Glazed Australian pork tongue with beets, Kunzea and mustard cream
By Chef Bianca Johnston
2019 Appetite for Excellence Young Chef – Winner
- •640g Australian pork tongue - approx. 4 tongue
- •3L white chicken stock (2L for tongues, 1 for beets)
- •40g garlic
- •500g beetroot, leaves included (variation of Golden, Chioggia, Bull’s Blood and Globe)
- •10g Kunzea
- •200ml Kunzea vinegar (Kunzea steeped in rice wine vinegar)
- •100g caster sugar
- •40g butter
- •250g sour cream
- •10g chives, finely sliced
- •15g wholegrain Irish ale mustard
- •50ml olive oil
- 1.Pat the tongues dry, add to pressure cooker with 2L of white chicken stock and garlic, roughly chopped. Cook on high pressure for 25 minutes. Release pressure and remove tongues from liquid. Reduce 200ml of the cooking liquid by half and reserve. Peel tongues once cool enough to handle.
- 2.For the beetroots, clean, trim and quarter the beetroots, reserving the leaves. Cook in 1L of white chicken stock under tender.
- 3.Using the reserved cooking liquid from the tongues, glaze the beets and add Kunzea and reserved beet leaves.
- 4.To make the Kunzea gastrique*, make a dry caramel by heating a heavy based pot, adding sugar in increments until it has all melted and a caramel has formed. Heat vinegar and add to caramel. Bubble until vinegar incorporates into the caramel.
- 5.Cut tongues into steaks by slicing in half lengthways. Pan fry tongues in a hot pan with butter to colour. Glaze with Kunzea gastrique.
- 6.Make mustard sour cream by combining sour cream, mustard and chives.
- 7.To plate, place two pieces of the glazed tongue to the left of a large bowl. Sit the beetroots with the beet leaves and Kunzea to the right of the tongue. Place a rocher of mustard cream on top of the beetroots. Finish with olive oil.