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Braised pig cheeks with deep-fried black pudding, crispy pancetta and celeriac purée

Braised pig cheeks with deep-fried black pudding, crispy pancetta and celeriac purée

Tuck into this perfect autumn dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn

Ingredients

For the meat

  • 4 pig cheeks
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 50ml red wine
  • 1l beef stock

For the celeriac

  • 1 celeriac
  • 100ml milk

For the black pudding fritters

  • 1 onion, diced
  • Glug of olive oil
  • 4 slices smoked pancetta
  • 100g black pudding, crumbled
  • 2 eggs (1 beaten)
  • 10g plain flour
  • 10g Panko breadcrumbs
  • Salt and pepper

Method

  1. Sear the pig cheeks in a hot pan for approximately three to four minutes, until browned, then remove from the pan.
  2. In the same pan, roughly chop the carrot, celery and onion and sauté for a few minutes.
  3. Once coloured and softened, deglaze the pan with the red wine, then add the beef stock, bring to the boil and add the cheeks.
  4. Simmer until tender – for approximately 90 minutes.

To make the celeriac purée

  1. Meanwhile, peel and dice the celeriac and place it in a saucepan. Cover with the milk, bring to a boil and then simmer for 10–15 minutes, or until the celeriac is tender.
  2. Blend into a smooth purée, pass through a sieve, and season.

To make the black pudding fritters

  1. Sweat the diced onion in a glug of olive oil, then cool.
  2. Mix with the black pudding, one egg, salt and pepper, then shape into fritters.
  3. Dip the fritters, first in the flour, then in the beaten egg, then the breadcrumbs.
  4. Deep fry in some vegetable oil heated to 180°C for around five minutes, until crispy and golden.

To crisp the pancetta

  1. Bake the pancetta between two layers of parchment paper and two trays at 180°C for 20 minutes, or until crispy.

To serve

Smear a spoonful of celeriac purée across the plate, place a pig cheek on top. Add a fritter alongside, then a pancetta slice, and top with the stock the pig cheeks were cooked in.

Recipe by Gareth Head

Head Chef

The Crabshell Inn

www.thecrabshellinn.com

Gareth Head. Head Chef, The Crabshell Inn

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