Steps to Make Favorite Creamy Pig’s Cheeks & Assorted Alliums Casserole

Creamy Pig’s Cheeks & Assorted Alliums Casserole.

Hello everybody, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, creamy pig’s cheeks & assorted alliums casserole. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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To begin 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 can achieve that.

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

1. {Make ready 3 tbsp of plain flour.
2. {Take of Salt (sea salt preferred).
3. {Get of Ground black pepper.
4. {Prepare 12 of pig’s cheeks.
5. {Get 50 ml of rapeseed oil (cold-pressed recommended).
6. {Take 35 g of butter (I use unsalted).
7. {Take 1 of red onion, sliced into half-moons.
8. {Prepare 2 of banana shallots, sliced.
9. {Take 2 of leeks, sliced.
10. {Prepare 3 cloves of garlic, sliced.
11. {Make ready 25 ml of runny honey.
12. {Prepare 2 of bay leaves.
13. {Prepare 1 tsp of dried thyme.
14. {Prepare 1/2 tsp of smoked paprika.
15. {Take 250 ml of dry white wine.
16. {Take 250 ml of chicken stock.
17. {Take 1/4 tsp of cayenne pepper.
18. {Get 1 of heaped tbsp mustard (Dijon or wholegrain, as preferred).
19. {Make ready 150 ml of 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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