Name: Summer ceviche salad
Prep time: 40 min
Cook time: PTM
Total time: 40 min
Yield: 4 – 6 servings
Cuisine: Starters & Light meals
Ingredients: For the carrot, orange and couscous salad: ,wholewheat couscous, cooked according to instructions on the packet 200g ,baby carrots, peeled and finely grated 4–6 ,oranges, 1 zested, then both peeled and cut into segments 2,crushed ginger 1 t ,fresh coriander, rinsed then chopped with the stalks a handful ,sea salt and freshly ground black pepper, to taste ,canola or olive oil blend A splash ,For the ceviche – or ‘pickled trout’: ,Woolworths pickling condiment 1–2 t ,canola or olive oil blend A splash,lemons, juiced 2 ,fennel seeds ½ t ,yellow mustard seeds ½ t ,fresh chopped chili, to taste ,fresh coriander, roughly chopped a handful,lightly smoked trout, thinly sliced off the skin 250 g,sea salt and freshly ground black pepper, to taste ,For the quick pickled vegetables: ,baby radishes, thinly sliced on a mandolin a handful,sugar snap peas, julienned a handful ,spring onions, sliced 3,of the pickling liquid from the trout a splash ,baby spinach, rinsed, for serving 80 g ,pea shoots, for serving

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Boiled tongue

3 hours

Boiled tongue

Serves 4 to 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 3 hours

Ingredients

1 onion, halved
5 garlic cloves
4 bay leaves
10 g thyme
3 celery sticks
1.2 kg Woolworths beef tongue
salt, to taste
5 whole peppercorns
4 turnips, halved or quartered

For the balsamic aïoli:

1 free-range egg yolk
1 t Dijon mustard
1 t lemon juice
½ garlic clove, crushed
1 cup canola oil
2 T balsamic vinegar
salt, to taste

For the pistachio pesto:

100 g shelled pistachios
1 garlic clove
10 g Italian parsley
4 T olive oil
3 T lemon juice
50 g pecorino
sea salt and freshly ground black pepper, to taste

Method

1. To make the tongue, place all the ingredients except the turnips in a large saucepan and cover completely with water. Bring to the boil, then reduce to a medium heat and cook for 2½ –3 hours.

2. Add the turnips towards the end of the cooking time and cook for 30–35 minutes.

3. To make the aïoli, whisk together the egg yolk, mustard, lemon juice and garlic until foamy. Add the oil in a thin stream, whisking continuously, until thick. Whisk in the vinegar and season. Chill until ready to serve.

4. To make the pesto, blend together all the ingredients except the seasoning. If you need more liquid, add more olive oil. Season and set aside until ready to serve.

5. Peel the tongue, slice and serve warm with the turnips and some of the broth. Top with the aïoli and pesto.

Cook's note: “Serve this with boiled potatoes. Make sandwiches using the leftovers with sliced tomatoes and leftover aïoli.”

Find more beef recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

This is a test recipe

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Boiled tongue

Ingredients

Method