Post by braided-rug on May 10, 2007 20:10:30 GMT 10
Today I was grocery shopping and comparing the price of meat. Most of our meat, like mince or hamburger is nearly $9 per kg. Some $14 or $16 per kg. I found one meat that was $4 per kg.
What was it?
Pickled tongue. Luckily for me, years ago we cooked it often, using the same recipe each time and it was a great occasion.
Yes, I did buy one. Here is the recipe.
Tongue with an Egg and Caper Sauce
1 pickled ox tongue weighing about 500g (1lb) or the equivalent in smaller tongues, already cooked
2 hard boiled eggs
2 tablespoons well drained capers
2 tablespoons finely chopped parsley
1 tablespoon Dijon or French mustard
1 teaspoon dry English-style mustard
4 tablespoons vegetable oil
2 tablespoons white wine vinegar (we used horseradish vinegar)
1 teaspoon sugar
2 teaspoon grated fresh horseradish or horseradish relish (see above)
2 tablespoons thick cream (we have a horseradish cream in the fridge, will use that this time or possibly wasabi)
salt and pepper
Mash the eggs well using a fork. Chop the capers finely and mix into the egg, adding the parsley and mustards. Gradually add the oil, then vinegar, sugar, horseradish and lastly cream. Taste, adding salt and pepper.
To serve, cut the tongue into thin slices, against the grain. Arrange on a plate with a little sauce on top, and serve the remaining sauce separately.
Serves 6.
I think we served it with chips or fries.
What was it?
Pickled tongue. Luckily for me, years ago we cooked it often, using the same recipe each time and it was a great occasion.
Yes, I did buy one. Here is the recipe.
Tongue with an Egg and Caper Sauce
1 pickled ox tongue weighing about 500g (1lb) or the equivalent in smaller tongues, already cooked
2 hard boiled eggs
2 tablespoons well drained capers
2 tablespoons finely chopped parsley
1 tablespoon Dijon or French mustard
1 teaspoon dry English-style mustard
4 tablespoons vegetable oil
2 tablespoons white wine vinegar (we used horseradish vinegar)
1 teaspoon sugar
2 teaspoon grated fresh horseradish or horseradish relish (see above)
2 tablespoons thick cream (we have a horseradish cream in the fridge, will use that this time or possibly wasabi)
salt and pepper
Mash the eggs well using a fork. Chop the capers finely and mix into the egg, adding the parsley and mustards. Gradually add the oil, then vinegar, sugar, horseradish and lastly cream. Taste, adding salt and pepper.
To serve, cut the tongue into thin slices, against the grain. Arrange on a plate with a little sauce on top, and serve the remaining sauce separately.
Serves 6.
I think we served it with chips or fries.