PUS (a.k.a. Aji Verde – Peruvian green chilli sauce)
– 2 large green chillies
– ½ bunch coriander leaves
– 1 garlic clove
– 2 tbsp grated parmesan cheese
– 1 tbsp olive oil
– 1 tsp white vinegar
– Juice from ½ a lime
– 1 tbsp mayonnaise
– Pinch of salt and black pepper
This sauce kicks arse! It’s bright and punchy, spicy and creamy. And it’s fantastic with anything fried. Simply put everything in a food processor and blitz.
– 3-4 lamb brains
– 500 mls buttermilk
– 2 cups Plain flour
– 1 Salt
– Vegetable oil for frying
Rinse the brains in cold running water, then soak in buttermilk for half an hour or so. Combine the salt and flour, then dredge the brains in the seasoned flour. Heat the oil to 180 degrees, then lower the brains in and cook for 5-10 minutes, or until golden and crispy. Remove from the oil and leave to drain on some absorbent paper towel.
So, the million dollar question – was it disgusting? Let’s just say that if you aren’t a fan of brains in the first place, this burger probably isn’t going to convert you. If, however, you’re a fan, or even just someone willing to try new things, then I think it might be right up your alley. For one thing, there is some great textural elements here, there are a lot of familiar burger elements, with the cheese, the tomato, lettuce and bacon, and the sauce is absolutely delicious. Give it a try!