Recipe Inspiration

Ingredients...

1 whole ox tongue

200ml Essential Cuisine Signature Beef Jus

200ml Essential Cuisine Signature Reduced Chicken Stock

1ltr water

250ml Essential Cuisine Signature Hollandaise Sauce

200g chopped gherkins

50g egg white

1 bunch parsley, chopped

5g Essential Cuisine Veal Glace

Method...

1. Rinse the tongue under running water for 1 hour. Braise in the Essential Cuisine Signature Beef Jus, Reduced Chicken Stock and the water. To check if it is cooked, squeeze the thin end of the tongue with 2 fingers. If you can feel the fingers touching, it is ready. Remove from the liquid and leave to cool.
   
   
2. When cold, peel the skin away and remove all fibres and nonmeat parts. Wrap in clingfilm and store in the fridge until needed
   
   
3. In a flat nonstick pan, pour the egg white and set over a low heat. Cook gently until all white. Remove from the pan and chop into julienne.
   
   
4. Mix the Essential Cuisine Signature Hollandaise Sauce with the gherkins, egg white, parsley and Essential Cuisine Veal Glace. Season to taste
   
   
5. Slice the tongue to the required thickness. Spoon a circle of the sauce onto the plate. Arrange the sliced tongue on top. Garnish with microcress salad leaves