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

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy pig’s cheeks & assorted alliums casserole. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Creamy Pig’s Cheeks & Assorted Alliums Casserole is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Creamy Pig’s Cheeks & Assorted Alliums Casserole is something that I’ve loved my entire life. They are fine and they look fantastic.

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

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

So that’s going to wrap it up with this exceptional food creamy pig’s cheeks & assorted alliums casserole recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!