Tender lamb tongue

Name: Tender lamb tongue
Yield: serving
Cuisine: Boil
Ingredients: 8.00 lamb tongues; 6.00 black peppercorns; 2.00 bay leaves; salt and freshly ground black pepper pinch; 2.00 onions chopped; 2.00 water cold; 150.00 ml fresh chillies 573; 15.00 ml lemon juice; 50.00 ml vinegar raspberry; 1.00 orange zest only; 50.00 ml pecan nuts chopped; french mustard

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Lamb

By Food24 November 03 2009

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Ingredients (12)

8.00	lamb — tongues
6.00	black peppercorns
2.00	bay leaves
	salt and freshly ground black pepper — pinch
2.00	onions — chopped
2.00	water — cold

VINAIGRETTE

150.00 ml	fresh chillies — 573
15.00 ml	lemon juice
50.00 ml	vinegar — raspberry
1.00	orange — zest only
50.00 ml	pecan nuts — chopped
	french mustard

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Method:

1. Place tongues, peppercorns, bay leaves, salt, pepper, onions and cold water in a large saucepan.
2. Bring to the boil and simmer until the tongues are tender (approximately 20 minutes).
3. Remove from the stock and peel them whilst warm.
4. Slice them lengthways, and serve warm with the vinaigrette and salad.
5. Mix all the vinaigrette ingredients together and warm slightly before pouring over tongues.