Beignets de Cervelle d’Agneau
Yes well. If just I wrote “brain fritters”, you wouldn’t give this recipe a second look, but believe me, you should not knock this dish until you have tried it.
I called in to JB Quality meats this evening, and was delighted to find he had brains. Mind you they are not as cheap as they once were. At $16 a kilo they are considerably dearer than boneless chicken thigh fillets. But as a treat, they are worth it.I used to love brain fritters as a kid, and I still like a wee nostalgia meal now and again. They have a texture like scrambled eggs made with cream, and a subtle delicate flavour very faintly reminiscent of seafood. The only fritters better are those made with whitebait!
EDIT: Correction. Mussels!
- 500 g lambs’ brains
- 1/2 cup water
- 1/2 cup milk
- 1 bay leaf
- 1/4 tsp mace
- 1/2 tsp salt
- a squirt of lemon juice
- 3 eggs
- 3 Tblsp flour
- salt and pepper
- 1/2 teasp curry powder
- Olive oil for frying
- Whisk the eggs and beat in the flour, curry powder, salt and pepper
- Leave to stand for twenty minutes or so.
- Clean the brains of any skin etc and place in a saucepan with the water and milk, bay and mace
- Bring to the boil and simmer gently for about five minutes
- Pour into a strainer and sprinkle wih lemon juice
- Leave to cool
- (you can freeze the milk to use as stock in seafood chowder)
- Break the brains up into smaller pieces and mix into the batter
- Fry a couple of spoonsful per fritter in hot oil until both sides are golden brown
I used to love brain fritters with homemade plum sauce, but sadly I have none, so tonight I ate them with Rosella Fruit Chutney and they were superb!