Posted by: kathandroger | October 2, 2010

More brains and balls…

As Roger wrote yesterday, we had a bit of surplus brain and testicle from our lambs. It was a bit much to have it for breakfast – but I did serve it up for lunch. We have eaten both before and were not overly impressed…all a bit bland and mushy! So this time I took some advice from a butcher friend and I have to say it was not bad at all. The testicle was definitely better than the brain in my opinion, which I still found a bit too soft and mushy for my taste, but Roger was a convert. So, just in case you ever have a spare bit of brain or testicle around and are not sure what to do with it…here’s the recipe (the same for both):

Soak the testicle/brain in water and vinegar overnight (this seems to firm it up and stop it going mushy in the pan as well as add a bit of flavour). Rinse them and pat dry. Roll them in flour and seasoning. Fry for about 7-10 minutes (nice hot pan). Towards the end of cooking add a bit of garlic and parsley and bob’s your uncle!

It’s been a beautiful day today and another is forecast for tomorrow – 27 degrees and sunny. Not bad for October! Looking forward to sitting outside the Cafe de Commerce at Descartes market tomorrow morning for our Sunday morning cafe…


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