13 Oct Festive Cassata | Pickled Ox Tongue with Onions in Sweet Mustard Sauce

Posted at 23:32h in Courses, Recipes by

Festive Cassata | Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Festive Cassata | Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Print Recipe
Servings Prep Time
8 people 3 hours
Servings Prep Time
8 people 3 hours
Festive Cassata | Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Festive Cassata | Pickled Ox Tongue with Onions in Sweet Mustard Sauce
Print Recipe
Servings Prep Time
8 people 3 hours
Servings Prep Time
8 people 3 hours
Ingredients
Festive Cassata
  • 2 Liter Liter Vanilla Ice Cream
  • 1 Cup Fruit Cake in 1cm cubes
  • ½ Cup Toasted Pistachios or crushed almonds
  • 15 ml Candied Ginger chopped
  • 1 Cup Whole Glazed Cherries Red or Green or both
  • 1 Box Sugar Cones
Pickled Ox Tongue with Onions in Sweet Mustard Sauce
  • 1 Pickled Ox Tongue
  • 1 onion
  • 4 cloves of garlic crushed
  • 4 Star Anise Seeds
  • 7 Whole cloves
  • Sauce:
  • 15 - 20 Pickle Onions
  • 2 large eggs
  • 2 tbls Granulated sugar.
  • 1/2 tsp. salt
  • 2 tbls. brown vinegar
  • 1 tbls whole grain mustard
  • 2 Tbls. water
Instructions
Festive Cassata
  1. Remove the vanilla ice cream from the freezer in advance and allow it to soften slightly.
  2. . Toast the nuts and allow to cool completely.
  3. Cut the fruit cake into 1cm cubes. Roughly chop the candied ginger.
  4. Keep the cherries whole or cut in halve.
  5. Evenly spread the softened vanilla ice cream in a flat roasting tray.
  6. Toss the other ingredients together and spread over the ice cream.
  7. Fold the mixture together and place in a container for freezing.
  8. TIP: Soak the fruitcake in a tot of brandy or cherry lequire for the adults.
Pickled Ox Tongue with Onions in Sweet Mustard Sauce
  1. Place the Ox tongue in a large stock pot and cover with cold water.
  2. Add the other ingredients and leave on a slow boil for 3 hours until tender.
  3. The membrane around the tongue should come away without effort. Remove from the liquid and allow to cool.
  4. Remove the membrane while still warm. Allow to cool completely before carving.
  5. Place the onions in cold water and peel while submerged.
  6. Boil for 20 - 30 min in salted water till soft. Drain well and set aside.
  7. In a glass mixing bowl whisk the eggs well.
  8. Add the rest of the ingredients and mix till fully incorporated.
  9. Over a water bath heat the mixture gently and whist continuously, till the sauce starts to thicken and aerate.
  10. It is ready when it covers and clings to the back of a tablespoon.
  11. Mix the onions into the sauce and refrigerate.
  12. TIP: The sauce could be made in a microwave whisking every 30 seconds.