Creamy Pig’s Cheeks & Assorted Alliums Casserole
Creamy Pig’s Cheeks & Assorted Alliums Casserole

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, creamy pig’s cheeks & assorted alliums casserole. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Creamy Pig’s Cheeks & Assorted Alliums Casserole is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Creamy Pig’s Cheeks & Assorted Alliums Casserole is something which I have loved my entire life. They are fine and they look wonderful.

Pig's cheeks respond best to slow cooking in a hearty liquid imbued perhaps, with softened onions, a few sweet root vegetables, a bunch of thyme or bay and a generous depth of red wine or perhaps. Braised pig's cheeks with mustard cream sauce. Dreary winter weather calls for hearty dishes. Food that fills your belly and leaves you with a warm, fuzzy and satisfied feeling.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have creamy pig’s cheeks & assorted alliums casserole using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Creamy Pig’s Cheeks & Assorted Alliums Casserole:
  1. Get 3 tbsp plain flour
  2. Make ready Salt (sea salt preferred)
  3. Get Ground black pepper
  4. Get 12 pig’s cheeks
  5. Prepare 50 ml rapeseed oil (cold-pressed recommended)
  6. Prepare 35 g butter (I use unsalted)
  7. Get 1 red onion, sliced into half-moons
  8. Get 2 banana shallots, sliced
  9. Make ready 2 leeks, sliced
  10. Get 3 cloves garlic, sliced
  11. Make ready 25 ml runny honey
  12. Get 2 bay leaves
  13. Prepare 1 tsp dried thyme
  14. Get 1/2 tsp smoked paprika
  15. Get 250 ml dry white wine
  16. Prepare 250 ml chicken stock
  17. Make ready 1/4 tsp cayenne pepper
  18. Make ready 1 heaped tbsp mustard (Dijon or wholegrain, as preferred)
  19. Make ready 150 ml double cream

The pig's cheek is a versatile cut: it can be cured to make fatty bacon and sliced into lardons for a carbonara or a beef bourgignon. Cooked long and slow, a life spent chewing is rendered into sublime silky texture - especially when accompanied by a hearty liquid of onions, root vegetables, bay and … Heat the olive oil in a heavy skillet. Known as the "other red meat" by the Spanish locals, Iberico pork cheeks are a unique cut of pork meat by being quite meaty yet surprisingly lean. The pork meat is deep red in colour and is exceptionally rich and full of flavour.

Instructions to make Creamy Pig’s Cheeks & Assorted Alliums Casserole:
  1. Season the flour and roll the pig’s cheeks in it to cover lightly.
  2. Bring 30 ml of the oil up to a medium heat in your casserole dish and brown the pig’s cheeks. Set aside and use a very little of the wine to deglaze your casserole if necessary.
  3. Gently fry the red onion in the butter and remaining oil for 2 minutes, then add the shallots, leeks and garlic and cook, occasionally stirring gently, for a further 10-15 minutes or until softened.
  4. Add the honey, bay leaves, thyme and smoked paprika, stir gently but thoroughly.
  5. Once the vegetables become sticky, add back the pig’s cheeks and stir in the wine and stock. Add a pinch more salt and the cayenne pepper. Stir well and bring to the boil.
  6. Cover and simmer over a low heat until everything is tender, about 2 1/2 - 2 3/4 hours. Stir very occasionally. You shouldn’t need to add liquid but, if it looks like getting dry, add a little more stock or wine: not too much though.
  7. Remove the pig’s cheeks and keep warm. Bring the sauce back to the boil, gradually stir in the cream and mustard and cook for a further 5 or so minutes until it’s a nice golden mixture. Replace the pig’s cheeks and, stirring gently but frequently, quickly warm through.
  8. Serve piping hot onto warmed plates with the accompaniments of your choice. Today we had boiled potatoes, Brussels sprouts and carrots. We find that, with everything else, two pig’s cheeks is a decent portion but do have three each if really hungry! Sometimes we have a little reheated sauce with bread for lunch the following day.

Known as the "other red meat" by the Spanish locals, Iberico pork cheeks are a unique cut of pork meat by being quite meaty yet surprisingly lean. The pork meat is deep red in colour and is exceptionally rich and full of flavour. Heat the olive oil in a heavy pan on a medium high heat. After each cheek is seared, remove from the pan and reserve. Dice the onion and red pepper to a small dice.

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