Cannelloni With Braised Pork Cheeks And Sweet Cicely Recipes

PORK CHEEK CANNELLONI WITH TRUFFLE CREAM

Steps:

• In a large casserole dish, heat 3 tablespoons of the olive oil until it starts to smoke. Roll the pork cheeks in the flour and shake the excess flour off. Fry the cheeks in small batches, until golden brown. It takes about 3 minutes on each side. Drain the pork cheeks on kitchen paper and set aside.
• In the same casserole dish, add the extra tablespoon of olive oil if needed and fry on a medium heat the chopped onions, carrots, celery and bay leaf. Make sure you scrape the bottom of the pan to pull off the caramelisation made when frying the cheeks and fry the chopped vegetables until the mix develops a light golden brown colour. About 8 minutes. Return the pork cheeks to the casserole dish, add the sprigs of thyme, season the cheeks with salt and pepper.
• Pour in the sherry and cook on a high heat for 2 minutes until the sherry has reduced slightly. Pour in the beef stock, bring to the boil, reduce the heat and simmer for 3 hours. Once the cheeks are cooked, drain the cooking liquid and set aside. Use a fork to break all the cheeks into a shredded pork mix. Add enough cooking liquid to make the cheek filling moist. Season with salt and pepper and set aside.
• For the truffle cream, heat the oil and butter in a medium size pan and fry on a gentle heat the chopped garlic and onion until soft and translucent, about 5 minutes. Add the white wine, increase the heat and reduce the liquid by half. Add the cream and reduce by one quarter for about 5 minutes, this will thicken the sauce slightly. Season with salt and set aside.
• Before serving, add the truffle paste or freshly grated black truffle.
• Pre-heat your grill oven to the highest setting. In a sauce pan, heat your shredded pork cheek filling and spoon lengthways one quarter of the mix into each pasta sheet, roll each sheet into a cannelloni tube and place on an oven proof dish. Spoon the truffle cream sauce all over, grate some cheese and place under the grill until lightly brown. Serve immediately.

CIDER-BRAISED PORK CHEEKS

Steps:

• Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
• Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
• Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
• Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.

TWICE AS GOOD BEEF & PORK CANNELLONI

Steps:

• Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature.
• Preheat oven to 350°F.
• Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture.
• Use a piping bag to fill the cannelloni noodles.
• Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware).
• Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce.
• Cover with foil and bake for 1/2 - 3/4 hour or until bubbly.
• Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened.
• Spoon over individual servings of cannelloni and serve.

SHERRY-BRAISED PORK CHEEKS

Steps:

• Heat 1 - 2 tbsp olive oil in a large pan then add the onion. Cook gently for 10 - 15 minutes until softened and lighty coloured. Remove and set aside.
• Toss the cheeks in the seasoned flour. Add a little more oil to the pan and turn up the heat. Brown the pork cheeks all over in batches. Turn the heat down to medium.
• Return all the pork and the reserved onions to the pan. Add the garlic, cumin and paprika and cook for a minute, then pour in the sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours.
• Pour in the beef stock then bring the pan to a simmer. Simmer gently for 2 hours or until the cheeks are tender.
• Scatter with parsley leaves and flaked almonds. Serve with rice or buttery mashed potato.

CANNELLONI WITH BRAISED PORK CHEEKS AND SWEET CICELY

Steps:

• Preheat the oven to 350°F.
• To make the filling, season the pork liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the pork cheeks for 2 to 3 minutes per side, or until nicely caramelized.
• Transfer the meat to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine, scraping up any crusty bits. Put the vegetables and wine into the braising dish with the pork cheeks, then pour in the broth and add the bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 3 hours, or until the meat shreds easily with a fork.
• Remove the meat from the braising dish and shred with two forks. Add the sweet cicely and season to taste with salt and pepper. Add a couple of spoonfuls of braising liquid and drizzle with olive oil to moisten. Stir to combine and set aside. Strain the braising liquid into a clean pan and reduce by half; the timing will vary depending on your stove and pan, but will be about 15 to 20 minutes.
• Preheat the oven to 350°F.
• To make the cannelloni, roll out the pasta dough to #2 thickness. Using a pastry wheel and a ruler, trim the rolled-out sheets to measure 5 inches across. Then cut the sheets horizontally to create 5-inch squares. You should end up with 8 pasta squares in all.
• Using a 13 by 9-inch baking dish, spoon enough reduced braising liquid to cover the bottom. Place about 3 tablespoons of the pork filling along one edge of a pasta square. Roll up to encase the filling and form a cylinder, then place seam-side down in the baking dish. Repeat with the remaining pasta squares and filling. Sprinkle the diced butter over the top of the dish and then sprinkle with the cheese.
• Cover the dish tightly with foil. Bake for 30 minutes. Increase the heat to 400°F and remove the foil. Bake for 10 minutes longer, or until the cheese browns and bubbles. Remove the dish from the oven and drizzle with the olive oil. Let cool for 5 minutes before serving.