Chriskitch: Big Flavours from a Small Kitchen by Honor Chris & Washburn Hutton Laura

Author:Honor, Chris & Washburn Hutton, Laura
Language: eng
Format: epub
Publisher: Octopus
Published: 2015-06-03T16:00:00+00:00

TO SERVE

2–3 red onions

1kg carrots, peeled and trimmed

salt and freshly ground black pepper

extra virgin olive oil

honey, for drizzling

a few sprigs of fresh thyme

Three days before you plan on serving, rinse the tongues under cold running water and pat dry. With a small sharp knife, trim away any gristly bits and give the tongues a good scrub.

Choose a non-reactive container large enough to hold the tongues, either glass or plastic. A large sturdy ziplock bag will also work. In the container, combine the tongue with the salt and peppercorns and mix well. It will be dry to start with, but don’t worry.

Every day, turn the tongues around in the mixture. On day three, remove the tongues, put them into a colander under cold running water and rinse well to remove all the salt. Pat dry with kitchen paper.

Put the tongues into a small casserole (just large enough to hold them comfortably) and add the braising ingredients. Bring to the boil over a medium heat, then lower the heat, cover and simmer gently for 2–3 hours. Keep an eye and make sure the pan does not dry out. Add a little water if necessary.

Meanwhile, preheat the oven to 180ºC/gas mark 4. Arrange the onions, whole and unpeeled, on a baking tray and roast until tender when pierced, 20–30 minutes.

While the onions are roasting, cook the carrots in boiling lightly salted water until just tender, about 15–20 minutes, then drain and set aside.

When the simmering time is up, remove the tongues from the liquid and cool slightly. While still warm, peel off the outer layer. Don’t wait until it’s fully cooled or this will be difficult.

To serve, slice the tongues thinly and serve in the sauce, accompanied with the onions and carrots. Drizzle over some oil and honey, season lightly and scatter over the thyme sprigs.

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