This is the first meal of tongue. Very simply I thinly sliced the tongue and fried the slices with a little oil and served it with Fergus Hendersons green sauce and some mashed potatoes alongside some nice broccoli and beans fresh from the market.
Tongue in the pan.
I'm pretty thrilled with how the tongue turned out, and I realised that it would be a lot of food but it's truly amazing how much meat you get out of one tongue. A tongue that I paid 12$ for at my local Asian market.
Average dinner chaos.
Fried is going to be my favorite way to eat this creation, I can feel it. The savory tongue get's a little crunch from a quick turn in the pan, which goes a long way towards making this a very accessible dish to those who are not excited about having a tongue in their mouths that they weren't born with.
Dinner, in all its glory.
The green sauce was a little surprising. When I first tried it with a bite of tongue, my reaction was 'I must have done this wrong' but after a few more bites the reaction changed to 'well, this is kinda good, isn't it?' and by the end of supper it was 'Mr. Henderson is really very clever'. Goes to show, do not judge a sauce by the first bite.
It seems that between my writing for www.goodeater.org
about bargain hunting at farmers markets and eating all of these wonderful and mind bogglingly cheap cuts of meat and offal I will be eating very well through this recession.