Pork scratchings and lamb scrumpets
Australian Gourmet Traveller recipe for pork scratchings and lamb scrumpets by April Bloomfield from The Breslin in New York City.
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Cooking tools:
- Deep-fryer
- Cooling rack
- Baking dish
- Oven
- Stove
- Skillet
- Pot
- Saucepan
- Chef's knife
- Mixing bowl
- Baking sheet
- Parchment paper
- Paper towel
- Spoon
- Colander
- Refrigerator
Ingredients
- For deep-frying: vegetable oil
- Lamb scrumpets
- 1.3 kg piece of lamb breast, bone in, cut into 4
- 8 golden shallots
- 8 garlic cloves
- 4 thyme sprigs
- 375 ml white wine
- 1 1/2 litres chicken stock
- 150 gm plain flour (1 cup)
- 5 eggs, beaten
- 240 gm fresh fine white breadcrumbs (2 cups)
- Pork scratchings
- 800 gm piece pork skin (see note)
- 2 tbsp sea salt flakes
- Mint vinegar
- 250 ml red wine vinegar (1 cup)
- 110 gm caster sugar (½ cup)
- 2 tbsp finely chopped mint
- 1½ tbsp finely chopped golden shallots
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