Lambs Tongues with Sweet and Sour Sauce Recipe
Ingredients
| Tongues | 6 | |
| Salt | 1 To taste | |
| Stock | 600 Milliliter | |
| Bouquet garni | 1 | |
| Bay leaf | 1 | |
| Back peppercorns - few | ||
| Butter | 25 Gram (Sweet and Sour Sauce:) | |
| Onions | 2 (Sweet and Sour Sauce:) | |
| Flour | 2 Tablespoon (Sweet and Sour Sauce:) | |
| Vinegar | 3 Tablespoon (Sweet and Sour Sauce:) | |
| Honey | 3 Tablespoon (Sweet and Sour Sauce:) | |
| Ground black pepper | 1 To taste (Sweet and Sour Sauce:) | |
| Seedless raisins | 25 Gram (Sweet and Sour Sauce:) | |
Directions
GETTING READY
1) In a large bowl, place the tongues, cover with cold salted water and allow to soak for 1 hour.
MAKING
2) Drain and rinse the tongues thoroughly under cold running water.
3) In a pan, place the tongues, cover with the hot stock, then add bouquet garni, bay leaf and peppercorns.
4) Bring to a boil, then simmer for 1 to 1 1/2 hours.
5) Strain and reserve 600 ml/ 1 pint/2 1/2 cups of the cooking liquid.
6) Immediately remove and discard the skin and cartilage from the tongues, then cut the flesh into thin strips and allow to cool.
FINALIZING
7) In a pan, saute the onions in butter, until softened.
8) Stir in the flour, stir continuously and cook for 2 minutes.
9) Stir in the reserved cooking liquid, stir continuously and bring to a boil, then simmer until the sauce is thickened.
10) Stir in the vinegar, honey, salt and pepper to taste.
11) If you wish to freeze the recipe do it at this stage. Transfer the cooled tongues to a freezer friendly container, pour over the sauce, seal, label and freeze.
SERVING
12) Stir in the raisins and serve the Lambs Tongues with Sweet and Sour Sauce immediately on a serving platter.
13) If using the frozen dish, thaw at room temperature for 4 hours and reheat while stirring occasionally. Serve hot or as indicated in step 12.
1) In a large bowl, place the tongues, cover with cold salted water and allow to soak for 1 hour.
MAKING
2) Drain and rinse the tongues thoroughly under cold running water.
3) In a pan, place the tongues, cover with the hot stock, then add bouquet garni, bay leaf and peppercorns.
4) Bring to a boil, then simmer for 1 to 1 1/2 hours.
5) Strain and reserve 600 ml/ 1 pint/2 1/2 cups of the cooking liquid.
6) Immediately remove and discard the skin and cartilage from the tongues, then cut the flesh into thin strips and allow to cool.
FINALIZING
7) In a pan, saute the onions in butter, until softened.
8) Stir in the flour, stir continuously and cook for 2 minutes.
9) Stir in the reserved cooking liquid, stir continuously and bring to a boil, then simmer until the sauce is thickened.
10) Stir in the vinegar, honey, salt and pepper to taste.
11) If you wish to freeze the recipe do it at this stage. Transfer the cooled tongues to a freezer friendly container, pour over the sauce, seal, label and freeze.
SERVING
12) Stir in the raisins and serve the Lambs Tongues with Sweet and Sour Sauce immediately on a serving platter.
13) If using the frozen dish, thaw at room temperature for 4 hours and reheat while stirring occasionally. Serve hot or as indicated in step 12.
Chef
