Classic British cooking from Tom Pemberton of Hereford Road for Taste of London: Lamb’s tongues and sweetbreads, pearl barley, mint and parsley
1. Take the lambs tongues out of brine and soak them in cold water for a couple of hours. Then cook without boiling in plenty of water with some carrot, celery, onion and thyme. They will be ready when the skin begins to peel off one of the tongues easily. Remove from the pot and peel all the tongues while still warm. Return to the cooled cooking liquor.
2. Fill a roomy pan with cold, salted water; add sliced onion, leek, celery and bay leaf. Bring to the boil, add lemon juice and blanche the sweatbreads for 4 or 5 minutes until firm. Peel off the fat and membrane while still warm.
3. Wash the pearl barley and cook with a rough dice of onion, celery, leek and thyme until tender. Drain, discard the vegetables and dress in a little olive oil.
4. When the pearl barley is cool briefly toast in a medium to hot oven.
5. Pick and wash the parsley and mint. Roughly chop the herbs and place in a mixing bowl with the sliced shallots, capers and pearl barley.
6. Make a dressing with the olive oil, lemon juice and garlic. Finely slice the round shallots.
7. Let a large frying pan get very hot and then fry the seasoned sweetbreads in some oil and butter on a medium heat. The aim is for the sweetbreads to be golden brown all over. When the sweetbreads are nearly there slice the lambs tongues in half down the length and add to the pan. Turn the tongues, allowing to caramelise on each side. Add a splash of sherry vinegar to the pan.
8. Add the hot tongues and sweetbreads to the mixing bowl dress with the olive oil and lemon dressing and check the seasoning. Divide between 4 plates.
Recipe © courtesy of Tom Pemberton at Hereford Road, London
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