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1.
Pat the tongues dry, add to pressure cooker with 2L of white chicken stock and garlic, roughly chopped. Cook on high pressure for 25 minutes. Release pressure and remove tongues from liquid. Reduce 200ml of the cooking liquid by half and reserve. Peel tongues once cool enough to handle.
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2.
For the beetroots, clean, trim and quarter the beetroots, reserving the leaves. Cook in 1L of white chicken stock under tender.
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3.
Using the reserved cooking liquid from the tongues, glaze the beets and add Kunzea and reserved beet leaves.
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4.
To make the Kunzea gastrique*, make a dry caramel by heating a heavy based pot, adding sugar in increments until it has all melted and a caramel has formed. Heat vinegar and add to caramel. Bubble until vinegar incorporates into the caramel.
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5.
Cut tongues into steaks by slicing in half lengthways. Pan fry tongues in a hot pan with butter to colour. Glaze with Kunzea gastrique.
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6.
Make mustard sour cream by combining sour cream, mustard and chives.
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7.
To plate, place two pieces of the glazed tongue to the left of a large bowl. Sit the beetroots with the beet leaves and Kunzea to the right of the tongue. Place a rocher of mustard cream on top of the beetroots. Finish with olive oil.
