PEPPERED BRAIN FRITTERS

SERVES 6

20 MINUTES PREPARATION TIME

15 MINUTES COOKING TIME

4 pig brains

60 ml (2 fl oz/¼ cup) white vinegar

1 garlic clove, finely chopped

1 tablespoon herbes de Provence (mixed dried herbs)

50 g (1¾ oz) butter, chopped

150 g (5½ oz/1 cup) plain (all-purpose) flour

4 eggs

Salt

1 tablespoon cracked black pepper

Vegetable oil, for deep-frying

4 green cabbage leaves from the centre, thinly shredded

60 ml (2 fl oz/¼ cup) olive oil

1 tablespoon rice vinegar

THE BRAINS

Soak the brains for 10 minutes in a bowl of water with half of the white vinegar. Drain then rinse carefully and gently remove any membranes enveloping them. Poach the brains for 5 minutes in a saucepan of simmering water with the remaining vinegar. Rinse and thoroughly pat dry with paper towels.

THE FRITTER BATTER

Bring 400 ml (14 fl oz) of water to the boil in a saucepan with the garlic, herbs and butter. Add the flour and stir with a spatula until the mixture comes away from the side of the saucepan. Remove from the heat and cool slightly. Add the eggs one at a time, stirring until combined. Season with salt.

COOKING

Quarter the brains. Dip them in the batter and sprinkle with cracked pepper. Add enough vegetable oil to a large saucepan to reach a depth of 10 cm (4 inches). Heat it to 180°C (350°F) and deep-fry the brains, in batches, for 5 minutes, or until golden brown. Drain on paper towels.

Serve with a green cabbage salad dressed with the olive oil and rice vinegar.