| 18.2°C Dublin

Lamb's Tongue King Sitric

Serves 4 as a starter

1 1/2 lambs' tongues per person

1 onion, finely chopped

1 carrot, finely chopped

1 rib celery, finely chopped

1 inch fresh ginger, peeled and finely chopped

1 good quality stock

500ml port

500ml basic tomato sauce.


Cut off the roots of the tongues, place in a pot of cold water and bring to the boil. Discard the water when it boils, then top the pot up with cold water again, add the onion, carrot, celery and ginger, season and cook slowly for 1 1/2 hours until the skin peels off easily. Leave the tongues to cool in the liquid. It will jellify, and the tongues will keep for up to a week in the fridge.

To make the sauce, place some of the jellied stock in a pot, add the stock, port and tomato sauce and reduce by one-third. Slice the tongues thinly, reheat in the sauce and serve.

Irish Independent