Name: Warm Ox Tongue with Pesto And Tomato
Ingredients: 950 g Tongue; (950 to 1300); 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; (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 ml 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

The invitation system…encourages people to make a response that “settles things” and, through subsequent counseling, to never doubt that decision. Anyone who is involved in personal evangelism can share countless examples of persons who, though presently living in gross sin, will nonetheless tell the evangelist that they are fine because they “made a decision for Christ” a certain number of years ago. They have never had any change in their life; they have no interest in the church, the Bible, or even God. But they have made their “decision.” Can we not see how dangerous such a system is to the souls of men?

Jim Ehrhard

CATEGORY	CUISINE	TAG	YIELD
		Sainsbury13, Sainsbury’s	6	servings

INGREDIENTS

950	g	Tongue; (950 to 1300)
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; (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	ml	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

INSTRUCTIONS

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 ( 1/2 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.

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