Marinated Beef Tongue with Cannellini Hummus and Seasonal Veg

For the Pickled Tongue:

• 1 onion, peeled and quartered
• 6 garlic cloves, crushed
• 15ml (1 Tbsp) coriander seeds
• 15ml (1 Tbsp) black peppercorns
• 3 bay leaves
• 1 x pickled beef tongue

For the Marinade:

• 60ml (1/4 cup) olive oil
• Handful parsley, chopped
• Handful coriander, chopped
• Zest and juice of 2 lemons

For the Cannellini Bean Hummus:

• 2 tins (2 x 400g) cannellini beans, drained and rinsed
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 60ml (1/4 cup) olive oil
• Salt and black pepper

For the Seasonal Veg:

• 6 baby beetroot
• 6 baby carrots
• 150g broccolini
• Micro greens, to serve
• Olive oil
• Salt and pepper, to taste

For the Pickled Tongue:

• Heat your pressure cooker pot on a medium heat with a dash of olive oil.
• Fry the onion, garlic and aromatics for about 3-4 minutes or until fragrant. Add the pickled tongue and stock to the pot.
• Close the lid and pressure cook for about 1 hour 20 minutes or until soft. Release the steam, remove the tongue and allow to cool to the touch.
• Once cooled, peel the skin off the tongue and cut into 1cm slices.

For the Marinade:

• Combine all marinade ingredients and pour over the cooked tongue slices.
• Allow to marinade in the fridge, covered, for about 30 minutes to 2 hours before serving.

For the Cannellini Bean Hummus:

• Place all ingredients in a food processor and process until well combined and smooth
• Adjust seasoning according to taste and add a dash of extra lemon juice if necessary.

For the Seasonal Veg:

• Pre-heat the oven to 180°C. Peel the beetroot and carrots and roast covered for about 15-20 minutes.
• Add the broccolini and roast uncovered for another 8-10 minutes. Season to taste and serve with micro greens.

To Serve:

• Spread the cannellini bean hummus onto a serving platter, stack the marinated tongue slices and finish with the veggies.