Tuesday, April 8, 2014

Chow Down to Eurovision 2014 - Russia

добрый вечер (dobryy vecher) Saucers, this is Russia calling, the home of the vodka babushka from Chow Down to Eurovision 2013.

Russia will be represented by garlic tongue this year, who doesn't love a good garlic tongue???

Many years ago I worked in a shared space with a community centre that also hired rooms to seniors groups.

There was a group of Russian ladies that would meet weekly to have lunch together and would need to use the kitchen to heat up their contributions.

Now I am kicking myself that I did not pay more attention to their dishes or befriend them so that I had a ready supply of ideas for the Chow Down to Eurovision.

Thankfully there is one dish they cooked that is firmly etched in my mind, and nostrils.

Each Tuesday the plate of tongue would arrive to be microwaved for 2 minutes and fill the air with glorious garlic.

This would usually be followed with a chorus asking what that awful smell was, even asking the tongue lady (I don't know her name) why she would even make such a dish.
We really are a very tolerant bunch.

So long story short, the Russian tongue lady inspired me to cook my first tongue.

Apart from peeling back the skin there is no "gross factor" about cooking this dish.

The hardest part was finding the tongue, 8 butchers and 2 markets later, I celebrated with the "I got tongued selfie"


Garlic Tongue
  • 1 ox tongue
  • 2 brown onions
  • 2 stalks of celery
  • 2 carrots
  • 4-5 gloves garlic
  • Parsley
  • 1 chilli
  • 5-6 cloves
  • 3-4 bay leaves
  • Pinch of pepper corns
  • Large pinch of salt
  • 3-4 cloves garlic, minced
  • 1/2 cup olive oil
  • Few sprigs of parsley, chopped
  • Pinch of salt
  • Add tongue and remaining ingredients in a large pot and cover with cold water
  • Bring to the boil and simmer for about 3 hours till tender
  • Remove tongue from stock and refrigerate over night
  • Discard stock and vegetables
  • Peel the skin from the tongue (there always has to be a gross job)
  • Slice in thin(ish) pieces and place on serving plate
  • Combine, minced garlic, olive oil, parsley and salt and mix well.
  • Generously drizzle over the tongue
  • Serve hot or cold for sandwiches, toast or with a creamy mash potato.
  • It's another one to cross off the "have you ever cooked....." list
I didn't mind the tongue, cover something in garlic and I'm there but AB was not of it!
The chickens may have enjoyed the remains of the day
 Tastes like a tongue.....yeah that's deep!

It is impossible not to sing along!
They are all grown up and are back to represent Russia with a the pop tune Shine, will they be the first twins to win junior and "real" Eurovision?

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