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Twice Cooked Tongue with Spiced Sweet Potato Puree and Spicy Capsicum Salsa
Recipe by Alice Zaslavsky
- Steps
- Ingredients
Steps
- Bring a saucepan of water to the boil, reduce to a simmer, add the star anise, coriander seeds, peppercorns and tongue. Simmer for 3 hours, until skin is easy to peel off and tongue is tender. Drain then blanch in iced water. Peel and discard the skin. Slice into thin medallions. Heat oil in a frying pan over medium-high heat and cook for 1-2 minutes each side.
- For sweet potato puree, heat clarified butter in a saucepan over medium heat, add sweet potato and cook, stirring, for 15 minutes or until soft, add the cinnamon, nutmeg, cumin and coriander. Season with salt and pepper.
- For the salsa, place the spices in a thermomix or chopper attachment of a stick blender and blend until fine. Add capsicum, tomatoes, coriander, garlic and chilli in a bowl, and blend until smooth. Season with salt and pepper.
- To serve, spoon a little of the sweet potato puree onto a plate, nestle a cos leaf on sweet potato puree, top with a tongue slice, and finish with salsa.
Notes
Serves: 8 as an entree Preparation: 15 minutes Cooking: 3 hours 40 minute
