Grilled Tongue With Beetroot & Sheep's Yoghurt Salad
Something unusual, something different, something people may never have had before. Sheep’s tongues - that is what I am excited about! Give them a try, they taste really good and go well with this simple salad.
Hands on time 20 minutes
Cooking time 1 ½ hours
6 cups (1.5 litres) chicken stock
½ head garlic, cut horizontally
1 tablespoon fresh thyme sprigs
1 tablespoon fresh rosemary leaves
1 fresh bay leaf, crushed
8 lambs tongues
2 tablespoons olive oil
For the salad:
16 cooked small beetroot
1 cup (250ml) sheep’s natural yoghurt
2 cups (80g) watercress sprigs
2 tablespoons extra virgin olive oil
Place chicken stock, garlic, thyme, rosemary and bay leaf into a medium saucepan and bring to the boil. Reduce heat, add tongues and simmer, covered, for 1 ½ hours. Remove tongues from liquid and peel off the skin. Thinly slice lengthways and place in a single layer on a tray or plate. Season with sea salt and black pepper and drizzle with oil. Heat chargrill or barbecue and cook the slices for 1-2 minutes each side or until they have grill lines and are heated through. Serve with salad.
For the salad. While tongues are cooking, make the salad. Spoon yoghurt onto a serving platter. Top with the cooked beetroot, sprinkle with watercress and drizzle with oil.
Treat sheep’s tongues as if they are beef tongues. I think you will love them.
Bay leaves have a strong flavour, so in this recipe I used only one.