Surely its the ultimate insult to throw a brain in the bin, it is however a lot of work to remove from the head which often gets discarded. For the Feed the 5000 launch we where donated 12 brains, converting lots of unsuspecting people into brain lovers. You could buy a whole pigs head from your butcher and ask him to quarter it for you, reserving the brain, make brawn with the head or bath chaps with the cheeks. Either way brain is an intriguing offal that’s well worth a try. They are like a savoury blamange, deep fried with a crispy outer they are a pleasant surprise to eat. They have a cheesiness to them and melt in the mouth.
2 Pigs brains Veg ends for stock - Carrot, onion, celery, bay leaves A sprinkle of whole spices - Coriander, cloves, peppercorns 50g of breadcrumbs made from stale bread, 2 eggs, 50g flour seasoned with salt and pepper
Canapes for 8. Prep time 30mins. Cook time 3mins
Take the brain and cut it with surgeons precision from front to back separating the two lobes.
Very carefully pull the membrane out bit by bit, removing all the blood, and rinse under a gently running tap.
Place the brain in a small pan with the stock veg, spices and water, bring to a simmer then turn off the heat. Leave for 1 minute, then remove the brain using a slotted spoon placing it on kitchen towel. Leave to cool, so that it firms up a little.
To breadcrumb the brains, put your flour, eggs, and breadcrumbs in three separate bowls in that order. Cut each half of the brain into four pieces. Roll in the flour, pat of any excess then the same process with the egg and breadcrumb.
Heat up some veg oil in a fryer or saucepan till its nice and hot. Place the brains in and cook till golden brown.
Drain on kitchen towel and serve hot seasoned with lemon and salt
THE NATURAL COOK
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