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.
Boil all the marinade ingredients together, remove from heat and cool at room temperature for 15 minutes.
Pour on the brains and leave in the liquid for 5 minutes.
Remove into ice water, sponge with a clean towel and gently peel off the membrane.
Slice into pieces and keep cool until serving.
Char the peppers on open flame.
Place in a food processor and grind to a purée.
Heat the oil in a pan and add garlic and the pepper purée and cook on low flame for an hour.
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.
Add the pickled lemons and set aside until serving.
Heat oil in a frying pan, add garlic, hot peppers and sauté for 2 minutes.
Add the tomatoes and continue cooking over a high flame for 5 minutes.
Add the Jerusalem artichoke, spinach, and season with salt, pepper and cumin.
Place the yolks in smoked oil for 10 minutes (just before serving).
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.
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.
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