Deep fried calves brain, port and rosemary rizzo and roast walnuts

Gary Usher

Gary Usher

3rd March 2015

Deep fried calves brain, port and rosemary rizzo and roast walnuts

Deep fried calves brain, port and rosemary rizzo and roast walnuts

Ingredients

  • Rizzo base
  • 1kg rizzo rice
  • 2 shallot
  • 2 cloves garlic
  • 200ml ww
  • 1.5lt stock
  • Bottle of port reduced to syrup
  • Chopped rosemary

Method

Sweat

Add wine

Reduce

Add stock

Cook for 11 minutes

Add few drops of port syrup

Add rosemary

Brain:

Peel membrane

Bring stock up to simmer

Add brain

Cook 5 minutes

Refresh

Chill

Portion

Pane

Deep fry

Walnuts:

Roast

Peel

Cook in noisette butter