CRUNCHY CALF’S HEAD

SERVES 6

20 MINUTES PREPARATION TIME

3 HOURS 20 MINUTES COOKING TIME

1 HOUR CHILLING TIME

1 rolled calf’s head with its tongue, prepared by the butcher

3 leeks, halved

6 brown onions, peeled

Bouquet garni

1 tablespoon coarse salt

8 waxy potatoes such as charlotte or desiree, peeled

2 tomatoes, well-ripened

1 celery stalk, finely chopped

3 bulb spring onions (scallions), finely chopped

1 bunch of chives, finely chopped

200 ml (7 fl oz) olive oil, plus extra for drizzling

3 eggs, lightly whisked

Salt and pepper

12 medium French toast crackers, finely crushed

THE POACHING

Place the calf’s head, leeks, 3 brown onions, bouquet garni and coarse salt into a large saucepan. Cover with water. Bring to the boil over a medium heat. Reduce the heat to low. Simmer for 2½ hours, or until the meat is tender. Add the potatoes and cook for a further 30 minutes. Remove and drain the head and potatoes. Chill the head for 1 hour.

THE ACCOMPANIMENTS

Meanwhile, drop the tomatoes into boiling water for 10 seconds then drain them, allow to cool and peel their skins. Cut the flesh into small cubes. Transfer to a bowl with the celery, spring onion, chives and half of the olive oil. Combine then set aside. Preheat the oven grill (broiler) to medium–high. Thinly slice the remaining brown onions. Add to a roasting dish with the potatoes, mix together and season. Drizzle with olive oil and grill for 15–20 minutes, or until golden brown. Remove and lightly crush the potatoes.

CRUMBING AND COOKING

Preheat the oven to 180°C (350°F/Gas 4). Place the whisked egg in a shallow bowl and season. Place the cracker crumbs in another shallow bowl. Cut the head into 2 cm (¾ inch) thick slices. Dip the slices in the egg, then in the crumbs, pressing firmly to evenly coat.

Fry the slices, in batches, in the remaining olive oil over a medium–high heat for 3 minutes on each side, or until golden. Finish them in the oven for 5–10 minutes, or until hot through.

To serve, mash and shape the potato and onion mixture into patties, place a slice of calf’s head on top, drizzle over the sauce and serve immediately.