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Before you jump to Creamy Pig’s Cheeks & Assorted Alliums Casserole recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Choosing to eat healthily provides great benefits and is becoming a more popular way of living. There are many illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get people to follow a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make several small changes that can start to make a difference to our day-to-day eating habits.
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Hence, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to creamy pig’s cheeks & assorted alliums casserole recipe. 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 prepare Creamy Pig’s Cheeks & Assorted Alliums Casserole:
- Take 3 tbsp plain flour
- Use Salt (sea salt preferred)
- Use Ground black pepper
- Take 12 pig’s cheeks
- You need 50 ml rapeseed oil (cold-pressed recommended)
- Prepare 35 g butter (I use unsalted)
- You need 1 red onion, sliced into half-moons
- Provide 2 banana shallots, sliced
- You need 2 leeks, sliced
- Use 3 cloves garlic, sliced
- Prepare 25 ml runny honey
- You need 2 bay leaves
- You need 1 tsp dried thyme
- Use 1/2 tsp smoked paprika
- You need 250 ml dry white wine
- Provide 250 ml chicken stock
- Use 1/4 tsp cayenne pepper
- Get 1 heaped tbsp mustard (Dijon or wholegrain, as preferred)
- Take 150 ml double cream
Steps to make Creamy Pig’s Cheeks & Assorted Alliums Casserole:
- Season the flour and roll the pig’s cheeks in it to cover lightly.
- 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.
- 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.
- Add the honey, bay leaves, thyme and smoked paprika, stir gently but thoroughly.
- 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.
- 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.
- 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.
- 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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