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http://www.lifestylefood.com.au/recipes/17083/lamb-brain-shakshuka

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Lamb Brain Shakshuka

Tomato stew, turkish spinach, jerusalem artichoke, smoked yolk, pickled lemon & grandmother’s masouda pepper harissa. Try this recipe by Meir Adoni, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.

Ingredients

  • Brain Marinade

  • 1 carrot, chopped and sliced

  • 1 white onion, peeled and chopped

  • 2 garlic cloves

  • 2 stalk celery

  • 1 bay leaf

  • 2 english peppers

  • ¼ cup sherry vinegar

  • 1l water

  • Harissa

  • 10 shoshka peppers

  • ½ cup grape seed oil

  • 4 garlic cloves, chopped

  • 3 tsp of sugar

  • 2 tbsp of vinegar

  • 2 tbsp tabasco

  • 1 tbsp worcestershire sauce

  • 1 tbsp cumin, ground

  • 3 tbsp of pickled lemons, chopped

  • Shakshuka

  • ½ cup olive oil

  • 6 garlic cloves

  • 2 hot green peppers

  • 8 ripe tomatoes, peeled and chopped

  • 8 jerusalem artichokes, peeled and cooked in salt

  • water until softened, cut into thick slices

  • 2 cups turkish spinach leaves

  • salt and pepper

  • 1 tbsp cumin

  • Smoked Yolks

  • 4 yolks

  • 500ml smoked olive oil

  • To Serve

  • 2 lamb’s brains

  • 2 tbsp flour

  • salt and pepper

  • 2 tbsp olive oil

  • 4 sage leaves

  • 2 garlic cloves, unpeeled

  • coriander leaves

Method

  • Brain Marinade:

  • 1.

    Boil all the marinade ingredients together, remove from heat and cool at room temperature for 15 minutes.

  • 2.

    Pour on the brains and leave in the liquid for 5 minutes.

  • 3.

    Remove into ice water, sponge with a clean towel and gently peel off the membrane.

  • 4.

    Slice into pieces and keep cool until serving.

  • Harissa:

  • 1.

    Char the peppers on open flame.

  • 2.

    Place in a food processor and grind to a purée.

  • 3.

    Heat the oil in a pan and add garlic and the pepper purée and cook on low flame for an hour.

  • 4.

    Season with the sugar, vinegar, tabasco, worcestershire, cumin and keep cooking on a low flame for another half an hour. Remove from heat and cool.

  • 5.

    Add the pickled lemons and set aside until serving.

  • Shakshuka:

  • 1.

    Heat oil in a frying pan, add garlic, hot peppers and sauté for 2 minutes.

  • 2.

    Add the tomatoes and continue cooking over a high flame for 5 minutes.

  • 3.

    Add the Jerusalem artichoke, spinach, and season with salt, pepper and cumin.

  • 4.

    Keep warm.

  • Smoked Yolks:

  • 1.

    Place the yolks in smoked oil for 10 minutes (just before serving).

  • To Serve:

  • 1.

    Flour the brains, spice with salt and pepper, cook in a frying pan with olive oil, sage and garlic, frying each side for half a minute until golden.

  • 2.

    Place the shakshuka into a serving dish, place the slices of brains on top, add one tablespoon of arissa on each slice, add the smoked yolks, scatter fresh coriander and serve.

Notes


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