Cornmeal crusted Organic grass-fed Lambs brains with a Golden peach & Sweet corn salsa, Lemon Balm and a Sherry Vin gastrique.
After removing the brains from the sheep skull, I rinsed them thoroughly before trimming any fatty tissue. The brains were then soaked in fresh ewes milk for about an hour, before being coated with cornmeal and shallow fried in pork fat. The crumbed brains were then removed, drained on paper towel and seasoned with salt. To make the salsa, I lightly sauteed some diced peach and corn kernels in some olive oil and seasoned with a little cumin, paprika, salt and pepper. As the peaches just started to leak their juices, I removed the salsa from the stove and allowed it to cool before serving. The vin gastrique was made by gently reducing sherry vinegar and a little sugar until thick and syrupy.