LAMB TONGUE FRICASSÉE

SERVES 6

30 MINUTES PREPARATION TIME

2 HOURS 15 MINS COOKING TIME

6 lamb tongues

3 carrots, thickly sliced

3 brown onions, thickly sliced

2 celery stalks, thickly sliced

Bouquet garni

400 g (14 oz) fresh chanterelle mushrooms (see note )

50 g (1¾ oz) butter

3 bulb spring onions (scallions), quartered lengthways

1 bunch of tarragon, leaves picked

200 g (7 oz) cooked, peeled and vacuum-packed chestnuts (see note )

100 ml (3½ fl oz) sake

2 tablespoons soy sauce

200 g (7 oz) bean sprouts, trimmed

Pepper

THE TONGUES

Boil the tongues in a saucepan of boiling water for 5 minutes. Drain and rinse well.

COOKING

Fill a saucepan with cold water. Add the tongues, carrot, brown onion, celery and the bouquet garni. Bring to a simmer over a medium heat then reduce the heat to low. Cook for 2 hours. The meat should be very tender.

Remove the meat from the cooking liquid. Peel and discard the skin and cut the meat into very thin slices. Discard the cooking liquid and vegetables.

THE FRICASSÉE

Gently clean the mushrooms with a clean damp cloth or paper towels. Melt the butter in a wok over a medium–high heat then sauté the sliced tongue and spring onions for 5 minutes. Add the mushrooms, tarragon and chestnuts and sauté for 5 minutes, or until softened. Deglaze the wok with the sake then add the soy sauce and bean sprouts. Sauté for another 5 minutes, season with pepper and serve immediately.

NOTE

Chanterelle mushrooms are seasonal. Purchase fresh from specialty French food or mushroom suppliers. If unavailable, use fresh pine or Swiss brown mushrooms.