Lambs Brains with Cauliflower Puré, Sriracha Aioli and Pickles

Lambs Brains with Cauliflower Puré, Sriracha Aioli and Pickles

Lambs Brains with Cauliflower Puré, Sriracha Aioli and Pickles

4 Serves 45 mins prep 50 mins cook


4 lamb brains, halved
Vegetable oil, to deep-fry
1 cup panko breadcrumbs
2 tbs finely chopped parsley
1 tbs finely grated parmesan
½ tsp dried chilli flakes
2 eggs, lightly beaten
125ml (1 cup) milk
Seasoned plain flour, to dust

2 eggs
1 tbs lemon juice
60ml (¼ cup) olive oil
2 tbs sriracha chilli sauce
Salt and pepper, to season

½ small cauliflower, broken into florets
1 small leek, chopped
1 tbs olive oil
500ml (2 cups) milk
3 tbs unsalted butter, softened
1½ tsp chopped fresh thyme

375ml (1½ cups) white vinegar
1 tbs caster sugar
2 tsp mustard seeds
2 tsp coriander seeds
1 tsp peppercorns
1 tsp salt
4 garlic cloves, crushed
2 spring onions, chopped
3 tbs chopped fresh dill
3 bay leaves
4 baby cucumbers, seeded, cut into 2cm cubes
½ small cauliflower, broken into 2cm florets

1 onion, quartered
1 large carrot, roughly chopped
1 celery stalk, roughly chopped
1 leek, white part only, washed, sliced into thick rounds
3 large garlic cloves, crushed
2 bay leaves
½ bunch thyme
½ bunch curly parsley
1 tsp black peppercorns


1. To make aioli, process eggs and juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in sriracha. Season and refrigerate until needed.
2. To make cauliflower puré, preheat oven to 180C. Place cauliflower and leek in a roasting dish. Drizzle with oil and roast for 20 minutes or until golden. Transfer to a medium saucepan and pour over milk. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until soft. Drain, reserving 4 tablespoons of milk.
3. Transfer cauliflower and leek to a blender. Add butter and reserved milk, and blend until smooth. Add thyme. Pulse to combine, then season.
4. To make pickles, stir vinegar, sugar, spices and garlic in a saucepan over medium heat until sugar dissolves.
5. Place remaining ingredients in a heatproof bowl. Pour over vinegar mixture and set aside to cool.
6. Place poaching liquid ingredients with 1.25L (5 cups) water in a medium saucepan and bring to the boil. Reduce heat and simmer for 15 minutes. Add lamb brains and simmer for 8 minutes. Using a slotted spoon, remove brains and set aside to cool. Discard poaching liquid.
7. Once cool, trim brains to neaten.
8. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Combine breadcrumbs, parmesan, parsley and chilli in a bowl. Combine eggs and milk in another bowl. Working in batches, dust brains in flour, then dip into batter, allow excess batter to drain off, then coat in breadcrumb mixture. Gently drop brains into the oil and fry, turning halfway, for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
9. Divide puré among serving plates and top with brains. Serve with pickles and aioli to the side.


This recipe has been tested.