CRISPY OX TONGUE, OYSTER MAYONNAISE, DRIED TOMATO AND WHITE ANCHOVY

Braised​ ​ox​ ​tongue

1 fresh ox tongue
2 carrots
2 onion
5 garlic cloves
Thyme
Bay leaf
1⁄2 celery
1 leek
1⁄2 bunch parsley
5l water

Cut all vegetables into same size medium dice. Bring water and tongue to a simmer and
skim. Add vegetables and herbs and simmer for 3-4 hours until tongue is soft to the blade.
Once cooked peel tongue and trim up the underneath fatty parts. Roll tight in cling film until
you have reached a nice log shape. Cool in fridge overnight.

Oyster​ ​mayonnaise

3 egg yolks
50ml water
2 oysters and their juice
75ml black vinegar
300ml pomace oil
Salt

Blend yolks, water, oysters and vinegar. Slowly add in oil until thick. Adjust seasoning.

Semi​ ​dried​ ​tomato

200g cherry tomato
1tbsp celery seeds
Olive oil
Salt

Halve tomatoes and put on an oven tray. Add olive oil, salt and celery seeds on top.
Dehydrate in oven at 60 degrees for 2-3 hours until semi dried.
Tomato​ ​powder
1kg tomatoes

Dice up tomatoes small and put on oven tray. Dehydrate for 12 hours at 60 degrees or until
super dry. Blitz in blender until a powder is achieved.

To​ ​plate

Slice tongue length wise about 1 cm thick. Heat a pan and pan fry in a little oil until slightly
crispy. Put on paper towel to soak up the oil. Lightly sprinkle with flaky salt. Put tongue on
plate and pipe on oyster mayonnaise. Place semi dried tomato on the tongue. Slice pickled
white anchovy and scatter around plate. Dust on tomato powder. Finish with your favourite
herbs. I used wild fennel fronds, micro coriander and watercress. Finish with a nice olive oil.
Eat.

–KIRRAN BUCKLAND, HEAD CHEF – HAVANA BAR & RESTAURANT