Animal Flesh Recipe of the Day.

This ones's for all you Get Fuzzy fans out there (at least those of you who enjoy the least exercised part of the lamb.)


From the Australian Broadcasting Company's Beat the Chef comes

Lambs brains with pumpkin & crisp sage leaves



Ingredients:

To serve 4 as an entrée or (main dish with added vegetables)
4 lambs brains
A little plain flour
4 pieces of butternut pumpkin cut into slices 1.5 cm thick
16 large spinach leaves (approx)
1 generous bunch of sage leaves
2 rashers of bacon, chopped*
2 spring onions, chopped (both white and green part)
3 tbsp sunflower oil
1 small chilli, deseeded and sliced (optional)
100 ml white wine
2 tbsp ketchup manis (sweet soy sauce)
1 tsp butter

*A rasher of bacon?

Recipe Steps:

Soak the brains in lightly salted water as you prepare the other ingredients.
Heat 1 tbsp oil in a frying pan and brown the pumpkin slices. Remove from pan and place on a baking dish and finish in a moderate oven. The pumpkin should be browned and soft.Trim the spinach of its stalks. Wash and chop roughly. Place in a saucepan and cook over medium heat. There should be enough water on the leaves for cooking. When wilted, remove from pan and set aside in a warm place.
Remove sage leaves from stalks. If they need washing, dry thoroughly.
Add the rest of the oil to the pan and over high heat, fry the sage leaves until crisp. Set aside to drain on kitchen paper.
Drain the brains and trim them if necessary, breaking them each into two. Coat them in flour.
In the remaining oil, (add more if necessary) cook the brains until browned on the outside and just pink inside. Remove from pan and set aside.
Add the bacon to the pan and cook until just crisp. Add the spring onions.
Pull the pan off the heat while you finish the dish.

On individual plates on a central serving dish:

Place the pumpkin on the plate as a base. Top with the warm and well drained spinach.
Place the brains on the spinach.
Raise the heat under the frying pan and deglazed with wine. Add the chilli, if using.
Add the ketchup manis and bring to a boil. The sauce should be slightly thickened. Finish with the knob of butter.

Pour the sauce over the brains. Top with crisp sage leaves and serve.