My ox-tongue is cooked.
And it is delicious.
It was the first recipe that I tried out of Marlene Van Der Westhuizen’s
BORD [that is PLATE in my home language, Afrikaans]. I can’t even remember when
last I cooked it. In legal jargon I might say it is since time immemorial – can’t
even remember! Please have a look at her website - it is really something special.
I got stuck with the sauce I had to cook – I did not have all of the
ingredients. Yes, I can hear you telling me you should have … Now it is another
excuse to go out and to get the special ingredients.
It was a pickled one and she recommended a fresh tongue; what to do now?
Marlene knows and she says it should be doused in cold water for about one
hour, which I did. Then the cooking started – olive oil, cloves, carrots coarsely
cut, celery [some time back another friend gave me a celery plant; I quickly
went outside and got my celery and into the pot it went!], some berries, salt
and black pepper kernels. Fill the pot with cold water and toss in the ingredients.
Two and a half hours later,
I took it out and it was perfection.
I love
to think that Julia Child would be proud of me – and if she isn’t, maybe Julie
would be. If she isn’t, I am still very proud of my ox tongue. It was the first
after such a long time of no cooking, let alone an ox tongue. Maybe Marlene would ...?
OX TONGUE À LA’ NIÇOISE – that is what she calls it. Ah, and all of
sudden my learning curve started climbing! What on earth is OX TONGUE À LA’
NIÇOISE? My good friend came to the rescue. Professor Dr G. Oogle provided
guidance. And now I know. This is what the learned Professor tells me about it:
“À la Niçoise is a French cooking term that can be
used to describe the various elements of a side garnish, usually either: sautéed tomatoes, artichokes, sautéed potato balls
(Pommes Parisiennes), vegetable marrow; or sautéed tomatoes, artichokes,
sautéed potato balls, French beans. Or, it can describe ingredients that can be
expected to be found in a dish. In this sense, the ingredients would be
anchovies, black olives, capers, garlic, lemon juice, and tomatoes.”
A French cooking term in my kitchen in Rivonia South Africa – I find it fascinating.
The learning curve is extended to the term: “sautéed.” I recognise it because
my dear wife explained it to me previously on a fair number of occasions. I am
still learning. Academics refer to it as “life long learning.”
Later this morning we will get the ingredients to create the sauce. You
probably noticed that I have already tasted it? Oh yes, how else? To repeat it:
It is delicious!
Some guys get a Michelin star or two or maybe three – I am in the
running for a second-hand re-tread Dunlop tyre. And I am doing my best to get
the award. My friends and my wife think I am the best and that is what really matters and
what really counts.
It wasn’t easy to get it; that is the ox-tongue and not the award which
is up for grabs. Close by my house there is a well-known butcher that sells it;
I was so disgusted with the packaging and client service that I decided I will
never go back. The packaging was covered in fluids and the manager was not
interested to listen to me. I went to another butcher in Morningside, Sandton.
He simply cannot keep up with the supplies. He put my name down on a waiting
list. Can you imagine your name on a waiting list for an ordinary ox-tongue. On
a waiting list! The promise was there that she will phone me once it is in the
shop. And so, the waiting game started.
When we were buying groceries, I went around to the butchery and got it.
It was cooking away, when I got a whatsapp call; she was so happy to
tell me my order has arrived. She was even happier when I told her it is cooking
already.
Tell me your story: neelscoertse@wirelessza.co.za
