We would like to share a recipe with you every month using our seasonal produce.
This is a great Dish that kicks off the winter chill and brings you into spring. It also uses a part of the pig that‚Äôs not often used but I think it has a great flavour if cooked slowly.
This can also be prepared well in advance and reheated easily for a dinner party.
Cider braised Gloucester old spot Pork cheeks with spring greens and mashed potatoes
For the pig cheeks
8 pig cheeks skinned and all sinew removed
100g each ¬ľ inch dice of carrots, shallots, celery, leeks that have been washed
500ml of cider we use a nice dry Cotswold
2 sticks of thyme and rosemary
1 cloves of garlic chopped
Season then sear the pig cheeks until nice and brown remove from the pan
Add the veg and roast until caramelised
Add the garlic and herb faggot
Add the cider and bring to the boil
Add the demi-glace bring to the boil skim and turn the heat to a simmer
Add the pig cheeks and cook in an oven at 120.c for 3 hours until tender
Allow the cheeks to cool in the demi-glace.
Remove cheeks and reduce the sauce until you achieve a syrupy consistency but not too thick, then pass through a fine strainer
Serve with buttered shredded spring greens, creamed mashed potatoes and wedges of Honey and rosemary roasted apple.