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Brain Noisettes For Pat

Here's how you make Brain Noisettes For Pat
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  • Servings: 4
  • Prep: 85m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 560 grams lamb brains ( 4 brains )
  • 120 grams bacon rash finely chopped (2 rashers)
  • 90 grams butter
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  • 1/2 teaspoon lemon pepper
  • 150 gram vol au vent cases, (medium size, approx 4 cases)
  • 1 egg, hard boiled, finely chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cover the brains with cold water and allow to stand for 1 hour, then drain, and remove all of the brain skin membranes.

  • Step 2: Poach the brains in boiling salted water, uncovered for 15 minutes ~ then drain and cut into thick slices.

  • Step 3: Pre bake the vol-au vent cases as required: ready for filling

  • Step 4: Saute the bacon & brains in butter for 1 minute and remove them from heat ~ add the lemon juice, parsley and lemon pepper & toss lightly.

  • Step 5: Spoon brain mix into warm, pre heated vol-au-vent cases and garnish with the crisp bacon and finely chopped egg.

We hope you enjoy this recipe!

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