Brain Popcorn with Chilli Mayo

4 votes

This lamb's brain popcorn is crispy and crunchy on the outside and creamy on the inside. It's perfect for people who are wanting to try eating offal. Served with this chilli mayo it makes for an intelligent snack.

45 Minutes

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  • 250g lamb’s brains
  • 1 litre water
  • ½ onion
  • 1 celery stick
  • 2 bay leaves
  • 1/2 teaspoon peppercorns
  • 1 teaspoon salt
  • 2 yolks
  • 1 whole egg
  • 2 teaspoons tabasco sauce
  • 1/2 garlic clove
  • Juice of 1 lemon
  • 200ml canola oil
  • 60ml olive oil
  • Salt and pepper
  • 1/4 teaspoon chilli powder
  • 1 egg
  • 100g flour
  • 100g panko crumbs
  • Oil, for frying


  1. Start by making a stock to poach the lamb’s brain in. Roughly chop the onion and celery and place them in a pot with the water, bay leaves, peppercorns and salt. Bring to the boil and then drop to a simmer. Add the brains and simmer for 3-5 minutes until they are just set. Remove and place on a tray and chill.
  2. To make the chilli mayonnaise, combine the yolks and egg, tabasco sauce, garlic, and lemon juice in a food processor. Slowly drizzle in the oil while the food processor is running. Once thick, season with salt and pepper, add the chilli powder and more tabasco if desired. Add warm water at the end if necessary to thin out the mayonnaise. Set aside.
  3. Prepare the egg, flour and breadcrumbs in separate containers. Whisk the egg with a little water.  If you brains are large you may want to break them into bite-sized pieces. Crumb the brains by first dipping in the flour, then the egg and finally in the panko bread crumbs. Shallow fry in oil for 2-3 minutes, or until golden brown and crispy on the outside.  Drain on paper and season. Serve with the mayo.
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