We had some ox tongue left to use up along with a lemon, some garlic and parsley. This seemed like the natural choice. This turned into a starter for an impromptu dinner for our friends Phil and Holly who have just announced their engagement. Looks like we have our first excuse to get back to the UK next year for the wedding!
TONGUE
½ poached ox tongue
1 banana shallot, peeled and sliced into rings
sea salt and freshly ground black pepper
GREMOLATA:
2 cloves garlic, peeled and chopped
zest of 1 lemon
1 squeeze lemon juice
1 handful flat-leaf parsley, leaves only, chopped
4-6 tablespoons olive oil
TO SERVE:
pecorino shavings
handful of cress or young rocket leaves
Wrap the ox tongue in cling film and put into the freezer for 1-2 hours until firm. Unwrap and slice as thinly as possible, using a strong, sharp knife. Overlap the slices on individual serving plates and scatter over the shallot rings and some salt. Set aside.
To make the gremolata, crush the garlic with a pinch of salt, using a pestle and mortar. Mix in the lemon zest, lemon juice and parsley, then stir in the olive oil, adding less if you prefer the gremolata as a paste, or more if you like it as a dressing. Adjust the seasoning, adding pepper to taste.
Spoon the gremolata over the tongue slices and scatter over the pecorino shavings and cress to serve.
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