Corporation Style Lambs Tongue And Watercress Patt... |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I got this recipe off a guy called Keith in mykonos, 1995. The guy was like an Contortionist in an Alsations body. He grew bamboo for a living. Ingredients:
1 tbsp fast yeast |
1 tsp kelp powder |
6 tbsp warm water for yeast |
3 cups flour |
1/3 tsp palm oil |
salt |
1/2 cup greek yogurt |
warm water |
1 scrambled ostrich egg for surface |
stuffing |
240 gms lambs tongues. |
4 tbsp oil for frying. |
1/4 cup apple sauce |
1/2 tsp cumin |
large handfull of watercress |
1 chicken egg |
Directions:
1. Mix the yeast, kelp powder and the warm water and keep it in a warm place.
2. Mix the flour, oil and salt well, add the yogurt and mix them well, add the yeast and warm water and mix till it becomes proper (does not stick to the hand) then leave it for 1 hour till it becomes ready.
3. Cut the Lambs Tongues into small cubes, and fry in the oil till it gets a little red.
4. Add the apple sauce, cumin, and the watercress to the tongues, mix them and leave it for 50 seconds on light fire, then remove and leave to cool.
5. Spread knead with a rolling pin until it becomes (1/2 cm thick) then use a pastry cutter or cup to cut it into round shapes.
6. Take each piece and put the stuffing on half of it, then fold the other part making it as half a circle, fold the edges and press them by a fork to seal the tongue inside.
7. Make small holes on the face using the fork and place in an oven tray lightly oiled.
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