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  1. Delicate Warialda Beef Belted Galloway pickled tongue with suet dumpling, onion gravy, caraway cabbage and greens. This is the soul of traditional frugal nose to tail cooking.

    The pickled tongue was poached in a stock I keep at home, made of beef bones, tendons and sinews. So both the meat and the soup are enhanced with flavour as a consequence.

    The dumplings were made in the food processor with seasoned flour, egg, chervil and grated Warialda suet - the beef fat from around the kidneys. They were boiled in the stock after the tongue was cooked. And the onion gravy was made with both the same gelatinous stock and a clove studded onion that was in the stock with the tongue.

    Even the cabbage was cooked with the stock, carraway seeds and a splash of home made chardonnay vinegar. I added a home grown baby beetroot and leaves to the plate too.

    This was a meal I enjoyed so much I went back for seconds of meat and gravy. The tongue was silkily tender with a beautiful subtle taste. This is Slow Food at its most honest. This is also modern first world waste repackaged and holding its own as nostalgic comfort food. 

    (Taken with Instagram)

    Delicate Warialda Beef Belted Galloway pickled tongue with suet dumpling, onion gravy, caraway cabbage and greens. This is the soul of traditional frugal nose to tail cooking.

    The pickled tongue was poached in a stock I keep at home, made of beef bones, tendons and sinews. So both the meat and the soup are enhanced with flavour as a consequence.

    The dumplings were made in the food processor with seasoned flour, egg, chervil and grated Warialda suet - the beef fat from around the kidneys. They were boiled in the stock after the tongue was cooked. And the onion gravy was made with both the same gelatinous stock and a clove studded onion that was in the stock with the tongue.

    Even the cabbage was cooked with the stock, carraway seeds and a splash of home made chardonnay vinegar. I added a home grown baby beetroot and leaves to the plate too.

    This was a meal I enjoyed so much I went back for seconds of meat and gravy. The tongue was silkily tender with a beautiful subtle taste. This is Slow Food at its most honest. This is also modern first world waste repackaged and holding its own as nostalgic comfort food. 

    (Taken with Instagram)

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