Of­fally good sand­wich

En­trails and or­gans are an ac­quired taste with a very dis­tinct smell. In­stead of a straight­for­ward braised dish, try ad­ding them to a sand­wich.

Epicure - - ENTERTAINING -

Serves 4

Prep time 2 hours + overnight set­ting + 2 hours in­fu­sion + 3 days fer­men­ta­tion

Cook time 3 hours + 4 hours sim­mer­ing caponata purée

1 egg­plant, roughly chopped

1 small red onion, peeled and finely chopped

10 large ripe toma­toes, roughly chopped 10g sea salt

5g freshly ground black pep­per

2 cloves gar­lic, peeled and finely sliced 40g ca­pers

50g tomato paste

75g sherry vine­gar

» Sauté egg­plant, red onion and toma­toes with sea salt, black pep­per, gar­lic and ca­pers.

» Add tomato paste and cook un­til fra­grant. » Deglaze with sherry vine­gar and cook un­til veg­eta­bles are soft.

» Blend veg­etable mix­ture into a smooth purée.


80g tapi­oca starch

10g salt

30g tog­a­rashi pep­per

3g black pep­per

1 onion, roughly cut

1 car­rot, roughly cut

1 fennel, roughly cut

50ml white wine

5g rose­mary

10g thyme

2 bay leaves

300g toma­toes, chopped

2 litres wa­ter

1 hon­ey­comb tripe cot­ton­seed oil (al­ter­na­tively, veg­etable oil) 20g caponata purée

» Mix tapi­oca starch, salt, tog­a­rashi pep­per and black pep­per to make tripe flour.

» In a pan, caramelise onion, car­rot and fennel, then deglaze with white wine.

» Add rose­mary, thyme, bay leaves, toma­toes and wa­ter, then sim­mer mix­ture for 1 hour.

» Add tripe and sim­mer for another 1 hour. » Re­move tripe and al­low tripe to cool be­fore cut­ting into 1cm-thick slices.

» Coat tripe slices in tripe flour, then fry in 160°C cot­ton­seed oil.

braised ox­tail

(re­fer to Roasted bone mar­row, braised ox­tail and beef fat bread crumbs recipe)

braised ox tongue

350g salt

350g brown sugar

20g ju­niper berries

2 gar­lic cloves

1 sprig of rose­mary

3.5 litres wa­ter

1 ox tongue po­mace oil

1 car­rot, roughly diced

1 leek, roughly diced

1 stick of cel­ery, roughly diced 1 medium onion, roughly diced 3 bay leaves

1 sprig of thyme

5 gar­lic cloves

2 litres red wine

3 litres beef stock

» Make brin­ing so­lu­tion by dis­solv­ing and mix­ing salt, brown sugar, ju­niper berries, gar­lic cloves and rose­mary in wa­ter. Add ox tongue and brine for 24 hours.

» Take out ox tongue and lightly rinse.

» Heat up a large stock pot with a lit­tle po­mace oil, then cook car­rots first. When car­rots start to brown, add re­main­ing veg­eta­bles and cook un­til caramelised.

» Add bay leaves, thyme, gar­lic cloves and brined ox tongue, then cover with red wine and re­duce by ½.

» Add beef stock and bring mix­ture to a boil, then re­duce to low heat and sim­mer gen­tly un­til ox tongue is cooked, about 3-4 hours. Insert a pin into the tongue – the pin should pull out with lit­tle to no re­sis­tance. » Take mix­ture off the stove and al­low the ox tongue to cool in the liq­uid.

» Take ox tongue out of liq­uid and wrap in cling film to get a straight tube shape. Al­low to set in the fridge overnight.

» Un­wrap ox tongue and slice thinly with a meat slicer or sharp knife. Set aside.

pick­led cu­cum­ber

1 cin­na­mon stick

6 cloves

5g mus­tard seed

2 star anise

250ml Chardon­nay vine­gar 200g honey

135ml wa­ter

1kg cu­cum­ber, sliced into 1cm-thick rounds » Gather spices in a cheese cloth and tie in a bun­dle.

» Bring vine­gar, honey and wa­ter to a boil on medium heat in a pot. Re­move pot from heat, then add spice bun­dle and in­fuse for 2 hours.

» When pick­ling liq­uid has cooled, store with cu­cum­bers in a jar and fer­ment at room tem­per­a­ture for 3 days.

as­sem­bly salt, to taste freshly cracked Sichuan pep­per­corns, to taste sour­dough bread, as de­sired lettuce, as de­sired red or white wine vinai­grette, as de­sired sliced shal­lots, as de­sired

» Heat ox­tail sauce, then add the ox­tail and glaze.

» Fry tripe and sea­son with salt and Sichuan pep­per­corns.

» Grill your sour­dough bread, then spread caponata purée.

» Lightly dress lettuce in vinai­grette, then place on bread.

» Top with sliced tongue and braised ox­tail, then gar­nish with pick­led cu­cum­ber and sliced shal­lots. Fin­ish with fried tripe and serve.

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