OX TONGUE WITH THYME MUSTARD SAUCE

We add extra flavour to this traditional dish by adding fresh thyme to the mustard sauce. SERVES 8-10 PREPARATION: 40 MIN COOKING: 1-2 HOURS 1 large or 2 smaller ox tongues 2 bay leaves 4 peppercorns SAUCE 40ml (8t) mustard powder 40ml (8t) sugar 3 eggs pinch of salt 125ml (½c) white wine vinegar 15ml (1T) fresh thyme 15ml (1T) wholegrain mustard 125ml (½c) plain doublecream yoghurt TO FINISH

fresh thyme (optional) 1 Put the meat in a pressure cooker. Add the bay leaves and peppercorns and cover with water. Cook under pressure for 20 minutes for every 500g plus an extra 20 minutes. This means 1kg tongue will cook for an hour. If you use two smaller tongues, calculate the cooking time by using the weight of the larger of the two tongues. 2 Remove the meat carefully from the cooker c – cup/s and set aside to cool for 15 minutes. Carefully peel the skin off the meat – use a paring knife if it won’t come off. Let the meat cool completely, slice thinly and keep in the fridge until needed. 3 Sauce In a glass bowl, mix the mustard powder, sugar, eggs, salt and vinegar. Put the bowl on top of a small pot filled with boiling water or a double boiler and whisk until the mixture becomes thick and creamy (about the consistency of pouring cream). 4 Remove the bowl from the double boiler and cover the surface of the sauce with clingfilm. Set aside to cool completely. 5 Add the thyme, wholegrain mustard and yoghurt to the sauce and mix well. Keep in the fridge until needed. 6 To finish Arrange a layer of the meat in a serving dish and spread a layer of the sauce on top. Alternate the layers and finish with sauce. Sprinkle more thyme over (if using). 7 Serve the dish cold or reheat in the oven at 200°C for 20 minutes.