Warm ox tongue with pesto and tomato
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 950 | grams | Tongue; (950 to 1300) |
| 1 | Carrot; peeled and sliced | |
| 1 | medium | 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 | teaspoons | Black peppercorns |
| 100 | millilitres | Vinegar; (3 1/2 floz) |
| 5 | Cloves garlic; peeled | |
| 3 | 15 g packs fresh basil | |
| 1 | 15 g pack fresh mint | |
| 1 | 20 g pack fresh flat leaf parsley | |
| 250 | millilitres | Olive oil; (8 floz) |
| 1 | 100 gram pac pine kernels; lightly toasted | |
| 1 | 60 grams pac freshly grated parmesan | |
| 6 | Tomatoes; sliced into 1cm ( | |
| ; 1/2 inch) slices | ||
Directions
TO COOK THE TONGUE
FOR THE PESTO SAUCE
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 1cm ( ½ inch) 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.
Converted by MC_Buster.
NOTES : An alternative way to serve a traditional style meat with robust pesto and plump juicy tomatoes. Converted by MM_Buster v2.0l.