3
These are brilliantforslowcooking,becomeingyielding
and sticky. Pig’s cheeks are sometimes available in
supermarkets – if not, ask your butcher for them
Season 8 pig’s cheeks (for 4 people) well, then heat a
splash of oil in a casserole and brown them on all sides.
Remove from the pan and set aside. Finely chop 1 onion,
2 carrots and 2 celery sticks, then add to the pan with
2 chopped garlic cloves, 3 bay leaves, a strip of orange
peel, a few thyme sprigs and a rosemary sprig.
Cover the pan and fry the veg over a low heat until soft.
Stir in 1-2 tbsp tomato purée and cook for 2 minutes,
then return the cheeks to the pan with 2 glasses of red
wine and simmer until the liquid has reduced. Add
400-500ml chicken stock to cover, bring to a simmer,
then cover and braise at 150°C/130°C fan/gas 2 for about
3 hours until the meat is meltingly tender.
FROM THE BUTCHER’S COUNTER
Cut of the month PIG’S CHEEKS
THEGAME CHANGER
INGREDIENT5 WAYS WITH SRIRACHA
This Thai chilli sauce is fruity, garlicky
and mildly hot. It’s used as a condiment for
Vietnamese pho, fried noodles, spring rolls
and Asian-style egg dishes
DR IZZLE over brunch dishes to give a lift
to fried eggs, bacon and sausages – sriracha
is great with smashed avocado, too.
STIR sriracha, honey and a pinch of garlic
powder together to make an addictive
marinade for chicken wings. Bake in a hot oven
for 50 minutes until the chicken is cooked
through and the marinade is sticky.
SPLASH over veggie curries – particularly
lentil dhals rich with earthy cumin and tangy
lime and coriander – to add a fruity lift of spice.
FRY strips of beef with onion, ginger, garlic
and shredded veg, then add sriracha and soy
sauce for an instant kick of flavour.
MIX sriracha with mayonnaise to use as a
burger sauce – it works well with beef, chicken
or veggie burgers or as a dip for fries....OR TRY SRIRACHA IN THESE
RECIPES, ONLINE NOW AT
delciousmagazine.co.ukQuick crab rolls
Pulled pork with okonomiyaki
Crispy fried halloumi