Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy pig’s cheeks & assorted alliums casserole. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Dust the pigs' cheeks in seasoned flour. Heat half the oil in a large, heavy based casserole with a tight fitting lid. Pig's cheeks respond best to slow cooking in a hearty liquid imbued perhaps, with softened onions, a few sweet root vegetables, a bunch of thyme or bay and a generous depth of red wine or perhaps. Heat a large ovenproof dish on the hob, once hot add the olive oil.

Creamy Pig’s Cheeks & Assorted Alliums Casserole is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Creamy Pig’s Cheeks & Assorted Alliums Casserole is something which I have loved my whole life. They’re nice and they look fantastic.

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

Season the pig's cheeks with salt and pepper. Brown the pig's cheeks in butter or oil. It's best to use a Dutch oven or a similarly heavy pan for this. Once the cheeks have a nice colour, remove them from the pan.

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.

It's best to use a Dutch oven or a similarly heavy pan for this. Once the cheeks have a nice colour, remove them from the pan. Pork cheeks, as the name would suggest, are the little nuggets of flesh found in the cheek of the pig. Not to be confused with the jowl, which is the surrounding area of the face and is more fat (albeit tasty fat) than meat. The cheeks are meaty little portions marbled with fat, which make them melt-in-the-mouth tender once slow cooked.

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