Without fail making ultimate Creamy Pig’s Cheeks & Assorted Alliums Casserole easy, yummy, practical.
Good Evening every body, at this time you get present recipe Creamy Pig’s Cheeks & Assorted Alliums Casserole with 19 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 8 stages of easy cooking Creamy Pig’s Cheeks & Assorted Alliums Casserole.
Ingredients for Creamy Pig’s Cheeks & Assorted Alliums Casserole
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Needed 3 tbsp : plain flour.
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Needed : Salt (sea salt preferred).
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Needed : Ground black pepper.
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Needed 12 : pig’s cheeks.
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Needed 50 ml : rapeseed oil (cold-pressed recommended).
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Needed 35 g : butter (I use unsalted).
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Prepare 1 : red onion, sliced into half-moons.
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Needed 2 : banana shallots, sliced.
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Needed 2 : leeks, sliced.
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Prepare 3 cloves : garlic, sliced.
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Prepare 25 ml : runny honey.
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Prepare 2 : bay leaves.
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Prepare 1 tsp : dried thyme.
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Prepare 1/2 tsp : smoked paprika.
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Needed 250 ml : dry white wine.
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Prepare 250 ml : chicken stock.
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Needed 1/4 tsp : cayenne pepper.
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Prepare 1 : heaped tbsp mustard (Dijon or wholegrain, as preferred).
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Prepare 150 ml : double cream.
If all ingredients Creamy Pig’s Cheeks & Assorted Alliums Casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Creamy Pig’s Cheeks & Assorted Alliums Casserole
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Season the flour and roll the pig’s cheeks in it to cover lightly..
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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..
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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..
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Add the honey, bay leaves, thyme and smoked paprika, stir gently but thoroughly..
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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..
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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..
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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..
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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..
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