LAMB TONGUE SALAD
Serves four
- 4 EMH lamb tongues
- 1 onion
- 1 medium carrot
- 1 celery stalk
- 2 small bay leaves
- 1 garlic bulb
- 1 tsp mustard seeds
- 5 tbsp apple cider vinegar
- 10 black peppercorns
- a few allspice berries
- salt
salad:
- rocket
- 1 large persimmon
- 1/2 pomegranate
- 4-5 tbsp cold-pressed olive oil
- 1.5 tbsp apple cider vinegar
- 1.5 tsp wholegrain mustard
Place the tongues in a pot and cover with cold water. Bring to the boil and skim off the foam. Then add the vegetables and spices, and simmer on low heat for 1.5 hours. Remove the tongues, cool under cold running water and peel. Return to the stock and let them cool completely, then remove from the stock and slice thinly. Measure the oil and vinegar into a small jar with a screw-top lid, add the mustard, season with salt. Close the lid and shake to combine.
Arrange rocket on a serving platter, then the sliced persimmon and tongue. Scatter with pomegranate seeds, drizzle with the dressing and serve.
