Sunday, 26 October 2014


Cornmeal crusted Organic grass-fed Lambs brains with a Golden peach & Sweet corn salsa, Lemon Balm and a Sherry Vin gastrique.

                    This dish is a continuation of the 'october offerings', with the brains used here coming from the sheep head given to me buy a good mate. As butchering is not something I do all he time, I wasn't quite sure on the approach to removing the brains from the skull without a band saw. So with some unsuccessful googling, I picked up the head and went downstairs. With the head laid out upright, wrapped in plastic and wedged between to big rocks and now my 3 year old son Levi as audience. I took to the head with a tomahawk, seven blows later I split the skull directly down the middle and managed to keep the brains intact, as my son watched on with an excited curiosity. With this dish the peach and corn salsa gives a sweetness as the acidity of the sherry vin gastrique cuts the richness of the crumbed lambs fry.                                                                                                                                        
                   After removing the brains from the sheep skull, I rinsed them thoroughly before trimming any fatty tissue. The brains were then soaked in fresh ewes milk for about an hour, before being coated with cornmeal and shallow fried in pork fat. The crumbed brains were then removed, drained on paper towel and seasoned with salt. To make the salsa, I lightly sauteed some diced peach and corn kernels in some olive oil and seasoned with a little cumin, paprika, salt and pepper. As the peaches just started to leak their juices, I removed the salsa from the stove and allowed it to cool before serving. The vin gastrique was made by gently reducing sherry vinegar and a little sugar until thick and syrupy.

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