Pan-Fried Lambs’ Brains on Toast with Pear & Date Chutney from The Sugar Club Cookbook by Peter Gord
I love lambs’ brains, and it’s the combinations of this dish – textural as well as tastewise – that make it a firm favourite with offal lovers, myself included. With any brain dish you make...
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Ingredients
- Chutney
- 150g (5 oz) unsalted butter
- 30ml (1 fl oz) balsamic vinegar
- 200ml (7 fl oz) brown roast chicken stock
- 6 slices from a large loaf of bread
- 4 cloves of garlic, flattened with the skin on
- 100ml (3½fl oz) cider vinegar
- Salt
- cracked black pepper
- 1 red onion, cut into quarters with the skin on
- 1 carrot, peeled and cut in half lengthways
- 1 stalk celery, cut in half
- 4 bay leaves
- 9 lambs’ brains
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