Step-by-Step Guide to Prepare Favorite Creamy Pig’s Cheeks & Assorted Alliums Casserole

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, creamy pig’s cheeks & assorted alliums casserole. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. 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. Get 3 tbsp plain flour
2. Take Salt (sea salt preferred)
3. Prepare Ground black pepper
4. Get 12 pig’s cheeks
5. Get 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. Take 2 banana shallots, sliced
9. Make ready 2 leeks, sliced
10. Take 3 cloves garlic, sliced
11. Get 25 ml runny honey
12. Make ready 2 bay leaves
13. Get 1 tsp dried thyme
14. Make ready 1/2 tsp smoked paprika
15. Prepare 250 ml dry white wine
16. Take 250 ml chicken stock
17. Prepare 1/4 tsp cayenne pepper
18. Take 1 heaped tbsp mustard (Dijon or wholegrain, as preferred)
19. Take 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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