makes four servings
4-6 sets lamb's or calf's brains
1 small onion, halved (optional)
1 tablespoon vinegar
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
1 egg, beaten with 1 tablespoon water
dry breadcrumbs
oil for frying
4 oz bacon rashers, rind removed
Remove skin from brains under running cold water. Place in a saucepan and cover with cold water. Add onion, if used, vinegar and 1 teaspoon salt and bring to simmering point. Allow to simmer gently for 20 minutes. Lift brains out, drain and allow to cool. Slice brains and pat dry. Mix flour with salt and pepper and coat each piece of brain. Dip in egg and coat with breadcrumbs, pressing them on firmly. Place enough oil in a frying pan to cover base about 1/4-inch in depth. Heat and fry brains until golden on all sides. Cut bacon slices in half, roll and place on skewers. Grill until cooked. Place brains on a heated serving platter and garnish with bacon rolls.
bacon recipe courtesy of: ifood.tv
Showing posts with label brains. Show all posts
Showing posts with label brains. Show all posts
Wednesday, August 24, 2011
Tuesday, December 28, 2010
2060. FRIED LAMB'S BRAINS with BACON CRUMBLE and APPLE VINAIGRETTE
serves one
2 lambs brains
3 tablespoons sherry vinegar
extra virgin olive oil
10 garlic cloves, skin on
2 rashers bacon, rind removed, finely diced
1 king brown mushroom, sliced
20 grams baby spinach leaves
1 small granny smith apple, juiced
2 eggs, soft boiled
30 grams parmesan, finely grated
2 tablespoons plain flour
2 tablespoons milk
extra 80 grams parmesan, coarsely grated
2 tablespoons dry breadcrumbs
60 grams butter
Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.
Place the brains in a saucepan of cold water, add good pinch salt and 1 tablespoon sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.
Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.
Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tablespoons sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.
Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.
Pour 1 tablespoon apple juice into a bowl, slowly add 2-3 tablespoons oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.
Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.
Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.
Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.
Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in center of the plate, spoon over the apple vinaigrette and serve.
bacon recipe courtesy of: Gary Mehigan, "MasterClass," MasterChef 2009, Australia
2 lambs brains
3 tablespoons sherry vinegar
extra virgin olive oil
10 garlic cloves, skin on
2 rashers bacon, rind removed, finely diced
1 king brown mushroom, sliced
20 grams baby spinach leaves
1 small granny smith apple, juiced
2 eggs, soft boiled
30 grams parmesan, finely grated
2 tablespoons plain flour
2 tablespoons milk
extra 80 grams parmesan, coarsely grated
2 tablespoons dry breadcrumbs
60 grams butter
Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.
Place the brains in a saucepan of cold water, add good pinch salt and 1 tablespoon sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.
Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm.
Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tablespoons sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.
Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.
Pour 1 tablespoon apple juice into a bowl, slowly add 2-3 tablespoons oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.
Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.
Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.
Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer.
Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in center of the plate, spoon over the apple vinaigrette and serve.
bacon recipe courtesy of: Gary Mehigan, "MasterClass," MasterChef 2009, Australia
Saturday, July 05, 2008
1153. LAMB'S BRAINS with ZA'ATAR CRUMBS, BACON and APPLE BUTTER
serves four
6 sets lamb’s brains, soaked in milk for 2 hours, or cold salted overnight
2 eggs
1 tablespoon water
3.5 fl. oz. plain flour
2 fl. oz. olive oil
8 rashers streaky bacon
lemon wedges
Poaching liquid
1 lemon, quartered
1 cinnamon stick
4 cloves
Half an onion
2 pints cold water
Apple Butter
7 fl. oz. apple juice
1 Granny Smith apple, peeled and grated
5 oz. cold unsalted butter, finely diced
salt and pepper
Crumbing mix
7 oz. dried breadcrumbs
3.5 oz. parmesan, grated
1 teaspoon Za’atar [the Arabic name for wild thyme, and the mix of spices containing it]
Half teaspoon sumac
Place the brains in a large saucepan with all the poaching ingredients. Bring to the boil, then skim and simmer for 2 minutes. Remove the pan from the heat, and allow the brains to cool in the liquid. When they are cold, remove them from the liquid and split each set in half.
