Recipes

Pig’s tongue with quince, endive and anchovy

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Ingredients

  • •
    8 braised and peeled, pickled pig’s tongues
  • •
    1 large quince, peeled, cored, halved and poached
  • •
    2 small yellow witlofs braised in orange juice and cut in half
  • •
    10 anchovy fillets dehydrated and ground into a powder

Method

  1. 1.
    Reduce three parts to one of the tongues braising liquor and the quince poaching liquor to a sticky and glossy consistency. Set aside.
  2. 2.
    Slice the tongues lengthwise on the meat slicer on number one.
  3. 3.
    Slice the quince halves across on the meat slicer on number one. Remove any remains of the core.
  4. 4.
    Pat dry the witlofs and lay them on the flat side onto a piece of silicone paper. Starting from the root end, overlap alternate slices of the tongue and quince, leaving the same space between them.
  5. 5.
    Preheat the oven at 180C.
  6. 6.
    Lay the layered witlof onto a tray and cover with aluminium foil tightly. Place in the oven for eight minutes or until hot. Remove the foil and brush with the glaze. Return to the oven for a minute and brush once more with the glaze making sure that the glaze isn’t too thick. Place on the plate and sprinkle with the anchovy powder.