Parsley salad with parmesan-crumbed brains and a tomato-pomegranate dressing

Parsley salad with parmesan-crumbed brains and a tomato-pomegranate dressing

By
From
Arabesque
Photographer
William Meppem

This makes a lovely light lunch for six people. The creamy brains in their crunchy crumb are perfectly offset by the peppery, bitter leaves and tangy sweet-sour tomato-pomegranate dressing.

Ingredients

Quantity Ingredient
6 sets lamb’s brains, cleaned and soaked overnight in milk
1/2 lemon
1 cinnamon stick
1/2 onion, quartered
1/2 celery stick, roughly chopped
1 bay leaf
salt and pepper
20g grated parmesan cheese
80g fresh breadcrumbs
flour, for dusting
1 egg
200ml canola oil, for shallow-frying

Salad

Quantity Ingredient
1 1/2 cups parsley leaves
1 1/2 cups watercress sprigs
1 head radicchio, leaves roughly torn
1 purple onion, sliced finely
pepper
6 small rashers bacon, cut into batons and fried crisp
150ml Oysters with tomato-pomegranate dressing

Method

  1. Rinse the brains and place them in saucepan. Cover them with cold water and add the lemon half, juice squeezed in first, with the cinnamon, onion, celery and bay leaf. Bring slowly to the boil, then lower the heat and simmer for 3 minutes. Remove from the heat and allow the brains to cool down in the poaching liquor.
  2. Dry each set of brains and cut it into quarters. Lightly season with salt and pepper. Combine the parmesan with the breadcrumbs and begin to flour, egg and crumb each portion of brain. Heat the oil in a wok, which is ideal for shallow-frying. Fry 6 pieces at a time for about 5 minutes, or until golden-brown.
  3. To assemble the salad, combine the parsley, watercress and radicchio leaves in large bowl with the onion and bacon. Season lightly with pepper and add half the tomato-pomegranate dressing. Toss the leaves gently. Mound a portion in the centre of each plate and carefully arrange 4 pieces of crumbed brains on the top. Drizzle extra dressing around and serve straight away.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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