Tiny brain omelettes with mint and gruyere

Tiny brain omelettes with mint and gruyere

By
From
Moorish
Serves
4
Photographer
Mark Roper

This is a variation on a brain omelette that Greg’s grandmother used to make as a treat for the family breakfast. In the Middle East, omelettes are quite different to the light fluffy French version. Known as eggeh, they are thick and densely cakey, stuffed full of vegetables, meat or chicken and usually flavoured with plenty of garlic and fresh herbs, such as mint.

Ingredients

Quantity Ingredient
6 sets lamb’s brains, soaked in milk for 2 hours, or cold salted water overnight
100ml vegetable oil
lemon wedges

Poaching liquid

Quantity Ingredient
1 lemon, quartered
cinnamon
4 cloves
1/2 onion
1 litre cold water

Batter

Quantity Ingredient
2 large eggs
4 large egg yolks
6 spring onions, finely chopped
60g see method for ingredients, grated
30g parmesan, grated
1 teaspoon dried mint
2 tablespoons fresh mint, finely shredded
1 teaspoon salt
pepper, to taste

Method

  1. Place the brains in a large saucepan with all the poaching ingredients. Bring to the boil, then skim and simmer for 2 minutes. Remove the pan from the heat and allow the brains to cool in the liquid. When they are cold, remove them from the liquid and split each set in half.
  2. To make the batter, put the eggs and yolks into a mixing bowl and whisk lightly with the spring onions, both cheeses, fresh and dried mint and seasoning, just enough to bring everything together.
  3. Slice the brains and add them to the batter.
  4. Preheat the oven to 100°C and put a serving dish in to warm.
  5. Pour the oil into a frying pan and heat until moderately hot. Blob spoonfuls of the brain mixture into the hot oil, using an egg-ring as a mould if you have one. We used little cookie cutters which worked too, but you can just as well go for the free-form look. Cook the brain mixture 3–4 at a time, frying until set and golden on the underside. Then carefully turn them over and fry on the other side. Be gentle, they are delicate! Remove from the oil and drain on kitchen paper, then keep them warm in the oven until all are cooked. Serve with lemon wedges.
Tags:
Malouf
Greg
Lucy
Moorish
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