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

Name: Chicken livers with pickled lamb’s tongue, mustard spaghetti and garlic sauce
Cuisine: Australian
Ingredients: 1 tablespoon diced fennel; 1 tablespoon diced onion; sea salt; 50 ml olive oil; 30 g diced speck or bacon; 1 teaspoon minced garlic; 1 teaspoon minced ginger; 2 cups small tatsoi leaves; 18 corn-fed chicken livers, trimmed; 1 quantity Mustard Spaghetti; olive oil; 3 lamb’s tongues; cold water; 1 teaspoon freshly ground black pepper; 1 punnet mustard cress; ½ teaspoon sea salt; 24 cloves garlic; 25 ml fish sauce; 400 ml White Chicken Stock; 25 ml strained lemon juice; 30 ml pomegranate molasses; 400 ml Brown Chicken Stock; ½ teaspoon freshly ground black pepper; 5 allspice; 2 mace blades; 1 stick cinnamon; 1 teaspoon brown mustard seeds; 200 ml rice vinegar; 50 g palm sugar, shaved; 1 teaspoon black peppercorns

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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Oceania
Australia
Main course
Pasta

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