Crisp Lamb’s Brains with Cream Leek & Grapes
Australian Gourmet Traveller recipe for crisp lambs’ brains with charred cream leek and pickled grapes.
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Ingredients
- 4 lambs’ brains (if bloody, soak 2 hrs in cold salted water)
- For dusting: seasoned plain flour
- 1 egg, lightly whisked
- 100 gm panko crumbs
- For deep-frying: vegetable oil
- To serve: nasturtium leaves and bronze fennel sprigs (optional)
- Pickled grapes
- 60 ml white wine vinegar (¼ cup)
- 30 gm caster sugar
- 1 tsp fennel seeds
- 1 star anise
- 100 gm mixed red and green seedless grapes, halved lengthways
- Charred cream leek
- 1 leek, halved lengthways, keeping root intact, rinsed well
- 1½ tbsp olive oil
- 2 golden shallots, thinly sliced
- 1 garlic clove, finely chopped
- 200 ml pouring cream
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