minutes until soft, then add the garlic, chilli paste and peanut butter. Add the potatoes and sauté gently for 10 minutes more. Just cover with water, season and bring to the boil, then reduce the heat to low and simmer for 15–20 minutes until the potatoes are just tender and most of the liquid has evaporated.
  6. Remove the sweetbreads from the marinade and pat dry. Heat the remaining 1 tablespoon of oil in a large frying pan, then add the butter. When it starts to foam, add the sweetbreads and fry for 2–3 minutes on each side until golden brown.
  7. To serve, divide the potato mixture between 4 plates. Top with the sweetbreads and drizzle over the panca glaze.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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