Name: Chicken livers with pickled lamb’s tongue, mustard spaghetti and garlic sauce
Cuisine: Australian
Ingredients: 1 stick cinnamon; 3 lamb’s tongues; 1 punnet mustard cress; ½ teaspoon sea salt; 1 teaspoon freshly ground black pepper; 50 ml olive oil; 400 ml Brown Chicken Stock; ½ teaspoon freshly ground black pepper; 1 teaspoon minced garlic; 50 g palm sugar, shaved; 200 ml rice vinegar; 400 ml White Chicken Stock; 25 ml fish sauce; 1 teaspoon minced ginger; sea salt; 1 teaspoon black peppercorns; 30 g diced speck or bacon; 5 allspice; 1 clove; 30 ml pomegranate molasses; 1 quantity Mustard Spaghetti; cold water; 25 ml strained lemon juice; 1 teaspoon brown mustard seeds; 2 cups small tatsoi leaves; 1 tablespoon diced onion; 1 tablespoon diced fennel; olive oil; 24 cloves garlic; 2 mace blades

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

This is a magical balance of flavours and textures and a wonderful way to present and eat offal, or ‘fancy meats’ as they are now sometimes labelled for marketing purposes. There are a few steps involved, but much of the work for each component can be prepared ahead of time, leaving the final cooking to the last minute.

Ingredients

1 quantity Mustard Spaghetti
olive oil
2 cups small tatsoi leaves
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Method

To prepare the pickled lamb’s tongues, soak tongues for 24 hours in cold water with a pinch of salt, changing the water every 4 hours or so. Drain.
Heat oil in a large, heavy-based pan and fry fennel, onion, garlic and ginger over moderate heat until softened and fragrant. Stir in speck and mustard seeds and cook for a few minutes, then add tongues and toss to

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Chicken livers with pickled lamb’s tongue, mustard spaghetti and garlic sauce

Ingredients

Method

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