On the menu today is crumbed brains. I've never cooked brains before! I wonder what the kids will make of them? I'm hoping that they will at least try them. I think Ryan will, not too sure about Caitie though.
I can't even remember what brains taste like though I do adore sweetbreads.................
Here's my ammalgamation of recipes that I found and added all together and made my own. The brains have been soaked and poached and are now waiting in the fridge for the final cooking!
1: Place brains in enough cold water to cover, changing the water every now and then, until the brains are cleansed, about 1-2 hours
2: Remove the skin and membranes
3: Using fresh water, place the brains in a saucepan and add enough to cover plus the juice of a lemon (or 3 tbs mild vinegar), a bay leaf and a little salt.
4: Put the pot on a medium high flame, bring to a simmer, reduce the heat and allow the brains to simmer for 10 minutes
5: Drain the brains and dry them well then cool.
6: After cooling check for any leftover membrane, skin or soft pieces and remove
7: Slice each brain into bite size pieces
8: Dredge in flour, egg and then seasoned breadcrumbs (cajun seasoning, dried parsley, salt and pepper) (cornmeal or savoury biscuit crumbs can be used instead of breadcrumbs)
9: Saute in butter and/or oil until golden
10: Serve with lemon wedges
12 years ago
