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Tuscan Pressed Tongue

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Tuscan Pressed Tongue

Yes tongue – now that’s a dish from our grandmother’s past. It’s delicious and very cheap and easy to turn into a snazzy terrine with flavours of olives, capers and sundried tomatoes. Just great with crackers or in a sandwich – try it.


  • 1 pickled ox tongue (take note of the weight)
  • 1 orange, halved
  • 1 bouquet garni
  • 1 onion, peeled and halved
  • 2 tblsp golden syrup or brown sugar
  • ¼ cup chopped fresh basil or parsley
  • ¼ cup sliced sundried tomatoes in oil, well drained
  • ¼ cup chopped black olives
  • 2 tblsp chopped capers
  • 1 tblsp prepared mustard
  • pepper to season
  • 1 cup white wine
  • 3 tsp gelatin

Fresh tomato and red onion chutney

  • 1 small red onion, peeled and diced
  • 3 medium sized juicy tomatoes, diced
  • 1 tablespoon chopped fresh basil or parsley
  • 2 tablespoons oil, preferably olive
  • squeeze of lemon juice


  1. Wash the tongue and place in a large, heavy-based saucepan or flameproof casserole. Cover with cold water and bring to the boil. Drain off the water and cover with fresh cold water. Add the orange, bouquet garni, onion and golden syrup.
  2. Bring to the boil, then lower heat to a gentle simmer for 50-60 minutes per 500 grams, or until a skewer can easily be inserted.
  3. Remove the tongue and leave to cool for 10 minutes. Strain and reserve 1/4 cup of the cooking liquid.
  4. Cut down the centre of the tongue just through the thick skin layer and peel it off completely. (If the skin will not come off easily, then the tongue is not cooked properly. Continue cooking).
  5. Cut the tongue into 2cm dice and place in a bowl with the basil or parsley, sundried tomatoes, olives, capers and mustard. Season well with pepper and mix.
  6. Stir the wine and the 1/4 cup reserved cooking liquid together and sprinkle over the gelatin. Allow to swell then dissolve over hot water, or by heating in the microwave for 10-15 seconds.
  7. Transfer the seasoned diced tongue to a 6-cup capacity loaf tin and pour over the gelatin mix. Cover with plastic wrap and place a weight on top. Refrigerate overnight.
  8. Serve sliced with fresh tomato and red onion chutney and fresh bread.

Fresh Tomato and Red Onion Chutney

  1. Toss all the ingredients together.

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