I F you are looking for an alternative for a typical Sunday beef roast, try this recipe. We can use pork in a lot of different ways, and we do, probably more than we think! Pork is a very versatile meat but you do need to take care in cooking it as it dries out easily.
BRAISED PIG CHEEKS, GRILLED CHORIZO, CREAMED POLENTA
Serves 4
Ingredients:
8-12 pig cheeks
1 packet of spinach
12 pieces of sliced chorizo
1 courgette
½ cup of polenta
Tempura flour
1 cup of vegetable stock
2 onions
1 cup of cream
1 clove of garlic Truffle oil – to taste
½ packet of thyme
100g butter
½ pint of chicken stock
½ pint of beef stock
Method: Preheat the oven to 180C. Wash the pig cheeks, place in a hotpot and colour them all over with an even colour. Take out of the pot and get rid of the excess fat in the pot. Peel and chop the onions roughly. Cut the garlic in half. Put the butter into the already used pot, add the onions and garlic and fry until a nice dark colour.
Add the pig cheeks, then the chicken and beef stock, put in the thyme leaves and bring to the boil. Put greaseproof paper on top of the pot and put into the oven for around 2-3 hours. When cooked, take the pig cheeks out of the stock and pass the stock through a sieve to be left with the remaining vegetables and herbs in the sieve.
Put the remaining vegetables and herbs in a small pot and reduce until a nice coating consistency is achieved. Place the chorizo on a tray then put under the grill for a couple of minutes. Put the remaining stock in a pan, bring to the boil and add the polenta, mixing well for a few minutes until the polenta is cooked. If it’s not creamy enough, just add a little more cream, adding truffle oil to suit your taste.
Pick, wash and cook the spinach. Slice the courgette at a slight angle. Mix some tempura flour with a little water, mixing well so it is nice and smooth. Put the courgette in the mix, drain, then fry in a deep-fat fryer, slowly until golden brown and crsipy. These are called courgette beignets. Dressing the plate
Put the polenta onto the base of the plate, then add a little spinach, placing the pig cheek on top. Place a couple of the chorizo pieces and courgette beignets over the cheek, then drizzle your sauce over and around.
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St. Glasgow, G2 4RL Telephone 0141 248 3801 email: info@ brianmaule.com website: www. brianmaule.com
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