Today’s meal is all about earthy winter consolation meals at its greatest. Quite a lot of the components might be in your cabinet already, so presumably only a journey to the butcher will probably be required a couple of days earlier than you wish to make it and ask them to order some pig cheeks for you. This indulgent plateful is an actual favorite in our home, and can each please the household and impress visitors.
Honey- and Marmite-glazed pig cheeks (pictured prime)
It’s greatest to make this the day earlier than, then reheat gently.
Prep 20 min
Chill 2 hr+
Cook dinner 3 hr 30 min
Serves 4
1 tbsp vegetable oil
8 pig cheeks (about 100g every), or 800g collar of pork minimize into 8 items
1 white or brown onion, peeled and roughly chopped
1 giant carrot, trimmed, peeled and cut up in half lengthways
1 medium leek, white half solely, outer leaf peeled off and discarded, the remaining cut up in half lengthways
1 stick celery, trimmed and cut up in half lengthways
1 garlic clove, peeled and left entire
2 cloves
1 star anise
5 black peppercorns
1 bay leaf
2 sprigs recent thyme
About 1½ litres hen inventory, plus 100ml further to complete
50ml honey
50ml Marmite
Warmth the oil in giant, heavy-based frying pan, then sear the pig cheeks throughout, till properly browned.
Put the seared meat in a big casserole dish for which you’ve gotten a lid, then add the onion, carrot, leek, celery, garlic, cloves, star anise, peppercorns, bay leaf and thyme. Pour over sufficient inventory simply to cowl the contents of the pot – it’s possible you’ll not want all of it – then carry to a boil. Flip down the warmth to a simmer and depart to cook dinner for 3 hours, till the meat may be very tender; if you happen to choose, slow-roast the meat in a 160C (140C fan)/325F/gasoline 3 oven for 2 to 2 and a half hours.
Raise the pig cheeks out of the pot, then put them in a dish, cowl and chill within the fridge in a single day, or for lengthy sufficient that they’re fully chilled, so give them at the very least two hours (you need the glaze to stay to them once you come to ending off the dish, and if the cheeks are nonetheless heat once you accomplish that, they are going to crumble). Go the remainder of the combo by means of a sieve right into a clear pan, then cut back it slowly, till the flavour is deep however earlier than it turns into too salty – so style and style some extra. Pressure once more, this time by means of a fantastic sieve, depart to chill, then cowl and chill alongside the cheeks.
While you’re able to eat, put the honey, Marmite and the additional 100ml inventory in a large saucepan and convey to a boil, stirring to ensure they’re all nicely mixed. Flip down the warmth, add the pig cheeks and gently baste within the Marmite combine till nicely glazed and warmed by means of.
Serve without delay with the celeriac and potato dauphinoise under and the reheated diminished sauce.
Celeriac and potato dauphinoise
Once more, this additionally advantages from being made forward of time and reheated on the day.
Prep 15 min
Infuse 10 min+
Chill/press As much as 12 hr
Cook dinner 1 hr
Serves 4
300g maris piper potatoes, peeled and finely sliced (on a mandoline, ideally)
300g celeriac, peeled and finely sliced (once more, on a mandoline, ideally)
400ml double cream
300ml entire milk
2 pinches floor nutmeg
1 garlic clove, peeled and minced
Salt and pepper
Put the sliced potatoes and celeriac in a bowl of chilly water. Put the cream, milk, nutmeg, garlic and a pinch every of salt and pepper in a big saucepan and convey slowly to a boil. Take off the warmth and depart to infuse for at the very least 10 minutes.
Warmth the oven to 200C (180C fan)/390F/gasoline 6. Drain the potatoes and celeriac, then layer them in overlapping slices in a small oven dish lined with baking paper.
Pour sufficient of the cream combination over the potatoes and celeriac to cowl, then bake for 45 minutes, till barely golden on prime and cooked by means of (take a look at for doneness with the tip of a small sharp knife). Take out of the oven and depart to chill.
As soon as the gratin has cooled, cowl with clingfilm or comparable, then weigh it down with a heavy object, comparable to one other oven dish, that can match neatly on prime, then put within the fridge to press for as much as 12 hours.
While you’re able to serve, gently reheat the dauphinoise in a 180C (160C fan)/350F/gasoline 4 oven for 15 or so minutes. Divide into 4 parts and serve instantly.
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