Text 29365, 100 rader
Skriven 2012-09-08 19:31:00 av JIM WELLER (1:123/140)
Ärende: tongue 1
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Ox Tongue with Pesto and Tomato
 Categories: British, Offal, Grill, Herbs
      Yield: 6 Servings
 
           THE TONGUE:
    950 g  Tongue
      1    Carrot; peeled and sliced
      1 md Onion; cut into quarters
           -with the skin on
      1    Bulb garlic; cut in half
      6    Fresh bay leaves
     12    Fresh sage leaves
      1    Sprigs fresh rosemary
      2 ts Black peppercorns
    100 ml Vinegar
           FOR THE PESTO SAUCE:
      5    Cloves garlic; peeled
     45 g  Fresh basil
     15 g  Fresh mint
     20 g  Fresh flat leaf parsley
    250 ml Olive oil
    100 g  Pine kernels; lightly toast
     60 g  Freshly grated Parmesan
      6    Tomatoes; sliced
 
  Place the tongue in a large bowl, pour over enough cold water to
  cover and leave to soak for 2-3 hours. Drain, then place in a
  large pan with all the ingredients and enough cold water to cover.
  Bring slowly to the boil, skimming the surface as necessary.
  Reduce the heat, cover and simmer for 1 hour per 500g (1lb). Once
  cooked, remove from the saucepan and leave to cool, discarding the
  cooking liquid. Peel the tongue, hold in one hand and with a sharp
  knife make a small incision at one end. Peel away the skin and
  discard. Trim off any bits of fat and sinew.
  
  Preheat a grill to a moderate heat. Make the pesto sauce by
  putting the garlic, herbs, olive oil and pine kernels into a food
  processor, puree to a coarse paste. Turn into a bowl and stir in
  the parmesan. Put to one side. Cut the tongue into 1 cm pieces and
  grill until it starts to colour, turn over and repeat process.
  
  Serve the tongue on tomato slices and top with spoonfuls of pesto.

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alsatian Sweet and Sour Tongue with Gingersnap Sauce
 Categories: French, Beef, Veal, Offal, Sauces
      Yield: 8 Servings
 
      4 lb Pickled beef tongue or
      2 sm Veal tongues
      6    Bay leaves
      3 ts Whole peppercorns
      1 ts Whole cloves
      1    Onion, peeled and sliced
           S&P
    1/2 ts Mace
    1/2 ts Ground cloves
    1/2 ts Allspice
  1 1/2 c  Water
     10    Gingersnaps
      3 tb Cider vinegar
    1/2 c  Raisins
    1/4 c  Blanched silvered almonds
      5    Thin lemon slices
           Parsley for garnish
 
  Place the tongue in a pot of cold water to cover.  Add the bay
  leaves, peppercorns, cloves, and onion.  Bring to a boil and then
  cover. Simmer slowly until tender, allowing about 20 minutes per
  pound. Remove the tongue(s) from the pot, skin, and trim off any
  fat.
  
  To make the sauce add salt, pepper, mace, ground cloves, and
  allspice to the water.  Crumble up the gingersnaps and place in
  the water with the vinegar, and heat.  The sauce will thicken as
  it heats. Add the raisins, almonds, and lemon slices.  If the
  sauce stands or is kept for another meal, it will thicken. Thin
  with water to desired consistency.  Adjust seasonings and serve
  the sauce with the boiled hot tongue sprinkled with the parsley.

  From: Stewburner

MMMMM
 

Cheers

YK Jim


... I saw it in a cartoon, but I'm pretty sure I can do it

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