Beef Tongue and Quail Eggs
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Category
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Cuisine
Western
Servings
4
Prep Time
20 minutes
Cook Time
90 minutes
Ingredients
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400g beef tongue
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6 quail eggs
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2g baby coriander
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2g red sorrel cress
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4g toasted white & black sesame
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10g white sugar
-
1l water
BEEF TONGUE SAUCE: (MIX ALL INGREDIENTS TOGETHER)
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200g ebara yakiniku
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20g diced spring onion
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10g diced coriander
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10g diced fresh garlic
QUAIL EGGS DASHI STOCK:
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1 cardamom
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4g star anise
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4g cinnamon stick
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2 bay leaf
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1g dry orange skin
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8g sichuan pepper
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10g dashi powder
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1 lemongrass
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25g fresh ginger
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2g clove
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30g salt
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40g sugar
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300g water
CAULIFLOWER PUREÉ: (BLEND ALL INGREDIENTS TILL SMOOTH)
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50g cauliflower florets, boiled
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20g cooking cream
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10g butter
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1g sea salt flakes
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Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Directions
Add the beef tongue and 1 litre of water into the SmartLid™, move slider to PRESSURE mode and PRESSURE COOK on Hi for 45 minutes. Reduce pressure naturally and remove the beef tongue from the SmartLid™. Slice the tongue into thin slices.
To prepare the quail egg dashi stock, boil all the stock ingredients using the PRESSURE COOK function on Hi for 30 minutes, then leave to cool.
Boil the quail eggs separately for 2½ minutes then place them in ice water until cool enough to peel off the shells.
Marinate the eggs in the dashi stock for 30 minutes. At the same time, marinate the beef tongue in the tongue sauce for 30 minutes.
Move slider to AIR FRY/HOB mode. Using the AIR FRY function, air fry the marinated tongue at 180°C for 2 minutes. Remove the beef tongue from the SmartLid™ and brush it with the tongue sauce.
Cut the quail eggs in half and sprinkle sugar. Caramelise the sugar with a blow torch until golden.
Plate the dish up with cauliflower pureé. Garnish the dish with red sorrel, baby coriander and both sesame seeds.
