Boiled tongue has great taste and delicate texture and is great on its own. But even this exquisite delicacy can be improved, made part of a more interesting dish, in which the main ingredient will sparkle in a new way. Cook the tongue in a creamy garlic sauce, grind into a pate, put in julienne, or cut into a warm salad.
Boiled tongue in creamy garlic sauce
Ingredients:
- 2-3 boiled pork tongues;
- 200 ml of 20% cream;
- 4 cloves of garlic;
- 1/3 tsp each ground black pepper and nutmeg;
- 1/2 tsp salt;
- vegetable oil.
Peel the garlic cloves, cut them into thin slices with a sharp knife and fry until transparent in vegetable oil over medium heat. Stir the vegetable constantly to prevent it from burning. Pour in the cream, add salt and spices and cook the sauce for 10 minutes until thickened. Place the tongue slices on a platter and top with the creamy garlic gravy, or serve separately.
Delicate tongue paste
Ingredients:
- 1 medium boiled beef tongue;
- 2 chicken eggs;
- 30 g of dill;
- 70 g of butter;
- 1/3 tsp ground black pepper;
- salt.
Remove the butter beforehand to soften. Hard boil the eggs and peel them off. Cut the boiled tongue into random pieces. Chop the dill finely. Transfer all prepared foods to a blender bowl, beat until smooth, pepper and salt to taste.
Boiled tongue julienne
Ingredients:
- 2 pork tongues;
- 400 g of champignons;
- 1 onion;
- 200 g of hard cheese;
- 80 g of butter;
- 70 g flour;
- 250 ml of milk;
- salt.
Cut your tongue into cubes. Chop the onion and fry it in half a serving of butter, add the mushroom slices and cook for 7-10 minutes. Salt the mushroom stir-fry to taste. Grate the cheese on a coarse grater. Melt the remaining butter in a frying pan or saucepan, stir in the flour, add milk in a thin stream and simmer the sauce for 3-5 minutes.
Divide tongue and mushrooms into ovenproof tins, top with thick creamy gravy and sprinkle with grated cheese. Preheat oven to 180oC and bake the julienne for 15-20 minutes.
Warm tongue salad
Ingredients:
- small beef tongue (350 g);
- 1 eggplant;
- 2 red bell peppers;
- 300 g of champignons;
- 4 feathers of green onions;
- 1 onion;
- 3 green lettuce leaves;
- salt;
- vegetable oil;
- 70 ml of soy sauce;
- 20 ml of wine vinegar;
- 1 tsp each sugar and dry mustard.
Cut the eggplant in half circles and soak them in cold water for 10 minutes. Transfer them to a paper towel, pat dry and fry in vegetable oil. Cook champignons with onions in the same dish. Peel the seeds from the peppers, chop the pulp into strips and place with the mushrooms along with the eggplant and tongue strips. Simmer for another 5 minutes, then place in a salad bowl lined with lettuce leaves, season with a mixture of vinegar, soy sauce, sugar and mustard and sprinkle with green onion rings.
