Slow Cooker Veal Tongue with Bok Choy Pesto

Tuesday, July 16, 2019 | © 2019 | | © 2019 |

Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.
Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.

Bok Choy Arugula Pesto
  • 50 g Pine nuts, toasted
  • 1 Large garlic clove
  • 50 g Arugula
  • 70 g Bok choy, the green leaves only
  • 30 g Parmesan cheese, grated
  • 1 tsp Black rock salt
  • 120-150 ml Olive oil, as needed
  1. In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
  2. Rinse the veal tongue under running water until the water runs clear and there’s no blood. Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
  3. Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
  4. To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns. | © 2019 | | © 2019 | | © 2019 |

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White Chocolate Cherry Tart

Sunday, July 07, 2019 | © 2019 | | © 2019 |

Coconut sugar sweetened spelt pastry filled with a decadent creamy filling of white chocolate ganache and cherries in this heavenly dessert. I absolutely adore this egg enriched spelt shortcrust paired with white chocolate and fresh cherries. They go together so well, and taste incredibly delicious. I garnished the tart with lemon thyme and cacao nibs, but you can leave them out or use chocolate chips instead.

  • 250 g White spelt flour
  • Pinch of salt
  • 1 tbsp Coconut sugar
  • 150 g Butter, chilled and cut into pieces
  • 1 Egg, medium and lightly beaten
  • 300 g White chocolate, chopped
  • 100 ml Heavy cream
  • 75 g Butter
  • Cherries
  • Lemon thyme
  • Cacao nibs
  1. Whisk flour, salt and coconut sugar in a bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
  2. Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
  3. Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Roll out the dough between 2 layers of plastic film into an 11-inch circle, then place gently into a 8-9-inch fluted tart pan. Trim the edges of the pastry to fit the tart pan. Cover the tart pan with plastic wrap and freeze for 30 minutes.
  4. Preheat the oven to 190C/375F. Line the frozen crust with baking paper and fill with enough dried beans to cover the bottom and side of the crust.
  5. Bake crust for 15 minutes, remove the parchment and pie weight. Bake for an additional 10-12 minutes or until the crust is golden brown. Remove and cool on a wire rack.
  6. For the filling, place the white chocolate, cream, and butter in a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth.
  7. Pour the chocolate filling into the tart crust. Garnish with lemon thyme, cherries and cacao nibs when the filling is set. | © 2019 | | © 2019 |

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