Braised Pigs Cheeks With Garlic Cumin Potatoes Recipes

BRAISED PIGS' CHEEKS WITH GARLIC-CUMIN POTATOES

Steps:

• For the pigs' cheeks, preheat the oven to 150C/130C Fan/Gas 2.
• Heat the oil in an ovenproof casserole over a medium heat. Add the pigs' cheeks and fry for 1-2 minutes on all sides, or until browned all over. Remove from the casserole and set aside.
• Add the onion, carrots and garlic to the casserole and fry for 4-5 minutes, or until light golden-brown.
• Add the cumin, smoked paprika and raisins, stir well and continue to cook for a further 1-2 minutes.
• Pour in the sherry and bring to the boil, scraping up any burned bits from the bottom of the pan using a wooden spoon. Continue to boil until the volume of sherry has reduced by two-thirds.
• Return the pigs' cheeks to the casserole, the pour over the stock and return the mixture to the boil. Transfer the casserole to the oven and cook for 2-2½ hours, or until the pigs' cheeks are tender and the cooking liquid has reduced and thickened to a sauce.
• Meanwhile, for the garlic-cumin potatoes, boil the potato cubes in a pan of salted water for 8-10 minutes, or until tender. Drain well, mash using a potato ricer or masher, then set aside to cool.
• Heat the oil in a frying pan over a medium heat. Add the garlic and cumin and fry until the garlic is pale golden-brown.
• Mix together the mashed potatoes, garlic, cumin and the cooking oil in a bowl until well combined. Stir in the butter, then season, to taste, with salt and freshly ground black pepper. Keep warm.
• For the picada, blend all of the picada ingredients to a thick paste in a food processor. Season, to taste, with salt and freshly ground black pepper.
• When the pigs' cheeks are cooked, remove the casserole from the oven and place it on the hob over a medium heat. Stir in the chocolate and the three-quarters of the picada and simmer for 2-3 minutes, or until the chocolate has melted and the sauce has thickened a little more. Season, to taste, with salt and freshly ground black pepper.
• To serve, divide the pigs' cheeks equally among 4 serving bowls. Spoon the potatoes alongside. Garnish each dish with some of the remaining picada.