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her wellbeing Photo courtesy of Greenbank Hotel Potted Tongue Serves 8 to 10 as a starter You will need: 1 trimmed beef tongue that has been soaking in a brine curing solution for 1 week 1 carrot 1 leek 1 onion 1 handful of thyme 1 bay leaf 2 tsp pink peppercorns, soaked in cold water over night 1 large handful of finely chopped parsley 1 pint of ale 100ml of beef jus Method (the night before) Soak the tongue in fresh water for a couple of hours. Put the tongue into a saucepan and cover with fresh water. • • • Add the roughly chopped vegetables, thyme and bay leaf, then put over medium heat and bring to the boil. Lower the heat and simmer until tender. This will take 2 to 3 • • • • hours (note: you can simmer the tongue with 2 pig's trotters or a beef marrow bone to enhance the setting properties of the stock). Remove the tongue from the 'stock' and set aside to cool enough to handle. Strain the stock, adding the beef jus to enrich and then reduce by two thirds. Pass through a fine sieve lined with muslin. • Cool then refrigerate until the next day. Chop or shred tongue. Place in the fridge, covered and save for the next day. The following day: Take the fat off the top of the set beef stock and place in a • • saucepan. If it has not set solid, soften 2 leaves of gelatine in cold water. Reduce the pint of ale by half, then add the stock from the beef tongue to melt. Check the seasoning. Once the stock is hot, add the softened gelatine, if you need to stir to melt then cool to room temperature. • Mix the chopped beef tongue with the chopped parsley and pink peppercorns, Spoon beef tongue mix into dariole moulds, • 78 | February/March 2012 | HER MAGAZINE • Pour over the stock to cover then set in the fridge until cold and set solid. To serve: Remove each potted tongue from mould, dipping the base of the moulds briefly in boiling water, and gently shaking loose. Invert and remove the mould, Accompany with pickles and rustic bread. I would recommend pickled purple Kohl Rabi, fresh horseradish cream and some picked watercress. Crab Cocktail with Bloody Mary and Apple and Pink Peppercorn Dressing Serves 6 as a starter Crab Cocktail Mix 250g freshly picked white crab meat 2 tbsp of your favourite mayonnaise 1 spring onion finely chopped 1 tbsp finely chopped parsley Juice and finely grated zest of half a lemon Salt and Pepper Pick over the crab meat to ensure there are no pieces of shell • • Mix all the other ingredients into the crab, then set aside in the fridge until ready to serve Apple and Pink Peppercorn Dressing Half a Braeburn apple, finely diced 2 tsp lilliput capers 2 tsp pink peppercorns, soaked in a little water for 20 minutes 1 tbsp finely chopped parsley 1 tbsp finely chopped tarragon Juice and zest of half a lemon 2 tbsp of vinaigrette to bind Salt and pepper to taste • Mix all the ingredients together and set aside in the fridge until ready to serve To serve: Spoon the crab mix into rings and remove from mould • on to serving plates. Spoon the apple dressing around. Garnish with some picked salad leaves. Make a batch of Bloody Mary to your taste and measure into shot glasses to serve. Photo courtesy of Greenbank Hotel