Brine Ox tongue:
1. Dissolve the salt in the water and add the ox tongue. Brine for 12 hours, remove and rinse under cold running water for 5 minutes.
Pressure cooked ox tongue:
1. Add all the ingredients (except the mustard) to the pot and pressure cook for 1 hour 15 min.
2. Release the pressure; remove the tongue from the stock. Do not discard the stock.
3. Peel the tongue and trim to make even.
4. Smoke the tongue for 10 min using a smoking gun.
5. Then spread the tongue with Dijon mustard, roll tight in cling film and store in fridge to set. The tongue should now be a long cylinder shape.
6. While the tongue is setting, reduce the remaining stock until it is the consistency of thick syrup. This should take about 30 minutes. This is your glaze.
7. Cut the tongue into individual round portions and pan fry on all sides at a medium heat for 10 minutes.
8. Dip in the glaze before serving.
Jus:
1. Roast the bones and veg in a 230c oven for 1 hour.
2. Add the roasted meat and veg to a pressure cooker with 3 litres of water and cook for 3 hours.
3. Pass through a fine sieve and muslin.
4. In a large saucepan reduce the liquid to a jus, the consistency of a light syrup.
5. In a separate pan reduce the wine till almost like syrup, and add to taste to the jus with a splash of cabinet sauvignon vinegar.
6. Set the jus in 5cm half sphere moulds.
Pasta:
1. Mix the ingredients together to a dough and knead for 10 min.
2. Rest for 20 min before using.
3. Roll out the pasta using a pasta machine, reducing the thickness on each roll until it is on its thinnest setting.
4. Get two long strips of pasta, equal length, cut into squares approx. 10 cm wide.
5. Join 2 halves of the jus spheres together to make a sphere place in the centre of half of the pasta squares.
6. Egg wash the edges and place another square on top and seal like a ravioli. Cut into a circular shape using a 6cm ravioli cutter.
7. Store in the fridge on some semolina to dry them out.
8. Cook in boiling water for about 3 min, drain and drizzle with olive oil.
Pickles:
1. In a large saucepan boil together the sugar, vinegar, water and star anise, until the sugar has fully dissolved.
2. Remove the mixture from the heat and cool slightly.
3. Cut the vegetables to the shape and size you prefer.
4. Store in vac pack bags and pour over the pickling liquor. Seal the bags and store at room temperature until needed.
Wheatgrass Butter:
1. Wilt 100g wheatgrass in boiling water and refresh in ice water.
2. Squeeze out any water and blend with the cream, yoghurt and salt.
3. Place the mixture in the fridge and age overnight.
4. Press through a fine sieve.
5. Then whip to create the butter, discard any remaining buttermilk.
Grass Cooked Potatoes
1. Preheat the oven to 170c.
2. Peel the potatoes and season with olive oil and salt.
3. Lay out a piece of muslin that has been soaked in water cover with wheatgrass and lay another wet piece of muslin over the top roll the potato up and cover in tin foil, bake for 1 hour.
4. Remove the potatoes from the muslin and store in a sealed vac pack bag with some wheatgrass butter in a water bath set at 70 degrees.
Wheatgrass Oil:
1. Wilt the wheatgrass in boiling water and refresh in ice water.
2. Squeeze out all the water and add to the blender with the oil and blend on high for 3 mins.
3. Pass through muslin and store in a bottle at room temperature until needed.
Parsley puree:
1. Sweat the onion and garlic in a pan with the oil until softened but not brown.
2. Add the cream and boil until reduced, add to the blender with the picked parsley and blend until smooth.
3. Add ice if the temperature rises, pass through a fine sieve and store in a bottle until needed.
Plating:
1. Place a swirl of parsley puree around the plate.
2. Place the glazed tongue in the centre of the plate.
3. Arrange the pickled vegetables and potatoes around the tongue. Top with wheatgrass oil.
4. Place the ravioli on top of the tongue.