FRIED LAMB BRAINS
Make and share this Fried Lamb Brains recipe from Food.com.
Provided by David04
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb brains in a bowl with cold water for at least 2 hours. Change the water every half hour, until the brains are thoroughly cleansed.
- Place brains in a saucepan with fresh water, add onions, salt, vinegar and 1 tablespoon of parsley.
- Bring to a boil and then immediately remove the brains and place in a paper towel to drain.
- Cut into four pieces and season with a little olive-oil, lemon juice, and parsley.
- Roll the brains in flour, dip in egg, and fry in a skillet with oil, over medium heat for 7-8 minutes.
Nutrition Facts : Calories 228.6, Fat 7.6, SaturatedFat 1.9, Cholesterol 211.5, Sodium 1237, Carbohydrate 29.2, Fiber 1.6, Sugar 2.4, Protein 10
FRIED BEEF
This is one of the simplest ways to make delicious fried beef to be eaten with hot steamed rice, it's my mom's recipe. It goes great with a soupy green veggie side dish. Make sure you use young and lean beef for best outcome, enjoy :)
Provided by Horrendezvous - Nur
Categories Steak
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Slice the beef against its grains into 1 inch long pieces.
- Marinate the beef with the turmeric powder and salt for an hour (could also be left in the fridge overnight.
- Finely slice the shallots and chillies.
- Heat oil in a frying pan until hot and fry the beef (use medium heat).
- When the frying pan becomes smoky, add water inches.
- Leave until water is dried up, stirring occasionally.
- Add shallots and chillies and fry up until soft and a little bit charred.
- Add soy sauce, if using, and fry for a few more minutes.
- Serve up.
Nutrition Facts : Calories 370.3, Fat 35.7, SaturatedFat 12.2, Cholesterol 36.4, Sodium 16.8, Carbohydrate 8.9, Fiber 1.4, Sugar 1.7, Protein 4.4
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- Whisk enough milk to cover the brains by 3x their volume with salt, just until you can taste it. Immerse the brains in the salt milk, then allow to sit overnight.
- The next day, drain and rinse the brains and pat completely dry. If you can remove the thin membrane, do so, but if it seems to tough, or you can find it, don't worry, I don't find it offensive, but the brains may curl a bit more as they cook.
- To cook, heat a pan with butter until lightly browned, dredge the brains in flour, tap off the excess, and fry golden on each side.
- Add the shallots, season lightly with salt, then deglaze the pan with the wine, cook down by half, and add enough cream to make a good sauce, enough to completely coat the brains, and then some.
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