Sunday, 26 October 2014

Pig's Cheeks with Barley and Wholegrain Mustard Lentils

Another old fashioned comfort food dish. Well the meat is old fashioned, the barley and lentils less so. It really was delicious and a bit of a change from serving slow cooked cuts with mash and veg.

Pig's Cheeks with Barley and Wholegrain Mustard Lentils
(Serves 4)

12 pig's cheeks
seasoned plain flour
1 tbsp oil
100ml white wine
275ml beef or chicken stock
200g pearl barley
100ml olive oil
salt and pepper
30g butter
225g puy lentils
1 bay leaf
100ml double cream
2 1/2 tbsp wholegrain mustard
70ml lemon juice
2 onions, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, chopped
2 tbsp chopped parsley
grated zest 1/2 lemon

Flour the pig's cheeks well. Heat the oil I'm a frying pan over a medium high heat and fry the cheeks until coloured. Add the wine and 250ml stock. Bring to the boil, reduce the heat to very low, cover and cook gently for about 2 hours. If the cheeks start to dry out add a bit more liquid.

Bring an of water to the boil and add the barley, cook according to packet instructions. Drain, stir in 80ml oil, salt and pepper, and 2 tbsp lemon juice while the barley is still warm.

Put the remaining olive oil and half the butter into a saucepan over a medium heat and gently sauté the remaining onion and celery until soft but not coloured. Add the lentils, bay leaf and 450ml water and bring to the boil. Turn the heat down and simmer for 20 mins or until tender. Drain and remove the bay leaf.

Put the cream in a large saucepan and bring to the boil. Reduce the heat to a simmer and add the mustard, the remaining lemon juice and seasoning. Add the lentils and stir everything together.

Plate the barley and lentils. Top with the pig's cheeks drizzled with the cooking juices. Serve.

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