Ingredients
| 8 | Veal tongues (Main) |
| 3 | Pig trotters |
| 2 | Carrots, roughly chopped |
| 2 | Celery stalks, roughly chopped |
| 1 | Leek, roughly chopped |
| 1 | Chilli, roughly chopped |
| 5 cloves | Garlic, roughly chopped |
| 1 handful | Parsley stalks, roughly chopped |
| 1 Tbsp | Peppercorns |
| 3 | Bay leaves |
Directions
- Wash veal tongues and pigs' trotters. Add to a stockpot with carrots, celery stalks, leek, chilli, garlic and parsley. Add peppercorns and bay leaves, fill pot with water and bring to the boil. Lower heat to a gentle simmer and cook 2-3 hours until tongues are knife tender. Turn off the heat and leave to cool. Remove tongues, strain stock and set aside for later use.
- Peel the warm tongues (removing any unsightly bits and pieces), season with salt and pepper, then jigsaw them together into a large (or multiple small) container. Add a little of the stock, top with another container and press. (To press cooked tongues into a loaf shape, use 2 containers that fit snugly into each other, then rubber band them together or add a weight to hold them down.) Refrigerate until set.
- Slice pieces of tongue and serve as canapes with pickles and relish, in fresh or toasted sandwiches, or cut into batons, then crumb and fry them as tongue chips like they do at Cazador restaurant in Auckland.
Make a change
For tongue terrine, cut the peeled tongues into 1 cm dice. Add to a bowl with 2 finely diced pickled jalapeños, 1 Tbsp minced capers, 2 Tbsp dijon mustard, the zest and juice of a lemon and a handful of fresh chopped tarragon and parsley.