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MasterChef New Zealand

TV ONE

Episode 3 - Panko and parmesan crusted lambs brains


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Episode 3 - Panko and parmesan crusted lambs brains with pancetta and capers - Recipe by Fiona and Bronwyn

4 Brains
1/2 Cup Panko crumbs
1/4 Cup Grated parmesan
1 Cup Milk
50g Proscuttio
4 Shallots
3 tbsp Capers
8 Aspaargus spears
Canola oil
1 tbsp Whine wine vinegar
2 tbsp Olive oil

1
Soak the brains in milk for 10 minutes.

2
Bring a pot of salted water up to the boil and poach the brains for 3 minutes, drain and place into iced water.
Dry the brains with a paper towel. Then pane them. (Coat them in Flour, then egg wash then into the panko crumbs mixed with grated parmesan.)

3
Heat 2cm of oil in a pan and shallow fry untill golden and crisp. Drain.

4
Peel and blanch the asparagus, poach the shallot slices in water, then drain.
In a pan crisp up the proscuttio and poached shallots.

5
Make a dressing with the capers, vinegar, olive oil, salt and pepper.

6
On the plate at one end the salad of asparagus, shallots and proscuttio and the other end the fried brains at the other and drizzle over the dressing.


 

 




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