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Lamb’s brains-and-spinach dumplings with crispy pork sausage, green onions and green garlic ginger relish
- Difficulty
Medium
Published 1999
Lamb’s brains have a gorgeous, creamy texture and subtle flavour that beg to sit with some lively company. This dish is our most popular offal item at the Restaurant — its depth of flavours and textures make it a meat-lover’s delight.
Look for gow gee wrappers and Thai pork sausages in Asian food stores.
Ingredients
6 - sea salt
- water
6 teaspoons
Method
- Soak brains overnight in lightly salted water, refrigerated. Peel away all membrane and remove any blood, separating the lobes in the process to give you 12 pieces. Soak again for 1 hour in fresh water, then drain. Poach soaked brains very gently in clean water with a pinch of salt for 5 minutes until just firm, then remove with a slotted spoon to drain on paper towel.</
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