Recipe

Potted Tongue Canapés

Savory Delights: Potted Tongue Canapés

4.6 out of 5

Indulge in the rich flavors of English cuisine with these delectable Potted Tongue Canapés. This traditional dish showcases the unique combination of tender tongue meat, aromatic spices, and creamy butter, creating a delightful appetizer that will impress your guests.

Appetizer› Potted Tongue Canapés

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Preparation time

30 minutes

Cooking time

2-3 hours

Total time

2 hours 30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Low carb, Keto, Gluten-free, Dairy-free (if using dairy-free butter substitute), Paleo

Allergens

Dairy (butter)

Not suitable for

Vegetarian, Vegan, Pescatarian, Nut-free, Egg-free

Ingredients

500g (1.1 lb) beef or pork tongue 500g (1.1 lb) beef or pork tongue
1 teaspoon ground cloves 1 teaspoon ground cloves
1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
1 teaspoon ground allspice 1 teaspoon ground allspice
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon black pepper
200g (7 oz) unsalted butter, clarified 200g (7 oz) unsalted butter, clarified
Toasted bread or crackers, for serving Toasted bread or crackers, for serving

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat: 30g (total), 18g (saturated)
Carbohydrates: 1g (total), 0g (sugars)
Protein: 18g
Fiber: 0g
Salt: 1.2g

Preparation

1.
Place the tongue in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the tongue is tender.
2.
Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat.
3.
Finely chop the tongue meat and transfer it to a mixing bowl.
4.
Add the ground cloves, nutmeg, allspice, salt, and black pepper to the bowl. Mix well to combine.
5.
Spoon the mixture into small ramekins or jars, pressing it down lightly.
6.
Pour the clarified butter over the top of each ramekin, ensuring that the meat is completely covered.
7.
Refrigerate the canapés for at least 2 hours, or until the butter has solidified.
8.
Serve the Potted Tongue Canapés with toasted bread or crackers.

Treat your ingredients with care...

Beef or pork tongue — Make sure to simmer the tongue until it is tender and easily peelable. Removing the outer skin and excess fat is essential to achieve a smooth texture in the canapés.

Tips & Tricks

For a more intense flavor, marinate the tongue in the spice mixture overnight before cooking.
Experiment with different spices such as cinnamon or ginger to add a unique twist to the canapés.
Serve the canapés with a dollop of tangy mustard or a sprinkle of fresh herbs for added freshness.

Serving advice

Arrange the Potted Tongue Canapés on a platter and garnish with a sprig of fresh herbs. Serve alongside toasted bread or crackers to provide a delightful crunch.

Presentation advice

To enhance the visual appeal, choose small, decorative ramekins or jars for serving. The golden layer of clarified butter on top of the canapés adds an elegant touch. Consider placing the canapés on a bed of fresh lettuce leaves for a pop of color.