black peppercorns Archives

Cooking with

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

8 hours

Beetroot recipes

Pickled salmon trout with baby potatoes and hot beetroot salad

20 minutes

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Cooking with

Rabbit and port-poached pear salad with balsamic dressing

50 minutes

Braai recipes

Braaied snoek with moskonfyt and olive crush

20 minutes

Curry recipes

Boerewors tartare

10 minutes

Poached tongue in a mustard cream with root vegetables

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 ½ hours

Ingredients

500 g beef tongue
2 bay leaves
1 t black peppercorns
4 cups vegetable stock
1 onion, diced
2 cloves garlic, chopped
2 T olive oil
1 cup cream
2 T Dijon mustard
1 T horseradish, grated
sea salt and freshly ground black pepper

For the root vegetables

3 cups good-quality chicken stock
200 g baby carrots, peeled and halved lengthways
200 g baby turnips, peeled and halved lengthways
4 baby fennel bulbs, peeled and halved lengthways
sea salt and freshly ground black pepper

Method

Place the tongue, lemon halves, bay leaves and peppercorns into a large saucepan. Pour over the vegetable stock and fill with water to submerge the tongue. Poach for 1 hour, or until the tongue is cooked through – top up the water during cooking if necessary.
Remove the tongue from the poaching liquid and peel away the skin. In a large pan over a medium to low heat, gently fry the onion and garlic in the olive oil until starting to brown. Add the cream and remove from the heat. Stir in the mustard and horseradish and season to taste.
Thinly slice the cooked tongue and toss with the warm mustard sauce.

To prepare the root vegetables: In a saucepan over a medium heat, bring the chicken stock to a simmer and gently cook the vegetables until tender-crisp. Drain, then season to taste. To serve: Divide the vegetables between four bowls and serve topped with the tongue and mustard sauce.
Cook’s note: Don’t return the sauce to the heat once you have added the mustard as it will take on a bitter taste if cooked.
No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme.

TASTE’s take:
No longer frowned upon as an inferior meal option, affordable cuts of meat – from liver and kidneys to silverside and oxtail – are back on the menu and ready to reign supreme. Here’s a host of ideas with meats that cut back on cost but not on flavour.

Cornflake marshmallow treats

Fried cauliflower

Loaded hummus with crunchy chickpeas

Beef carpaccio with nectarine salad

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

Hogget shanks

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Pickled salmon trout with baby potatoes and hot beetroot salad

Fried chicken with spices and harissa mayonnaise

Rabbit and port-poached pear salad with balsamic dressing

Braaied snoek with moskonfyt and olive crush

Berbere paste

Boerewors tartare

Slowcooked silverside sandwiches with creamy celeriac remoulade

Poached tongue in a mustard cream with root vegetables

Poached tongue in a mustard cream with root vegetables

Ingredients

Method