| 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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