Dilmah Seven Star Tea


Food : Main Courses


IngredientsOx Tongue

  • 200g sugar
  • 200g salt
  • 1 tsp juniper
  • 1 tsp black pepper
  • 1 star anise
  • ½ tsp allspice
  • 3l water
  • Ox tongue

Poaching Mixture

  • 1 onion
  • Garlic
  • Thyme
  • 2 litres chicken stock
  • 100ml brandy

Winter Chips

  • 1 parsnip
  • ½ sweet potatoes
  • 1 Desiree potato

MethodOx Tongue

  • Brine one ox tongue for four days, cover and let it sit for 30 minutes. Strain the mixture

Poaching Mixture

  • Poach brined tongue for 4 hours.
  • Once tongue is cooked, remove from the stock and press overnight with a weight on it.

To make the glaze

  • Strain and reduce the cooking liquid of the tongue to 300ml.
  • Pass through a sieve and taste for seasoning. (Should be thick and sticky in texture.)

Sweet Potato

  • Cut the sweet potato into a 10cm x 1cm baton.
  • Slowly roast this till just cooked. Try to retain the shape.
  • Season with salt, pepper and oil before roasting.

Winter Chips

  • Use a peeler to peel the skin off the vegetables.
  • Continue peeling until the entire vegetable is in ribbons.
  • Deep fry these ribbons till crisp.
  • Season with salt.

Brik Pastry Roll

  • Lay 2 sheets of Tunisian brik pastry down.
  • With a meat slicer, slice the Ox tongue very thinly and lay onto the brik pastry.
  • Place a log of sweet potato in the middle and roll the log up.
  • Bake in 180C oven for 15 minutes or till golden and crisp.

Glazing Ox Tongue Log

  • Once the roll is crisp and cooled, it’s time to glaze it.
  • In a pan add 60ml of ox tongue glaze. Let this reduce and bubble.
  • Roll the log through the mix until well coated.
  • Serve immediately.

Created by : Mitchell Grady