The Cricketers Inn

Sautéed ox tongue with light green lentils, broad beans and wild garlic with a chorizo and tomato salsa
  
Ingredients

• 1 whole Ox Tongue
• 2 x White Onions
• 4 x Sticks of Celery
• 1 x Clove of Garlic
• 2 x Bay Leaf
• 500gms of Green Lentils
• 500ml of Beef Stock
• 2 x Carrots
• 10 x silver skin onions
• Large pinch of chopped wild garlic leaf
• 100gms of peeled broad beans
• Salt and Pepper to season
• 1 x Red Onion
• 400ml of Red Wine Vinegar
• 400ml of Olive Oil
• 6 x Large Plum Tomatoes
• Sausage length of Chorizo
• Handful of Fresh Herbs of your Choice

Method

Ox Tongue
First of all boil the ox tongue  and add an onion, four decent size sticks of celery, a clove of garlic and a bay leaf and cook til tender,  then leave in the fridge to cool. Best to do it day before!

Once completely cold peel back the skin and cut in to thick about 1-1/2 to 2 cm roughly which you will pan fry on both sides seasoning well.

Lentils
Soak about 500 grams of green lentils for 24 hours  then sauté off a large white, diced onion and then the lentils, add a bay  leaf  and cook out in beef stock till they are soft but still have a crunchy feel to them .
Once  the lentils are nearly done add small hand full of diced carrot and caramelized silver skin onions and large pinch of  chopped wild garlic leaf and a small hand full of peeled broad beans and season.
 
Salsa
Sauté off a diced red onion. Once coloured add 400 hundred millilitres (roughly) of red wine vinegar and reduce by 3/4 then add about same amount of good olive oil .then add large tomato concass  (about 6 plum tomatoes 1 1/2 cm squares). Take the  chorizo which you have chopped or sliced and sautéed till the oil comes out then add all to the salsa with maybe some herbs of your choice.

Head Chef: Darren