Pages

Friday, October 14, 2016

Mikey Newlands’ Honey Mustard Glazed Pork Tongue

Ingredients

  • 4x 100% NZ __pork tongues, brined
  • 100g carrot, peeled and finely chopped
  • 100g onion, peeled and finely chopped
  • 100g celery, peeled and finely chopped
  • 1x bay leaf
  • 5g black peppercorns
  • 10g thyme
  • 2x clove
  • 400ml water or chicken stock
  • 100g strong Dijon mustard
  • 50g white wine vinegar
  • 50g honey
  • 100g grapeseed oil
  • 5g sea salt
  • 1g black pepper, freshly milled
  • Sliced chives and parsley 

Method

Step 1

  • Place the carrot, celery, onion, bay, thyme, clove and black peppercorns in a pot with the water or stock and bring to the simmer for 5 minutes.
  • Add the tongues and cook gently at the simmer for 2 hours or until tender, you will know when it is cooked because you will easily be able to peel it with your fingers

Step 2

  • Peel the outside membrane away, trim any scrappy bits towards the bottom of the tongue
  • Return the tongues to the stock and allow to cool.
  • In a small bowl mix the mustard, honey, vinegar, salt and pepper until uniform. Slowly whisk in the oil, taste and adjust with a little more of whatever you like.
  • Once the tongues are cool, remove the tongues from the liquor and slice in half.
  • Bring a char grill or sauté pan to a high heat.

Step 3

  • Grill the tongue on both sides until nicely caramelised, remove to a plate.
  • Garnish the tongues drizzled with the honey mustard vinaigrette and garnished with parsley and chives.

No comments :

Post a Comment