PIG CHEEK STROGANOFF

METHOD

Method

Place a solid saucepan onto medium heat with a good drizzle of oil

Place your trimmed cheeks into a large mixing bowl with the flour, paprika and a good pinch of salt and pepper. Toss the pig cheeks in the flour mix until well coated and dust off any excess. Brown the pig cheeks in the saucepan until well coloured on all sides. Remove them and set aside.

Add a touch more oil to the pan and add the onions, garlic and a pinch of salt. Sweat the onions until slightly coloured. Return the pig cheeks to the pan and add the red wine. Bring the wine to the boil and reduce it by two thirds or until it is syrupy.

Add the dried wild mushrooms, beef stock and a bay leaf to the pan and bring it to a gentle simmer. Cover the contents with a round of baking parchment and reduce the heat to a low simmer. Simmer the cheeks for 1½ hours or until tender. If the sauce is looking a little thin, remove the baking parchment and increase the heat slightly to reduce the sauce to the desired consistency. Set the pan aside, covered, to keep warm.

In separate frying pan, heat the butter with a splash of oil. Add the fresh mushrooms to the pan with a pinch of salt and sauté until golden brown. Add the sauteed mushrooms to the stroganoff.

To serve

Bring the stroganoff to a gentle simmer and add the sour cream. Gently swirl it through before serving in a large bowl or serving dish. Finish the stroganoff with the picked dill and sliced gherkins. Best served with steamed wild or basmati rice and a final dusting of paprika.