1133. BACON, SAGE and BRAINS on TOAST with WILTED SPINACH

2 lamb brains
1½ cups water
½ cup red wine
2 bacon rashers
4 sage leaves
olive oil
100 grams baby spinach
½ lemon, juiced
2 thick slices sourdough, toasted

To prepare brains, soak in salted water for about 1 hour; drain. Drop into a pan of salted water and bring to the boil then drain. Place water and wine in a small saucepan and bring to boil. Cut brains in half, blanch for about 1 minute; drain. Cut bacon in half, top each piece of bacon with a sage leaf and half a brain, roll to enclose in bacon and secure with a toothpick. Heat oil in a frying pan over medium heat, cook brains until bacon is crisp. Remove to a plate and keep warm. Add spinach and lemon juice to the hot pan and cook 30 seconds or until wilted. Serve wilted spinach with brains and toasted sourdough.


bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Channel Ten, Sydney, Australia