Sous Vide neck of lamb with sweetbreads and sweet potato

Neck of lamb (sous vide):
Salt and fry the neck of lamb. Initially keep the sweetbreads in the refrigerator. Cut the onion, carrot, galangal and garlic into small pieces and fry them. Deglaze with the sherry. Add the rest of the ingredients and vacuum together with the neck of lamb. Cook for 24 hours at 65 °C in the fusionchef sous vide water bath.
Next day cut the cooked neck on the side in the collagen and scatter the transglutaminase on it. Salt and add the pieces of sweetbreads. Scatter the transglutaminase again and wrap securely in foil. Vacuum the roll and cook sous vide for 30 minutes at 65 °C in the fusionchef water bath. Place in iced water immediately after cooking and leave to cool. Slice.

Saddle of lamb:
Remove the saddle of lamb, cut and cook in the "La Vie" style in the oven at 120 °C. Spread with butter and turn every five minutes. After resting, fry and salt.

Lamb tatare:
Soften the beans in 1 l of water for 24 hours. Change the water three times during this period. Cut the lamb into fine pieces and add the ingredients carefully to taste.

Lamb lasagna:
Make a glacage of one part butter, one part lamb jus and xanthan.

Sweet potato balls:
Make 6 g balls out of the sweet potatoes. First press them out with the cutter and then roll them into 6 g balls
Vacuum the balls with the other ingredients and steam in the oven for 20 minutes at 100 °C. Place the vacuum bag into ice water immediately after cooking.

Juice from sorrel:
Juice the ingredients together.

Sorrel meringue:
Froth up the ingredients a la minute in service.

Buffered amaranth:
Boil the amaranth in the poultry stocks until soft. Spread on a sprat and dry. Deep fry the dried amaranth and then dry again.
Marinated sweet potato strips
Cut the sweet potatoes in a slicing machine first into thin slices and then into strips measuring 2.5 x 10 cm. Mix the remaining ingredients to make a marinade, vacuum with the strips of sweet potato and leave for 24 hours.

Sweet potato base:
Peel the sweet potatoes and bake in the oven in aluminum foil. Place in the Thermomix, mix, strain and add the remaining ingredients to taste.

Sweet potato in garlic mayonnaise:
Mix the sweet potato base and garlic. Mix to taste and with the oils to form a garlic mayonnaise.

Comte cheesecake:
Mix the sweet potato base, ricotta, Comte and creme fraiche in the Thermomix at a temperature of 70 °C. Add the remaining ingredients and continue to mix. Pour the mixture onto the base of a mold. Cook at 150 °C in the water bath for 2 hours. Leave to cool and cut out.

Sweet potato rings:
Cut the sweet potatoes using the slicing machine at 0.5 setting. Cut 2.5 cm slices over the full length of the sweet potato. Make a marinade using the remaining ingredients. Bring this to the boil, add the sweet potato strips and simmer. Take a ring, spray it with non--stick spray and wrap it in parchment. Spray it again. Now place the strip on a piece of kitchen roll and dab it dry. Wrap around the ring and place on the end of the strip. Finish in a dryer for 30 hours.

Grapefruit risotto:
Cut the grapefruit and place it in nitrogen. When it is frozen hard, breaking to individual segments and store in the foster. When ready to serve, warm briefly with lamb jus.

Ricotta / Comte cream:
Place the ingredients in the Thermomix at 60 °C to a smooth mixture and add xanthan if necessary to adjust consistency.

Sweet potato canneloni:
Cut the sweet potato into thin slices, blanch and dab dry. Cut the Comte into thin slices and place it on the sweet potato slices.  Make a smooth mixture from the remaining ingredients. Place the mixture on the sweet potato-comte mat and roll into a cannelloni. Deep fry the cannelloni and cut into 2 cm pieces. Defrost for service.

Wheatgrass yoghurt:
Mix the ingredients together.

Wheatgrass gelee:
Make a gelee from the ingredients.

This recipe was kindly provided by Thomas Bühner.