Skip to main content

FRICASEE OF LAMB’S TONGUES

FRICASEE OF LAMB’S TONGUES


900 g lamb’s tongues

salt and pepper

1 medium onion, skinned and sliced

1 medium carrot, peeled and sliced

1 bay leaf

6 black peppercorns

50 g butter or margarine

60 ml flour

60 ml double cream

45 ml chopped fresh parsley

20 ml lemon juice

bacon snippets and bread croutons, to garnish


  1. Rinse the tongues under cold water. Turn into a large bowl and cover with cold water, add 2.5 ml salt and leave to soak for 1 – 2 hours.

  2. Rinse and drain well. Place in a large saucepan with the onion and carrot, bay leaf and peppercorns and water to cover. Add a large pinch of salt, bring slowly to the boil and skim off any scum rising to the surface. Cover and simmer gently for about 2 hours, or until tender.

  3. Remove the tongues with a slotted spoon and place in a large bowl of cold water. Leave to go quite cold. Boil down the cooking liquid to strengthen the flavour, strain off and reserve 450ml.

  4. When the tongues are cold, ease a finger or thumb between the skin and flesh and gradually peel the skin off. Using a small pointed knife, gradually ease out the small bones and pieces of gristle lying at the base of the tongue.

  5. Place the tongues on a chopping board and, using a very sharp knife, slice diagonally into 1 cm slices, starting from the tip end.

  6. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved stock. Bring to the boil slowly and cook, stirring until the sauce thickens. Blend in the cream and season. Lower the heat and stir in the parsley.

  7. Stir in the tongue into the sauce, cover the pan and leave over a low heat for 10 – 15 minutes to warm through, stirring occasionally to prevent sticking. Just before serving, stir in the lemon juice and adjust seasoning. Garnish the dish with bacon snippets and small croutons.
    Note: to make bacon snippets, remove the rinds from six prime streaky bacon rashers and chop into small pieces. It is easier to use kitchen scissors for this operation. Fry in a heavy-based frying pan with no extra fat until crisp and golden. Drain on absorbent kitchen paper and keep hot until required.

    Serves 6


FRICASEE OF LAMB’S TONGUES

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more