Simple Way to Prepare Ultimate Creamy Pig’s Cheeks & Assorted Alliums Casserole

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy pig’s cheeks & assorted alliums casserole. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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

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

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

1. Make ready 3 tbsp plain flour
2. Make ready Salt (sea salt preferred)
3. Take Ground black pepper
4. Take 12 pig’s cheeks
5. Prepare 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. Prepare 3 cloves garlic, sliced
11. Take 25 ml runny honey
12. Prepare 2 bay leaves
13. Prepare 1 tsp dried thyme
14. Get 1/2 tsp smoked paprika
15. Take 250 ml dry white wine
16. Prepare 250 ml chicken stock
17. Prepare 1/4 tsp cayenne pepper
18. Get 1 heaped tbsp mustard (Dijon or wholegrain, as preferred)
19. Prepare 150 ml double cream

Steps 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 is going to wrap this up for this exceptional food creamy pig’s cheeks & assorted alliums casserole recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!