pigs cheeks

All other recipes including your personal favourite and any seasonal tips to share

pigs cheeks

Postby fatchef » Thu Dec 16, 2010 12:25 pm

Hi all I have just ordered pigs cheeks from my local friendly butcher but I wondered if any of you had some good ideas of recipies and cooking of them...

Was thinking of slow slow cooking and making a nice homemade ragu to go with pasta.. but will have enough to do a few different things

Looking for inspiration.. 8)
I AM A DREAMER AND AM DREAMIN OF LEAVING WORK
User avatar
fatchef
Registered Member
 
Posts: 56
Joined: Fri Sep 03, 2010 12:25 pm
Location: ABERDEENSHIRE

Postby mattwright » Thu Dec 16, 2010 8:46 pm

I like to braise them really slowly for 6 hours, then glaze them and roast the fat crisp.

Normally serve just with a simple salad and pickled something-or-other.
Matt Wright
WRIGHTFOOD BLOG
www.mattikaarts.com/blog
mattwright
Registered Member
 
Posts: 306
Joined: Tue Oct 28, 2008 11:50 pm
Location: Seattle WA, USA

Postby Oddley » Thu Dec 16, 2010 9:23 pm

I have done Bath chaps, with the cheeks. I liked them, nice creamy fat and good meat.

http://forum.sausagemaking.org/viewtopi ... =7208#7208
Being right, only comes from being wrong.
User avatar
Oddley
Registered Member
 
Posts: 2250
Joined: Sun Oct 03, 2004 10:58 pm
Location: Lost Dazed and Confused

Postby Paul Kribs » Fri Dec 17, 2010 6:54 am

I've cured them as bacon and hot smoked them with oak. Very good indeed sliced cold and put into a sandwich with a bit of pickle.

Regards, Paul Kribs
User avatar
Paul Kribs
Registered Member
 
Posts: 1588
Joined: Tue Apr 12, 2005 11:41 am
Location: South London, England

Postby fatchef » Tue Dec 21, 2010 7:32 am

I've cured them as bacon and hot smoked them with oak. Very good indeed sliced cold and put into a sandwich with a bit of pickle


now this interests me.. I pressume you would just follow a standard drycure process??
I AM A DREAMER AND AM DREAMIN OF LEAVING WORK
User avatar
fatchef
Registered Member
 
Posts: 56
Joined: Fri Sep 03, 2010 12:25 pm
Location: ABERDEENSHIRE

Postby Paul Kribs » Tue Dec 21, 2010 11:15 am

fatchef wrote:
I've cured them as bacon and hot smoked them with oak. Very good indeed sliced cold and put into a sandwich with a bit of pickle


now this interests me.. I pressume you would just follow a standard drycure process??


Yes, it's as easy as that.. CLICK HERE for a picture in an earlier thread.

Regards, Paul Kribs
User avatar
Paul Kribs
Registered Member
 
Posts: 1588
Joined: Tue Apr 12, 2005 11:41 am
Location: South London, England

Postby fatchef » Tue Dec 21, 2010 2:50 pm

:drool: is all i have to say!!!

mmmmm


oops just picked them up now £35 lighter.. they said only ordered 6 but he reckoned 8 arrived.. bigger pigs than i thought...

i'll be eating pig cheeks for weeks..

not complaining tho.. the wife might but thats not unusual hehe
I AM A DREAMER AND AM DREAMIN OF LEAVING WORK
User avatar
fatchef
Registered Member
 
Posts: 56
Joined: Fri Sep 03, 2010 12:25 pm
Location: ABERDEENSHIRE


Return to Cookery in general

Who is online

Users browsing this forum: MikeD and 1 guest