15 Dec Beef tongue with mustard sauce and served with coleslaw, beetroot and strawberry salad, curried potato salad and basaar pudding
Posted at 11:05h
in Beef, Dessert, Fruit, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Sauvignon Blanc, Side dishes & Salads, Vegetables, White Wine
Ingredients
Beef tongue
- 1 large beef tongue, pickled
- 2 Onions, cut into quarters
- 1 garlic head, cut in half
- 4 Bay leaves
- 10 black peppercorns
- 4 All spice berries
- 500 ml Prepared beef or chicken stock
Basaar pudding
- 1 tin evaporated milk, chilled
- 1 packet Trotters orange flavoured jelly powder
- 1 cup Boiling water
- 1 tin Rhodes fruit cocktail
Custard shortbread biscuits
- 250 grams Butter, softened
- 125 grams icing sugar
- 250 grams SASKO cake flour
- 125 grams Hinds custard powder
- 5 ml Vanilla essence
- 5 ml salt
Instructions
Beef tongue
- Place all the ingredients in a pressure cooker or large pot and fill with water.
- Cook the tongue until tender. Cool slightly and remove the membrane/tongue skin.
- Cool completely and slice into thin slices and serve with the mustard sauce and salads.
- Mustard sauce - Place 1 tin of condensed milk, 30ml Dijon mustard, 10ml yellow and black mustard seeds, 125ml white wine vinegar and 10ml Hinds white pepper into a blender and blend until smooth. Serve with the sliced tongue.
- Coleslaw - Shred half a green cabbage and add 2 grated carrots. Add 1 tin Rhodes peach slices and enough mayo to combine. Serve inside prepared Magpie roti’s.
- Beetroot salad - Mix 1 jar of Rhodes grated and pickled beetroot with 500g sliced strawberries. Add 100ml crème fraiche and 100ml Rhodes berries and cherries jam. Mix and keep in the fridge until you are ready to fill your roti’s.
- Curried potato salad - Boil 6 large potatoes, peel and cut into cubes. Cool them down and add enough mayo to combine and 30ml Packo curried pickled chillies and 20ml Hinds chip seasoning. Season to taste and place in the fridge.
Basaar pudding
- Whip the ideal milk until thick and frothy.
- Whip the jelly mix until thick and frothy.
- Fold the Ideal milk into the jelly and add the fruit cocktail.
- Place in a bowl in the fridge for 4 hours or overnight.
Custard shortbread biscuits
- Cream the butter, icing sugar, vanilla and salt together until light and fluffy.
- Add the flour and custard powder and mix until combined.
- Roll out the dough on a floured surface about 1/2cm thick and press out any shapes of your choice.
- Bake in a 160-degree oven for 20 minutes.
- Dunk the biscuits in some castor sugar once they come out of the oven and cool down.