Tongue with a Pomegranate Sauce from Floyd on Spain by Keith Floyd
Put the soaked tongues in a large pan, covering them with some fresh water. Bring up to the boil, then reduce the heat and simmer gently, with the lid on, for about half an hour. Drain away the coo...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 90ml (3fl oz) dry sherry
- 250ml (8fl oz) meat stock
- 50g (2oz) lard
- 1 onion, chopped
- 2 pomegranates, quartered and seeds extracted
- 4 pork tongues, rinsed and soaked in salted water for 2 hours, then drained
- Salt
- Freshly ground black pepper
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