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

Before you jump to Creamy Pig’s Cheeks & Assorted Alliums Casserole recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to creamy pig’s cheeks & assorted alliums casserole recipe. To make creamy pig’s cheeks & assorted alliums casserole you only need 19 ingredients and 8 steps. Here is how you do that.

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

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