ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

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DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
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Showing posts with label Ox Tongue Roast. Show all posts
Showing posts with label Ox Tongue Roast. Show all posts

Monday, April 16, 2018

ANGLO-INDIAN OX TONGUE ROAST




Ox Tongue Roast
Serves 6   
Ingredients
1 large Ox tongue
1 big onion sliced
4 Red chilies broken into bits
1 teaspoon peppercorns
2 cloves and 2 pieces of cinnamon
2 tablespoons oil
Salt to taste
Wash the tongue well and then pressure cook it with 2 cups of water and a little salt till tender letting some soup remain. Open the pressure cooker and remove the boiled tongue. Let it cool for some time. When a little cold remove the white skin from the tongue and put it back into the open cooker and add the oil, onion, red chilies pepper corns, cloves and cinnamon and a little more salt. Mix well. Simmer on low heat till all the soup dries up and the tongue is nicely brown all over. Cut into slices and arrange on a plate along with the residue. Serve hot or cold with mash potatoes and bread. You can make delicious sandwiches with tongue roast as filling.

Thursday, July 21, 2016

ANGLO-INDIAN BRAISED OX TONGUE / OX TONGUE GLACE


















BRAISED OX TONGUE / OX TONGUE GLACE
Ingredients
1 Ox Tongue
2 onions sliced
2 small carrots 
1 Bay Leaf
1 piece of cinnamon about an inch in length 
2or 3 cloves 
1 teaspoon chillie powder
½ teaspoon nutmeg powder (optional)
3 tablespoons Oil
Salt to taste
Wash the Ox Tongue and boil it in salted water till tender. Let it cool. Remove the white skin then slice it.

Heat oil in a pan and sauté the onions, bay leaf, cinnamon and cloves till the onions turn light brown. Add the carrots, chillie powder, nutmeg powder, a little salt and about 4 tablespoons of the tongue stock and cook till the carrots are soft. 
Mash the carrots well. Now add the cooked slices of Ox Tongue and the remaining stock. Mix well and simmer on low heat for about 10 minutes till the tongue takes on a golden colour. 
Serve with Bread and mashed potatoes.