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Ингредиенты
- 1Â 1/2 kg pickled ox tongue
- 50 gm streaky bacon cut into strips
- 6 x anchovy fillets soaked liquid removed and cut into strips
- 4 Tbsp. extra virgin olive oil
- 25 gm butter
- 1 x carrot diced
- 1 clv garlic crushed
- 1 x salt pepper
- 1 Tbsp. minced parsley
- 1 tsp dry basil
- 300 ml dry white wine
- 150 ml water
- 1 x pickled gherkin diced
- 20 gm capers roughly minced
- 1 Tbsp. corn flour
- 150 ml soured cream
- 2 x tomatoes quartered
- 6 sprg parsley
Инструкции
- Soak the ox tongue in water for 1 hour.
- Drain.
- Cook in boiling water for 1 hour.
- Drain remove the skin and gristle.
- Make incisions in the tongue and insert the strips of bacon and anchovy.
- Heat the oil and butter in a pan add in the carrot garlic crushed with salt parsley and basil and fry for 5 min stirring.
- Put the tongue in the pan and brown on all sides for 5 min.
- Pour in the wine and water add in seasoning cover and stew for 2 hrs.
- Remove the tongue from the pan and keep warm on a dish.
- Sieve the remaining contents of the pan and return to the pan.
- Add in the gherkin and capers.
- Mix the cornflour with a little water and add in to the sauce.
- Bring to the boil remove from the heat and stir in the soured cream.
- Don't reboil the sauce.
- Cut the tongue into slices 1cm thick and arrange on a dish.
- Pour some of the sauce over and serve the rest separately.
- Garnish with tomato quarters and sprigs of parsley.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 137 | 65% |
| Total Fat 15.48g | 19% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 172mg | 7% |
| Potassium 277mg | 8% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.73g | 2% |
| Protein 1.86g | 3% |
