Wednesday, 23 September 2015

MADE: Slow Braised Pigs Cheeks - #2 Sherry

As I told you last week, the lovely team at Grey's Fine Foods sent me a biiiig delivery of Iberico pigs cheeks. I cooked them in cider. They were absolutely delicious. Like seriously delicious and I want to make them again very, very soon.

Recipe two - slow cooked in sherry. Cooking these babies in sherry is probably more of a traditional Spanish way of serving these. The flavour is obviously much richer than cooking with cider and, in all honesty, made the dish have more of a 'winter stew' feel. Not that this is a bad thing, I LOVE stew. And this kinda dish with pigs cheeks was too tasty for words.

I'm going to keep it short and sweet, here's pigs cheeks recipes number two.

All you need to serve four:
1/2 kg Iberico pork cheeks
1 onion, diced
2 garlic cloves, crushed
175ml sherry
500ml beef stock - I use these
1 tsp paprika
1/2 tsp cumin
Fresh parsley, chopped
2 tbsp cornflour
Sea salt and black pepper, to season

You can either cook these in the oven (preheated at 150, fan assisted) OR in the slow cooker on high. Both ways will need at least 8 hours.

Whichever way you're cooking, everything except the cornflour needs to go into the casserole dish/slow cooker dish. Obviously mixing the beef stock with boiling water before adding to the dish.

After cooking when the dish is pretty much ready to serve, add the cornflour. Stir well so it does not go lumpy.

Dish up with your favourite veggies. I opted for roasties, carrots and green beans this time.

SO so tasty. I can't get over how nice these taste slow cooked. I definitely think the cider cooked cheeks were my favourite but the sherry cooked ones still tasted incredible.

Let me know which you prefer in the comments below or on twitter.


*HUGE thank you to the wonderful Grey's Fine Foods for gifting me with the pork cheeks for both of my recipes - all views are my own*

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