Sherry Braised Pork Cheeks With Roasted Garlic Mashed Potatoes Recipes

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.

SHERRY BRAISED PORK CHEEKS WITH ROASTED GARLIC MASHED POTATOES

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 an 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.
• Meanwhile, for the mashed potatoes, put the potatoes in a pan of salted water, bring to the boil, then simmer for 15 minutes, or until tender.
• For the roasted garlic, place the garlic cloves on a baking tray with a small drizzle of olive oil and bake in a pre-heated oven at 190˚C/375˚F/Gas Mark 5 for 15 minutes or until soft. Allow the garlic cloves to cool down. Use the tip of your finger to press the garlic flesh out of its skin, finely chop all the flesh until you have a smooth purée.
• Drain and return the potatoes to the pan over the heat to remove any excess moisture. Mash well, add the butter, olive oil and the chopped roasted garlic and beat to a smooth purée. Season with salt and pepper.
• For the crispy shallots, dip the shallot rings in the milk and roll in the flour until well coated. Heat the oil in a medium size frying pan and fry the shallot rings until golden brown on both sides. About 3 minutes.
• To serve, put a spoonful of the mash potato in a serving bowl, place the pig cheeks on top and spoon over the sauce. Sprinkle with some fried shallot rings.

RED WINE BRAISED BEEF SHANKS WITH ROASTED GARLIC MASHED POTATOES

Steps:

• If the shanks have a white membrane around the outside, slit that membrane from top to bottom all around the meat to prevent curling during cooking.
• Season the beef shanks with salt and pepper.
• Dredge the beef shanks in the seasoned flour, coating each side completely.
• When the oil is hot, sear the beef shanks for 2 to 3 minutes on each side, or until brown on all sides.
• Remove the shanks and set aside.
• Add the onions to the pan and saute for 2 minutes.
• Season with salt and pepper.
• Add the celery, carrots and parsnips, and continue to saute for 1 minute.
• Season with salt and pepper.
• Stir in the garlic and herbs.
• Cook for 1 minute.
• Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
• Add the stock and mushrooms.
• Bring the liquid up to a boil and reduce to a simmer.
• Add the beef shanks and continue to cook for about 2-4 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall off the bone.
• You can leave it to simmer on the stove, or put the whole pot into a 300 degree oven.
• Season with salt and pepper if needed.
• If sauce is not thick enough, add cornstarch mixed with sauce from stew.
• About half an hour before you are ready to serve, make the potatoes.
• Boil and drain the potatoes.
• Add seasonings and butter, then about 1/3 c half and half.
• Mash to desired consistency, adding more cream as necessary.
• To serve, mound garlic mashed potatoes in the center of the plate.
• Lay a beef shank beside the potatoes and spoon some of the gravy over the top.
• Sprinkle with parsley and serve.