Otto Say’s 
Roasted Beef Tongue
1 Beef
Tongue
1 Tbsp Sea
Salt
1 Tbsp Black
Pepper
3 Garlic
Clove, minced
Olive Oil,
for roasting
Method
1. Place the
tongue in the crock pot with enough water or (stock beef) to cover it.
2. Add the
seasoning and set the crock pot on low. Cook on low for 6-8 hours.
3. Remove
the tongue from the liquid and let it rest and cool for 30 minutes
4. Carefully
remove the skin from the outside of the tongue.
5. Cut
it into slices and arrange on a greased baking pan.
6. Brush
with olive oil and add salt and pepper to taste.
Roast,
uncovered, at 195 C for 15-20 minutes,
until lightly crisped around the edges.
Serve plain
or mushroom sauce
Chicken and Vegetable Soup with Quinoa and Bacon (Serves 4 to 6
4 bacon slices
300 ml. chopped onion
300 ml. diced butternut squash
200 ml chopped carrot
1 teaspoon salt
300 ml. chopped onion
300 ml. diced butternut squash
200 ml chopped carrot
1 teaspoon salt
6 garlic cloves, minced
2 chicken breast skinless, boneless cut into small cubes
1/2 teaspoon freshly ground black pepper,
1 ½ lt Chicken Stock
2 bay leaves
200 ml. uncooked quinoa, rinsed
200 ml. uncooked quinoa, rinsed
6 cups uncooked chopped kale
150 ml. corn fresh or frozen
150 ml. corn fresh or frozen
2 teaspoons thyme leaves
Herbed Croutons
Method
1. Cook the bacon until crisp. Remove the bacon from the
pan, reserving 1 tablespoon of drippings. Crumble the bacon and set aside.
2. Increase the heat to medium-high. Add the onion,
butternut squash, carrot, and 1/4 teaspoon salt to the drippings in the pan;
sauté 5 minutes, stirring occasionally. Add the garlic; sauté 2 minutes. Remove
the mixture from pan.
3. Add the chicken to the pan; sprinkle with 1/4 teaspoon
salt and 1/4 teaspoon pepper. Sauté 5 to 6 minutes or until the chicken is
browned and done. Stir in the vegetable mixture, add chicken Stock bay leaves,
remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a
boil.
4. Add the quinoa to the pan; cover and simmer for 15
minutes. Add the kale, corn and thyme to the pan; simmer, uncovered, 5 minutes
or until kale is tender. Discard the bay leaves. Ladle the soup into bowls and
sprinkle with bacon and (croutons)
