Pork scratchings and lamb scrumpets


You'll need

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 1.5 litres chicken stock 150 gm (1 cup) plain flour 5 eggs, beaten 240 gm (2 cups) fresh fine white breadcrumbs   Pork scratchings 800 gm piece pork skin (see note) 2 tbsp sea salt flakes   Mint vinegar 250 ml (1 cup) red wine vinegar 110 gm (½ cup) caster sugar 2 tbsp finely chopped mint 1½ tbsp finely chopped golden shallots

Method

  • 01
  • For pork scratchings, preheat oven to 110C. Cook pork skin in salted water over medium-high heat until very tender (1 hour). Drain, cool slightly, then scrape off as much fat as possible. Score skin, place flat, skin-side up, on a wire rack, season with salt, then bake until skin cracks (8-10 hours). Cool slightly, then break into pieces.
  • 02
  • Meanwhile, for lamb scrumpets, heat a frying pan over high heat. Season lamb with salt, sear all sides, turning often, until golden (4-6 minutes), then transfer to a casserole. Add shallots and garlic to frying pan, stir occasionally until caramelised (3-5 minutes). Add thyme, deglaze pan with wine and transfer to casserole. Add stock to cover. Bring to a simmer over medium heat, braise in oven until meat can be easily removed from bones (2½-3 hours). Discard shallots, garlic and thyme, cool in liquid until just above room temperature (2-3 hours). Remove lamb (discard liquid), place on baking paper. Remove bones and gristle, keeping pieces intact and as much juice and fat in the meat as possible. Reshape pieces, refrigerate until set (1-2 hours). Cut into 1.5cm x 7cm pieces, set aside. Place flour and eggs in separate bowls, season to taste. Place breadcrumbs on a tray, then, working with one scrumpet at a time, dust with flour, dip in egg, then breadcrumbs, shake off excess. Refrigerate until required.
  • 03
  • For mint vinegar, bring vinegar and sugar to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, cool, stir through mint and shallot.
  • 04
  • Preheat oil in a deep-fryer or deep-sided frying pan to 175C. Deep-fry scratchings until crisp (1-2 minutes; be careful as hot oil may spit). Drain on absorbent paper. Deep-fry scrumpets, in batches, until golden (3-5 minutes; be careful as hot oil may spit), drain on absorbent paper and season with salt. Serve scrumpets with mint vinegar, and scratchings separately.
Note You’ll need to order pork skin in advance from your butcher.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Hoppy English ale.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool