1.2 kg tongue
1 onion, peeled and quartered
1 carrot, peeled and thickly sliced
10 black peppercorns
4 bay leaves
Pâté
2 Tbsp (30 ml) butter
1 large onion,
peeled and chopped
2 cloves garlic, peeled and crushed
125 g brown mushrooms, coarsely chopped
2 Tbsp (30 ml) medium-cream sherry
2 x 175 g tubs plain yoghurt or 250 g cottage cheese
salt and freshly ground black
pepper to taste
1 Tbsp (15 ml) chopped fresh mixed herbs or 1 tsp (5 ml) dried
- Place the tongue, onion, carrot, peppercorns and bay leaves in a large, deep, heavy-based saucepan. Cover with water and bring to the boil. Reduce heat and simmer for 2 ˝ - 3 hours until soft. Leave the tongue in the water to cool, then remove the skin completely. Cut into thick slices
- To make the Pâté, heat the butter in a heavy-based frying pan, then sauté the onion and garlic until soft. Add the mushrooms and fry lightly. Remove from heat and combine with the tongue and remaining ingredients in a food processor. Process until smooth. Chill and serve with crisps or crackers.
Makes 650 g
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