Barrafina: A Spanish Cookbook by Eddie Hart & Nieves Barragan Mohacho & Sam Hart

Author:Eddie Hart & Nieves Barragan Mohacho & Sam Hart [Hart, Eddie]
Language: eng
Format: epub
ISBN: 9780141967219
Publisher: Penguin Books Ltd
Published: 2016-04-27T21:00:00+00:00

Arrocina beans with chorizo, morcilla and pork belly

IBERIAN PIG’S CHEEKS WITH CELERIAC PURÉE AND PARSNIP CRISPS

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This is a wonderfully comforting winter dish. Iberian pig’s cheeks are particularly good, and you can get them in the UK occasionally (see here), but cheeks from other happy pigs work well too.

SERVES 4 AS A MAIN

8 dessertspoons good-quality olive oil

1kg pig’s cheeks

Maldon salt and freshly ground black pepper

4 garlic cloves, peeled and sliced

3 large shallots, peeled and finely chopped

2 carrots, peeled and cut into 1 cm dice

2 leeks (just the white part), finely chopped

2 sticks of celery, finely chopped

4 bay leaves, fresh if possible

a small bunch of fresh thyme

1 bottle of red wine

600ml Chicken Stock (see here)

1 recipe quantity of Celeriac Purée (see here)

FOR THE PARSNIP CRISPS

1 litre oil for deep-frying

2 parsnips

Heat 5 dessertspoons of olive oil over a medium heat in a large casserole or pan until almost smoking. Add the pig’s cheeks and season with salt and pepper. Cook for 6 to 7 minutes, then turn the cheeks over, season again, and cook for a further 2 minutes. Remove the cheeks and set aside.

Add the garlic and shallots and cook for 2 minutes, then add 3 more dessertspoons of olive oil. Add the carrots and cook for 1 minute, then add the leeks and celery and cook for a further minute. Add the bay leaves and thyme.

Add the wine and simmer over a medium heat until it has almost all disappeared. Add the stock and the pig’s cheeks and bring back to the boil. Place a cartouche (a circular sheet of baking parchment with a 3cm hole in the centre that covers the ingredients) over the pig’s cheeks and simmer on a low heat for 2 hours.

To make the parsnip crisps, heat the oil for deep-frying to 180°C in a large pan or a deep-fryer. Peel the parsnips and then, using a vegetable peeler, shave long strips along their length, stopping when you get to the core. Carefully lower the strips into the hot oil and fry for 2 minutes, stirring regularly to prevent them sticking. Remove and drain on kitchen paper, then season with salt.

When the pig’s cheeks are ready, take the casserole off the heat and skim off and discard any fat that has risen to the surface. The sauce should be thick – if it isn’t, remove the cheeks and keep warm while you simmer the liquid until it is reduced, thick and flavoursome.

Put the celeriac purée into a pan and reheat gently. Serve with the pig’s cheeks and the parsnip crisps.

Iberian pig’s cheeks with celeriac purée and parsnip crisps

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