To make the apple butter, tip the apple juice into a pan and bring it to the boil. Simmer until reduced to 50 ml (1.5 fl. oz.). On a low heat, add the grated apple to the syrup, and then tip in half the butter. Whisk until the butter melts into the syrup. As it melts, the syrup will thicken but don’t allow it to froth up or boil. Keep it over a slow and steady heat until all the butter has melted, then slowly add the rest of the butter, bit by bit, whisking all the time to incorporate. Season with salt and pepper, then strain through a sieve and keep warm until needed.
Preheat the grill (broiler) to its highest setting.
To make the crumbing mix, combine the breadcrumbs with the parmesan, za’atar and sumac.
In a shallow dish, lightly whisk the eggs and water to make an egg wash.
Now get a little assembly line ready with a shallow dish with the flour, a dish with egg wash, and another dish of the crumbing mix. First dip the brains into the flour, then into the egg wash and then into the breadcrumbs. Continue until all are crumbed.
Heat the oil in a frying pan and fry the brains until golden brown.
Place the bacon on a baking tray and drizzle with a little of the apple butter. Grill (broil) until crisp and golden, turning once.
Serve 3 halves of brain per person, drizzle with a little apple butter and top with 2 pieces of bacon. Serve with lemon wedges on the side.
courtesy of: Moorish by Greg and Lucy Malouf. Hardie Grant Books, September 2001
6 sets lamb’s brains, soaked in milk for 2 hours, or cold salted overnight
2 eggs
1 tablespoon water
3.5 fl. oz. plain flour
2 fl. oz. olive oil
8 rashers streaky bacon
lemon wedges
Poaching liquid
1 lemon, quartered
1 cinnamon stick
4 cloves
Half an onion
2 pints cold water
Apple Butter
7 fl. oz. apple juice
1 Granny Smith apple, peeled and grated
5 oz. cold unsalted butter, finely diced
salt and pepper
Crumbing mix
7 oz. dried breadcrumbs
3.5 oz. parmesan, grated
1 teaspoon Za’atar [the Arabic name for wild thyme, and the mix of spices containing it]
Half teaspoon sumac
Place the brains in a large saucepan with all the poaching ingredients. Bring to the boil, then skim and simmer for 2 minutes. Remove the pan from the heat, and allow the brains to cool in the liquid. When they are cold, remove them from the liquid and split each set in half.
To make the apple butter, tip the apple juice into a pan and bring it to the boil. Simmer until reduced to 50 ml (1.5 fl. oz.). On a low heat, add the grated apple to the syrup, and then tip in half the butter. Whisk until the butter melts into the syrup. As it melts, the syrup will thicken but don’t allow it to froth up or boil. Keep it over a slow and steady heat until all the butter has melted, then slowly add the rest of the butter, bit by bit, whisking all the time to incorporate. Season with salt and pepper, then strain through a sieve and keep warm until needed.
Preheat the grill (broiler) to its highest setting.
To make the crumbing mix, combine the breadcrumbs with the parmesan, za’atar and sumac.
In a shallow dish, lightly whisk the eggs and water to make an egg wash.
Now get a little assembly line ready with a shallow dish with the flour, a dish with egg wash, and another dish of the crumbing mix. First dip the brains into the flour, then into the egg wash and then into the breadcrumbs. Continue until all are crumbed.
Heat the oil in a frying pan and fry the brains until golden brown.
Place the bacon on a baking tray and drizzle with a little of the apple butter. Grill (broil) until crisp and golden, turning once.
Serve 3 halves of brain per person, drizzle with a little apple butter and top with 2 pieces of bacon. Serve with lemon wedges on the side.
courtesy of: Moorish by Greg and Lucy Malouf. Hardie Grant Books, September 2001
Sunday, June 15, 2008
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
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
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