Meat Press

Cast iron meat press with a ceramic bowl. The bowl measures 14cm in diameter and is 6.5cm deep and is dishwasher safe, freezer safe and oven proof. The polypropylene disk is also dishwasher and freezer proof.

...and even if it does look like a mediaeval torture instrument, it is a genuine Robert Welch design. The Robert Welch company has been established for over 50 years as a family run concern. The company ethos is to design products that have personality, having functionality and affordability as important characteristics of any product.

Price : £29.99
Product code : rw140

How to Prepare Cold Pressed Tongue

Preparation Time:	30 minutes
Cooking Time:	3 hours
Ingredients:	1.3kg/3lb pickled ox tongue, soaked in water overnight
	2.8L/5 pints cold water
	1 large onion, peeled and cut in half, lengthways
	2 Fresh Bay leaves
	Small bunch of fresh thyme
	small handful of black peppercorns

Place the tongue in a large deep pan. Add the water and the remaining ingredients, bring to the boil, reduce the heat, cover and simmer for 3 hours, turning occasionally.
Transfer the tongue to a chopping board and when the tongue is cool enough to handle, skin and trim away any fat or gristle at the root and underneath the tongue.
Curl the tongue around the inside of ameat press and wind mechanism down until tight.Leave for several hours or overnight until cold and set.
Remove from the mould and serve sliced with a selection of pickles.
Note: this is suitable for freezing for up to three months in a sealed container/freezer bag.