Maggie Beer's lambs brains in burnt butter, capers and Verjuice sauce - SALIFE | InDaily, Inside Sou
South Australian cooking icon Maggie Beer shares one of her favourite recipes, which she says brings back childhood memories.
Ingredients
- 4 sets brains
- 30g unsalted butter
- 1 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- 2 tbsp salted capers, rinsed
- ¼ cup (60ml) Verjuice
- 2 tbsp chopped flat-leaf parsley leaves
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