Offal meats are something that has fallen
by the wayside. When I was a boy it was a regular. Liver, kidneys,
tripe, brains, tongue. Done right each in its own way is pretty
good. My favourite was always the brains. The texture and taste is
like a big oyster with a very mild unique flavour.
Recently I was invited to a large Australia Day gathering where everyone did something. Lamb on the spit, salads, prawns, kilpatricks, etc and I did Brains with garlic aoili. Eeeek! was a usual response. But by the time I got round to frying them up they were the buzz of the BBQ. No one had had a brain before. And it was fun. Like "I am a celebrity" style fun. Everyone watching others reactions (bravery) to downing a brain. Most liked them and some didn't. They all got eaten.
Make a batch ahead of time and freeze for later use.
Ingredients
6 Lamb Brains
2 Tbs Vinegar
1 Tbs Salt
Egg
Flour
Breadcrumbs
-----------------------------------
Garlic Aoili::
300ml Peanut oil
3 cloves garlic (finely chopped and crushed)
2 tsp lemon juice
2 tsp garlic powder
1 egg yolk
Dash salt
Method::
Make sure skin has been removed from brains. This is normally the case
Soak the brains in tepid water to flush clean. 2 hours is good. Change the water several times. Seperate, devein and rinse.
Add 2 Tbs of vinegar and some salt to simmering water and gently poach the brains for 10 minutes at 80°.
Cool the brains in the saucepan. Use a water bath in the sink and cool the brains for 30 minutes.
Trim the edges and loose bits and then coat the Brains with breadcrumb mix. Freeze 60 minutes and refrigerate till use
Deep fry for 5 minutes frothing regularly or Shallow fry in oil and butter for about 6 minutes, turning regularly till golden brown. Allow to rest on a rack.
Serve with a lemon slices and garlic aoili mayonnaise
--------------------------------------------------
To make the aoli use a mini food processor or similar. Add the egg yolk, 1 tsp lemon juice, half the garlic and 50ml of oil. Blend on medium speed for 20 seconds. Check to see if you have a firm starter emulsion. Carry on adding 50ml of oil at a time. Add some of the garlic powder half way through and then the remaining as you go. Add salt and lemon juice to taste towards the end. Decant to a glass jar.
Recently I was invited to a large Australia Day gathering where everyone did something. Lamb on the spit, salads, prawns, kilpatricks, etc and I did Brains with garlic aoili. Eeeek! was a usual response. But by the time I got round to frying them up they were the buzz of the BBQ. No one had had a brain before. And it was fun. Like "I am a celebrity" style fun. Everyone watching others reactions (bravery) to downing a brain. Most liked them and some didn't. They all got eaten.
Make a batch ahead of time and freeze for later use.
Ingredients
6 Lamb Brains
2 Tbs Vinegar
1 Tbs Salt
Egg
Flour
Breadcrumbs
-----------------------------------
Garlic Aoili::
300ml Peanut oil
3 cloves garlic (finely chopped and crushed)
2 tsp lemon juice
2 tsp garlic powder
1 egg yolk
Dash salt
Method::
Make sure skin has been removed from brains. This is normally the case
Soak the brains in tepid water to flush clean. 2 hours is good. Change the water several times. Seperate, devein and rinse.
Add 2 Tbs of vinegar and some salt to simmering water and gently poach the brains for 10 minutes at 80°.
Cool the brains in the saucepan. Use a water bath in the sink and cool the brains for 30 minutes.
Trim the edges and loose bits and then coat the Brains with breadcrumb mix. Freeze 60 minutes and refrigerate till use
Deep fry for 5 minutes frothing regularly or Shallow fry in oil and butter for about 6 minutes, turning regularly till golden brown. Allow to rest on a rack.
Serve with a lemon slices and garlic aoili mayonnaise
--------------------------------------------------
To make the aoli use a mini food processor or similar. Add the egg yolk, 1 tsp lemon juice, half the garlic and 50ml of oil. Blend on medium speed for 20 seconds. Check to see if you have a firm starter emulsion. Carry on adding 50ml of oil at a time. Add some of the garlic powder half way through and then the remaining as you go. Add salt and lemon juice to taste towards the end. Decant to a glass jar.
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