Name: Lamb tongue with mustard and ciabatta crumb
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 6-8 lamb tongue; 2 onions quartered; 2 cloves; 2 bay leaves; 125 ml condensed milk; 60 ml vinegar white wine; 15 ml mustard powder strong; 5 ml flour; 60 ml plain yoghurt double cream; 2 ciabatta rolls broken into small pieces; 60 ml butter melted; fresh thyme

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Ingredients (12)

6-8	lamb tongue
2	onions — quartered
2	cloves
2	bay leaves
125 ml	condensed milk
60 ml	vinegar — white wine
15 ml	mustard powder — strong
5 ml	flour
60 ml	plain yoghurt — double cream
2	ciabatta rolls — broken into small pieces
60 ml	butter — melted
	fresh thyme

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Method:

Keep 6-8 ramekins handy.

1. Put the tongues in a pressure cooker with the onions,
cloves and bay leaves. Cover with water. Cook under pressure for 30-45 minutes
or until the tongues are tender and done. Remove from the pot and allow to
cool.

2. You can leave the skin on but cut away any sinew or
cartilage. Slice the tongues thickly and layer in the ramekins.

Mustard

3. Beat all the ingredients together and pour over the
tongues.

To finish

4. Heat the oven to 200°C. Sprinkle the ciabatta pieces over
the tongues and drizzle the butter over. Finish with the thyme and roast for
10-15 minutes or until the bread is golden 4 brown and crispy.