with Cauliflower Puree, Sriracha Aioli and Pickles

Prep time:  45 mins    Cook time: 50 mins    Serves: 4


4 lamb brains, halved

Vegetable Oil, to deep fry

1 cup panko breadcrumbs

2tbs parsley, finely chopped

1tbs parmersan, finely grated

1/2 tsp dried chilli flakes

2 egss, lightly beaten 

125ml milk

Seasoned plain flour, to dust

Sriracha Aioli

2 eggs 

1tbs lemon juice

60ml olive oil

2tbs sriracha chilli sauce

Salt and pepper, to season 

Cauliflower Puree

1/2 small cauliflower, broken into florets 

1 small leek, chopped

1tbs olive oil

500ml milk

3tbs unsalted butter, softened 

1½ tsp fresh thyme, chopped


375ml white vinegar

1tbs caster sugar

2tsp mustard seeds

2tsp coriander seeds

1tsp peppercorns

1tsp salt

4 garlic cloves, crushed

2 spring onions, chopped

3tbs fresh dill, chopped

3 bay leaves

4 baby cucumbers, seeded, cut into 2cm cubes

1/2 small cauliflower, broken into 2cm florets 

Poaching Liquid

1 onion, quartered

1 large carrot, roughly chopped

1 celery stalk, roughly chopped

1 leek (white part only), washed, sliced

3 large garlic cloves, crushed

2 bay leaves

1/2 bunch thyme 

1/2 bunch parsley

1tsp black peppercorns


  1. To make aioli, process eggs and juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in sriracha. Season and refrigerate until needed.
  2. To make cauliflower purée, preheat oven to 180C. Place cauliflower and leek in a roasting dish. Drizzle with oil and roast for 20 minutes or until golden. Transfer to a medium saucepan and pour over milk. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until soft. Drain, reserving 4 tablespoons of milk.
  3. Transfer cauliflower and leek to a blender. Add butter and reserved milk, and blend until smooth. Add thyme. Pulse to combine, then season.
  4. To make pickles, stir vinegar, sugar, spices and garlic in a saucepan over medium heat until sugar dissolves.
  5. Place remaining ingredients in a heatproof bowl. Pour over vinegar mixture and set aside to cool.
  6. Place poaching liquid ingredients with 1.25L (5 cups) water in a medium saucepan and bring to the boil. Reduce heat and simmer for 15 minutes. Add lamb brains and simmer for 8 minutes. Using a slotted spoon, remove brains and set aside to cool. Discard poaching liquid.
  7. Once cool, trim brains to neaten.
  8. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Combine breadcrumbs, parmesan, parsley and chilli in a bowl. Combine eggs and milk in another bowl. Working in batches, dust brains in flour, then dip into batter, allow excess batter to drain off, then coat in breadcrumb mixture. Gently drop brains into the oil and fry, turning halfway, for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  9. Divide purée among serving plates and top with brains. Serve with pickles and aioli to the side.