Recipe of Favorite Creamy Pig’s Cheeks & Assorted Alliums Casserole

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, creamy pig’s cheeks & assorted alliums casserole. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pig cheeks are a much underused cut of meat, but cooked slowly are something special. Pig cheeks are an unusual cut of meat - I had to order mine specially. But long slow cooking in cider and stock produces deliciously tender meat that's. You're right, the suckling pig tenderloin came smaller than expected.

Creamy Pig’s Cheeks & Assorted Alliums Casserole is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Creamy Pig’s Cheeks & Assorted Alliums Casserole is something that I have loved my whole life.

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

The ingredients needed to make Creamy Pig’s Cheeks & Assorted Alliums Casserole:

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

Pig's cheeks respond best to slow cooking in a hearty liquid imbued perhaps, with softened onions, a few Braised pig's cheeks. The accompanying potatoes produce a creamy, almost "wet" mash of a. Quite literally one of the cheeks on a pig's head. A very underappreciated but tasty cut.

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.

Quite literally one of the cheeks on a pig's head. A very underappreciated but tasty cut. Community content is available under CC-BY-SA unless otherwise noted. Pig cheeks are super cheap and when cooked slowly become meltingly tender. Serve them with creamy mashed potato, Bramley apple sauce, sweet carrots and buttered kale for a special Sunday.

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