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Fried Brains with Bacon Crumble and Apple Vinaigrette
Recipe by Gary Mehigan
- Steps
- Ingredients
Steps
- Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain, carefully peel off the membrane with a sharp knife. Rinse brains well.
- Place the brains in a saucepan of cold water, add good pinch salt and 1 tbs sherry vinegar, bring to boiling point over low heat. Drain then transfer to a tray and refrigerate until cold.
- Heat oil in a small oven-proof frying pan over high heat, add garlic and pinch salt, turn to coat then transfer to the oven and roast 5 minutes until golden and tender. Remove from the oven, keep warm
- Cook bacon in a frying pan over high heat until light golden. Remove from the heat and add 1-2 tbs sherry vinegar, toss to coat, remove to a bowl. Cook mushrooms in a frying pan with oil 1-2 minutes until golden and tender drizzle with more oil and set aside.
- Heat olive oil in a small frying pan until hot, add spinach and toss until almost wilted. Set aside.
- Pour 1 tbs apple juice into a bowl, slowly add 2-3 tbs oil, whisking constantly until emulsified. Season with salt. Peel the hot eggs and press them through a fine sieve.
- Preheat oven and a tray 180 degrees celsius fan forced. Line a second baking tray with baking paper. Sprinkle finely grated parmesan over the baking paper in 5cm wide, 20cm long strips. Bake 8-10 minutes or until light golden.
- Pat brains dry and coat in flour, milk and combined coarsely grated parmesan and breadcrumbs. Melt butter in a frying pan until foaming. Add brains and cook 30 seconds, spooning the melted butter over the brains as they are cooking.
- Remove the parmesan wafers and the hot tray from the oven, turn the wafers onto the hot tray, top with 1 brain and working quickly roll the brain in the wafer
- Spoon the egg onto serving plate. Top with mushroom, bacon and spinach and garlic cloves. Carefully arrange brains in centre of the plate, spoon over the apple vinaigrette and serve.
