Here’s one of the recipes from my most recent Offal cooking class. There’s no fundamental difference in offal from any other cut of meat (it all comes from an animal) and if cooked right can be delicious. Lamb’s brains and sweetbreads are two really non confronting types of offal and lend themselves really well to crumbing and here I have served with a smoky chilli mayo which you could also serve with anything deep fried.
Firstly make the court bouillon by roughly chopping the vegetables and combining all the ingredients in a pot. Bring to the boil and then drop to the simmer. Add the brains and simmer for a 3-5mins until they are just set. Remove and place on a tray and chill.
For the Mayo
Combine all ingredients except the oil and smoke essence in a food processor. Slowly add the oil while blending to emulsify. Add smoke essence to taste and more tabasco/chilli powder if more heat is desired. Season. Add warm water at the end for consistency if necessary.
Whisk the egg with a little water. Crumb the brains by first dredging in the flour, then the egg and finally in the panko bread crumbs. Shallow fry or deep fry in oil until crispy, drain on paper and season.
During my travels cooking I have been lucky enough to work with some fantastic Thai chefs both when in Malaysia and when working for a Thai resort in the Maldives. To me Thai cuisine is all about punchy vibrant flavours, which I love. You’ve got to have the right balance between salty (fish sauce), sour (lime juice), spicy (a good kick of chili) and sweet (sugar) to make sure you get an authentic taste, and if you’re not sure what that authentic taste is then what better excuse than to book a flight to Thailand!