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–+ servings

Glazed Pickled Tongue and Parsley Butter Bean Sauce

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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Servings

4 Servings

Ingredients

  • 1 Pickled tongue
  • 6 bay leaves
  • 1 Tbsp peppercorns
  • 1 onion
  • 1 carrot
  • 2 sticks celery
  • 1 Tbsp coarse salt
  • 1 heaped tsp mustard powder
  • 1/2 cup stock water tongue was boiled in
  • 1 Tbsp ginger syrup
  • 1 Tbsp apricot jam/jelly
  • 1 onion chopped
  • little oil for frying
  • 1 tsp crushed garlic
  • 1 bunch Italian parsley finely chopped
  • 1 x 410g 14 oz tin butter beans
  • 1 heaped Tbsp cornstarch
  • 1/2 cup non-dairy creamer
  • 1 cup water
  • salt

Instructions

  • Place all the ingredients into a pot and cover with water.  Boil, covered, for approximately 2 hours until the tongue is soft.
  • Retain 1/2 cup strained stock for the glaze and discard the rest of the liquid.
  • Remove the tongue from the pot and when cool, peel off the outside layer.
  • GLAZE
  • Preheat the oven to 200 - 220 Dec C 30 minutes before serving.
  • Combine all the glaze ingredients, mix well and ocover the entire tongue with the glaze.  Place the tongue on a large piece of aluminium foil.  Bring the foil up on the sides to join the middle so that it lies loosely around the tongue, ballooning it.
  • Place it in an ovenproof dish and bake for about 15 minutes.
  • Open the foil parcel (be careful of the hot steam!), baste the tongue well with its own juices and continue to bake, uncovered, for another 5 - 10 minutes.
  • Serve immediately with the parsley butter bean sauce.  The sauce can be made a day ahead and reheated on the stove or in the microwave.
  • PARSLEY BUTTER BEAN SAUCE
  • Fry the onion in a little oil until limp.  Keep stirring as you add the garlic and parsley.  Remove from the heat and set aside.
  • Drain the butter beans and reserve the liquid.
  • In a bowl, combine the cornflour, butter bean liquid, creamer and water, and mix well.  Pour the mixture over the onion and mix well.
  • Return this mixture to the heat and stir until it thickens, then add the beans and continue stirring until the bean mixture starts to bubble.
  • Remove from the heart, add salt to taste and reheat before serving.
  • Serves 4 -5