Sauté of Calves’ Brains with Coriander, Chillies, Ginger and Garlic

Name: Sauté of Calves’ Brains with Coriander, Chillies, Ginger and Garlic
Ingredients: 2 calves’ brains, prepared and cooked as in Cervelles au Beurre Noir; salt and pepper; 4 tbsp groundnut oil; 2 chillies, deseeded (optional) and chopped; salt and pepper; plain flour; juice of 1 lime; 2 tbsp Thai fish sauce (nam pla); 5 cm/2 inch piece of fresh root ginger, peeled and finely chopped; 2 small garlic cloves, peeled and finely chopped; coriander sprigs, to garnish; a pinch of sugar; 1 small bunch of coriander, leaves only, chopped

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

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Method

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