Writers and editors on food, 2: Dmetri Kakmi

Dmetri Kakmi was born in Turkey to Greek parents. His first book Mother Land was shortlisted for the NSW Premier's Literary Awards, and was published in Europe. He is currently working on a second novel.
(Sophie's note: Along with many other writers, I've also known Dmetri as a very fine editor for Penguin children's books, and recently he edited my short story 'Restless' for the Penguin ghost story anthology, Thirteen Ghosts. Dmetri is now working full time on his own writing)



Here's a recipe that will frighten away readers, says Dmetri(no, never, we're adventurous here--Sophie). I love it as an entree.

Crumbed Lamb Brains.

4 sets lamb brains
Lemon juice
Salt
Black pepper
Quarter cup plain flour
2 eggs, lightly beaten
Quarter cup breadcrumbs
Oil, for deep-frying
Lemon wedges, to serve

Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain them, peel off the membrane with a knife and swirl the brains in tepid water to remove blood.
Place the brains in a saucepan, cover with cold water and add a little salt and lemon juice. Simmer for 15 minutes. Allow to cool in the liquid, then drain and pat dry on paper towels.
Cut the brains into bite-size pieces, trimming off any gristle. Coat with flour, dip in the egg and roll in the breadcrumbs. Deep-fry until golden brown and serve with wedges of lemon.

Dmetri Kakmi was born in Turkey to Greek parents. His first book Mother Land was shortlisted for the NSW Premier's Literary Awards, and was published in Europe. He is currently working on a second novel.
(Sophie's note: Along with many other writers, I've also known Dmetri as a very fine editor for Penguin children's books, and recently he edited my short story 'Restless' for the Penguin ghost story anthology, Thirteen Ghosts. Dmetri is now working full time on his own writing)



Here's a recipe that will frighten away readers, says Dmetri(no, never, we're adventurous here--Sophie). I love it as an entree.

Crumbed Lamb Brains.

4 sets lamb brains
Lemon juice
Salt
Black pepper
Quarter cup plain flour
2 eggs, lightly beaten
Quarter cup breadcrumbs
Oil, for deep-frying
Lemon wedges, to serve

Soak the brains in salted cold water for 2 hours, changing the water every 30 minutes. Drain them, peel off the membrane with a knife and swirl the brains in tepid water to remove blood.
Place the brains in a saucepan, cover with cold water and add a little salt and lemon juice. Simmer for 15 minutes. Allow to cool in the liquid, then drain and pat dry on paper towels.
Cut the brains into bite-size pieces, trimming off any gristle. Coat with flour, dip in the egg and roll in the breadcrumbs. Deep-fry until golden brown and serve with wedges of lemon.