- 6 lambs' brains, stem removed and lobes carefully separated
- 1 each carrot, celery stalk and onion, diced
- 1 fresh bay leaf
- 1 tsp white wine vinegar
- 1 tsp black perppercorns
- vegetable oil, for deep frying
- seasoned plain flour, for dusting
- 3 eggs, lightly beaten
- 150 gm soft white breadcrumbs
- 100 gm butter, coarsely chopped
- 40 gm baby capers in vinegar, rinsed
- 1/3 cup finely chopped flat-leaf parsely
- 1 tbsp finely chopped mint and dill
- 1 1/2 tbso champagne mustard
- shaved pecorino and dill sprigs, to serve
- 1Soak brains in a bowl of iced water to remove excess blood (1 hour). Drain and set aside. Bring 1 litre water to the boil with vegetables, bay leaf, vinegar and peppercorns. Add brains, simmer gently over low heat until just cooked through (4-5 minutes), remove with a slotted spoon onto a plate and refrigerate to cool (1 hour).
- 2Preheat oil to 170C in a deep saucepan. Place flour, egg and breadcrumbs in separate bowls. Coat brains first with flour, then egg, then breadcrumbs, shaking off excess in between. Deep-fry in batches, turning occasionally, until golden and crisp (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper, then season to taste with sea salt flakes.
- 3Heat butter in a small saucepan over high heat until foaming, add remaining ingredients and stir to combine. Spoon over brains and serve hot, scattered with pecorino and dill sprigs.
Drink suggestion: Pint of bitter. Drink suggestion by Max Allen.