Warm Ox Tongue With Pesto And Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury13 | 6 | Servings | ||
INGREDIENTS
| 950 | g | Tongue, 950 to 1300 |
| 1 | Carrot, peeled and sliced | |
| 1 | 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 | t | Black peppercorns |
| 100 | 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 | 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
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.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1706
Calories From Fat: 1179
Total Fat: 132.4g
Cholesterol: 596.3mg
Sodium: 3823.9mg
Potassium: 711.5mg
Carbohydrates: 20g
Fiber: 2.6g
Sugar: 5.3g
Protein: 111.7g