Roasted Veal Sweetbreads with Thai Jus

Ingredients:

• 1 pound veal sweetbreads, cleaned and soaked in salt water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken stock
• 1/4 cup Thai sweet chili sauce
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1/2 tablespoon cornstarch
• 2 tablespoons water

Directions:

1. Preheat the oven to 375°F.
2. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the sweetbreads and cook for 2-3 minutes on each side until lightly browned.
3. Add the minced garlic, salt, and black pepper, and cook for another 30 seconds.
4. Add the chicken stock and transfer the skillet to the preheated oven. Roast for 15-20 minutes until the sweetbreads are cooked through.
5. While the sweetbreads are roasting, make the Thai jus. In a small saucepan, whisk together the Thai sweet chili sauce, soy sauce, rice vinegar, and honey. Bring to a simmer over low heat.
6. Mix the cornstarch and water together in a small bowl to make a slurry. Add the slurry to the saucepan and whisk until the mixture thickens, about 1-2 minutes.
7. Remove the sweetbreads from the oven and let them cool for a few minutes.
8. Serve the sweetbreads with the Thai jus.

Verdict and Serving Suggestions:

This dish is a delicious and elegant way to serve sweetbreads. The Thai jus adds a sweet and sour flavor that complements the richness of the meat. Serve with a side of vegetables, such as roasted asparagus or sautéed spinach, and a glass of dry white wine.