COOKED PICKLED TONGUE IN SAUCE
Ek deel vandag die lekker tong resep wat my ma altyd gemaak het. Jy moet hom saam met Basmati rys bedien. Net soveel lekkerder. Hy vries ook lekker sou daar oorbly. Ek maak hom gewoonlik die oggend vroeg of die vorige dag en maak net weer warm voor ons eet. Maak hom amper elke Kersfees. Hoop julle geniet dit.
I always add this as an additional dish at Christmas.
- 1 cooked pickled tonque and left to get cold
- Sauce:
- ¼ cup vinegar
- ¾ cup tomato
- 1 tin button mushrooms
- 1 teaspoon dry mustard
- 2 – 3 onions
- 2 – 3 pieces crushed garlic
- 2 tablespoons soya sauce
- 1 tablespoon Worcestersauce
- cooking oil
Fry onions and garlic in oil then add vinegar, tomato sauce, tin of mushrooms in the brine, soya sauce, Worcestersauce and the dry mustard. If sauce is too thick, little water may be added.
Slice tongue into thin slices and add to the sauce. Let it simmer, but not too long.
Serve with rice or mashed potato, personal preference for me is Basmati rice.
Photo and recipe: Yvonne Faber Joubert
