Lamb's tongue with pickled walnuts and devilled sauce
Ingredients
Pickled walnuts
- 100g of walnut halves
- 100g of white wine vinegar
- 50g of water
- 5g of fine sea salt
- 35g of caster sugar
Lamb tongue
- 4 lamb's tongues
- 100g of table salt , dissolved in 1L of water to create a 10% brine
Walnut ketchup
- 1 jar of pickled walnuts
- 140g of pickle juice, from the pickled walnuts (part 1)
- 200g of beef stock
- 50g of reduced beef stock
- 3.75g of fine sea salt
- 5g of MSG (monosodium glutamate) powder
- 7g of gellan gum type F
- 87g of pickle juice, from the pickled walnuts (part 2)
- 50g of pickled walnuts , (homemade) chopped
- 175g of mirin, mixed with 75g tamari, reduced to 125ml total
Devilled Sauce
- 10g of wholegrain mustard
- 7g of horseradish sauce
- 4.5g of sriracha
- 3g of Worcestershire sauce
- 3g of garlic pulp
- 67.5g of reduced beef stock
- 22g of double cream
- 15g of fresh parsley , leaves chopped, or chopped chervil
Equipment
- Thermomix
- Blender
- Muslin cloth
Method
To make the pickled walnuts, mix the salt, sugar and vinegar together place on the heat and dissolve.Add the water to the vinegar mix and then the walnuts. Cool down and store for 24 hours to fully pickle. They can be kept in the pickling liquid until used
- 100g of walnut halves
- 100g of white wine vinegar
- 50g of water
- 5g of fine sea salt
- 35g of caster sugar
Set your oven to 90ºC/gas mark 1/4. Take your lamb tongues and wash well in cold running water. Place your tongues into a tray ensuring they are not too cramped. Pour the brine over the tongues to cover, place a lid on the container and place into an oven and cook for 8 hours
- 4 lamb's tongues
- 100g of table salt , dissolved in 1L of water to create a 10% brine
For the walnut ketchup, blitz the jar of pickled walnuts, 140g walnut pickle liquor and beef stock until smooth then pass through a fine sieve
- pickled walnuts , (see above)
- 140g of pickle juice, from the pickled walnuts (part 1)
- 200g of beef stock
Weigh out 600g of this mixture, then add the reduced beef stock, salt and msg. Place in a pan and bring to 90ºC (or use a thermomix). Add the gellan and blitz using a hand blender for 2 minutes. Pour the mixture into a container over ice to chill immediately
- 50g of reduced beef stock
- 3.75g of fine sea salt
- 5g of MSG (monosodium glutamate) powder
- 7g of gellan gum type F
Once set, return to a blender and blitz with the rest of the pickling liquor and the mirin/tamari reduction until smooth and a good consistency. Pass through a sieve and fold in the chopped pickled walnuts
- 87g of pickle juice, from the pickled walnuts (part 2)
- 175g of mirin, mixed with 75g tamari, reduced to 125ml total
- 50g of pickled walnuts , (homemade) chopped
To make the devilled sauce, mix the mustard, horseradish, sriracha, worcestershire sauce and garlic pulp together then set aside. Place the double cream in a pan and bring to the boil, add the beef stock and reduce for 5 minutes. Then mix both together, taste and adjust seasoning accordingly. Finish with the chopped herbs
- 10g of wholegrain mustard
- 7g of horseradish sauce
- 4.5g of sriracha
- 3g of Worcestershire sauce
- 3g of garlic pulp
- 67.5g of reduced beef stock
- 22g of double cream
- 15g of fresh parsley , leaves chopped, or chopped chervil
Once the tongues are cooked through, peel whilst still warm. Strain the brine, then pour back over the peeled tongues. They can be stored in the fridge submerged in the brine
To serve, halve the tongues lengthways and place under the grill until heated through
Plate up with a quenelle of the walnut ketchup and spoon over plenty of the warmed devilled sauce
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Lamb's tongue with pickled walnuts and devilled sauce
