Ingredients

Method

For the labneh
• 1 L Woolworths double cream plain yoghurt
For the corned beef tongue
• 1 Woolworths beef corned tongue, about 1.2–1.5 kg
• 1 Woolworths brown onion, peeled and quartered
• 3 Woolworths fresh bay leaves
• 5 Woolworths allspice berries
• 3 Woolworths cloves
• 1 Woolworths bouquet garni
• 4 cups Woolworths fresh free-range liquid beef stock, fresh liquid vegetable stock or water
For the marmalade
• 4–5 Woolworths blood oranges, enough to yield about 2 cups juice, plus the peels
• 1 Woolworths LemonGold® seedless lemon, juiced
• 3 cup Woolworths white sugar
• ½ cup water
• 1 x 8 pack Woolworths all-butter croissants
For the falooda granola pots
• 1 x 300 ml Woolworths falooda rose-flavoured Ayrshire full-cream milk
• 1 x 350 g Woolworths freshly frozen blackberries
• 150 g Woolworths Ayrshire double cream burfee-flavoured yoghurt
• 1 cup Woolworths baked chocolate granola
• 4 T butter
• 2 x 6 pack Woolworths plain flapjacks
• 4 T Woolworths lemon curd
• 160 g Woolworths fresh raspberries
• Woolworths maple syrup, to serve

Method

Ingredients

1. Place the Woolworths Double Cream Plain Yoghurt in a lined or cheesecloth and secure with a piece of string. Suspend above a small bowl overnight. Discard the whey the next morning.

2. Place the corned beef tongue, along with all the other ingredients, in a pressure cooker, adding more liquid, if necessary, to ensure the tongue is covered. Cook for about 90 minutes.

3. Remove from the hot liquid and leave to cool for 5 minutes. While still warm, remove the skin and discard along with the cooking liquid.

4. Make the marmalade: place the blood orange and lemon juice and peels in a small pot and dissolve the sugar over low heat. Add the water and bring to a boil until it reaches about 220°C on a sugar thermometer. Alternatively, drop a teaspoon’s worth onto a plate; the little puddle should set and then wrinkle when pushed with your finger.

5. Heat the croissants in a preheated oven of 200°C for 5 minutes. Thinly shave the tongue and layer the labneh, tongue and marmalade in the toasted, hot croissants.

6. Blend the rose falooda, frozen blackberries – reserving ¼ cup for garnish – and yoghurt together. Pour into cups or short glasses and sprinkle the chocolate granola on top and serve with reserved frozen berries.

7. Melt the butter in a large pan. Warm the flapjacks on each side for about 2 minutes. Stack onto a plate and top with lemon curd and raspberries. Serve immediately with lashings of maple syrup