This is inspired by the flavours of that classic Italian dish, vitello tonnato - veal, tuna, capers, anchovies, bound together with a rich mayonnaise.
- 1 small veal tongue
- 1 carrots, roughly chopped
- 1 celery sticks, roughly chopped
- 1 red Asian shallots, roughly chopped
- 1 spring onions
- 2 sprigs bunch thyme
- 1 fresh bay Leaves
- 5 black peppercorns
- 250 ml (1 cup) white vinegar
- mayonnaise (see Notes)
- crispy capers (see Notes)
- anchovy fillets, thinly sliced
- finely grated lemon zest
- finely chopped flat-leaf parsley
- extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2 hours
Place all of the ingredients for the tongue in a large saucepan and fill with enough water to cover all of the ingredients completely.
Bring to the boil, reduce to a simmer and cook for about 2 hours or until the tongue is cooked but still firm.
Drain and leave the tongue to cool until you can handle, then peel off the skin while still warm. Discard the stock ingredients.
Refrigerate the tongue to firm up.
Slice the tongue into 5-8 mm thick slices. Drizzle with oil and season with lemon juice, salt, pepper and olive.
Grill the tongue on a barbecue or chargrill pan on both sides until warmed through.
To serve, arrange the tongue on serving platter, drizzle over the mayonnaise, scater over the capers, anchovy, lemon zest and parsley and finish with a black pepper and a drizzle of olive oil.
• At the restaurant, we serve this with a tuna-flavoured mayonnaise that we make, but you can serve this with a good-quality mayonnaise.
• To make crispy capers, pat dry capers well. Heat 5mm oil in a small frying pan until hot, then add the capers and cook until the buds burst open and there are crispy. Remove and drain on paper towel.
Andrew Davies is the head chef from Osteria Oggi. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.
This recipe has been edited by SBS Food and may differ slightly from the series.