Jellied pork tongue
Ingredients:
- 750 g pork tongue;
- 1 onion;
- 1 carrot;
- 50 g of parsley root;
- 30 g of gelatin;
- 5 peas of black pepper;
Sol.
Fold pork tongues in a saucepan, cover with cold water and place on high heat. Bring the liquid to a boil, lower the heat to average, add the peeled onion, carrot, parsley root and peppercorns. The sunflower all and cook the product until ready. Put the tongues in cold water, remove the skins, then return it to the broth and let cool.
Soak gelatin in a glass of water and leave for half an hour, then drain it on a sieve, put in 800 ml of broth, boil and strain. Pour half of the resulting mass into one large or two medium-sized form, allow to harden, then spread over jelly thin slices of languages, decorate to taste in the form of slices of carrot or cucumber. On top pour the remaining gelatin mixture and put the aspic in the fridge to full hardening.
Salad with pork tongue
Ingredients:
- 1 boiled pork tongue;
- 2 potatoes;
- 1 cucumber;
- 1 stalk of celery;
- 1 green Apple;
- 2 tbsp natural yogurt;
- 1 tsp spicy horseradish;
- 1/2 tsp ground paprika;
Sol.
Boil the potatoes in their skins in salted water and clean off the soft peel. Peel the Apple and cut out the core. Cut the tongue, vegetables and fruit in small cubes about the same size. Mix all ingredients in a deep bowl. Separately, mix the yoghurt, horseradish and ground pepper and dress the salad. Add salt to taste.
Baked pork tongue
Ingredients:
- 2 pork language;
- 6 cloves of garlic;
- 1 tsp of dried thyme and hops-suneli;
- 3/4 tsp salt;
- 50 ml of vegetable oil.
Detach the garlic cloves from the skins and pass through a press or RUB on a small grater. Connect them in a bowl with spices, salt and vegetable oil and stir well. RUB this mixture of languages, put each in center of a double sheet of foil and wrap tightly. Marinate them for 2-3 hours in a cool place.
Place specular convolution on a baking sheet and send in a preheated 200oC oven. Bake pork tongue for 1.5 hours, then remove and, without turning, to cool completely. Open foil, put the contents on a dish, remove the hard skin and cut the tender meat into serving pieces. Serve the tongues with horseradish, mustard or cream sauce.