I haven’t prepared crumbed brains for a very long time .
I will need to start the preparation today for the planned dinner at The Manor tomorrow night .
Firstly prepare a poaching stock .
In a large pot place 1 onion unpeeled and cut into quarters, 1 carrot roughly chopped , 1 stick of celery , 1 leek roughly chopped ( white part only ), 1 garlic clove unpeeled and halved , 1 bay leaf, 1 cup of dry white wine, 2 litres of water and 1 tsp of salt .
Bring this to the boil and then reduce the heat to a slow simmer .
Now soak 6 sets of of lamb brains in cold salted water for 1 hour .
Then add the the soaked brains to the poaching stock and let them simmer for 4 minutes .
Then remove the brains carefully with a slotted spoon and place them on a tray lined with a clean cotton tea towel .
Refrigerate until completely cold .
Peel away any membrane from the brains and split them in half carefully .
Whisk 3 eggs with 1/4 cup of milk a medium sized bowl .
In a second bowl place a cup of plain flour mixed with a tbs of dried thyme .
In a third bowl add 1 cup of panko crumbs .
Now carefully and evenly coat the brains , firstly by dipping them in the flour and thyme mix , then into the egg and milk mix and finishing with an even coating of panko crumbs .
Heat a 1/2 cup of rice bran oil in a large frypan.
Now shallow fry the crumbed brains for 5 minutes or until golden all over .
Drain briefly on a wire rack.
Serve hot with lemon wedges on a handful of peppery watercress as a starter .
And the mains will be braised slow cooked ox tail .
I will need to start the preparation today for the planned dinner at The Manor tomorrow night .
Firstly prepare a poaching stock .
In a large pot place 1 onion unpeeled and cut into quarters, 1 carrot roughly chopped , 1 stick of celery , 1 leek roughly chopped ( white part only ), 1 garlic clove unpeeled and halved , 1 bay leaf, 1 cup of dry white wine, 2 litres of water and 1 tsp of salt .
Bring this to the boil and then reduce the heat to a slow simmer .
Now soak 6 sets of of lamb brains in cold salted water for 1 hour .
Then add the the soaked brains to the poaching stock and let them simmer for 4 minutes .
Then remove the brains carefully with a slotted spoon and place them on a tray lined with a clean cotton tea towel .
Refrigerate until completely cold .
Peel away any membrane from the brains and split them in half carefully .
Whisk 3 eggs with 1/4 cup of milk a medium sized bowl .
In a second bowl place a cup of plain flour mixed with a tbs of dried thyme .
In a third bowl add 1 cup of panko crumbs .
Now carefully and evenly coat the brains , firstly by dipping them in the flour and thyme mix , then into the egg and milk mix and finishing with an even coating of panko crumbs .
Heat a 1/2 cup of rice bran oil in a large frypan.
Now shallow fry the crumbed brains for 5 minutes or until golden all over .
Drain briefly on a wire rack.
Serve hot with lemon wedges on a handful of peppery watercress as a starter .
And the mains will be braised slow cooked ox tail .
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