Flat Bottom Oxtail And Sweetbread Muffins

Pre heat the oven to 160c.

Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process.

Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To clean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors.

Place the oxtail leftovers and the lard into a pan on medium heat. Cook for a few minutes until all the fat has melted and the oxtail is warm.

Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth.

Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking).

Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin.

Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes.  Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn!

Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate.

If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge.