Tuesday, 18th September 2018
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I cooked pigs cheeks for the first time just a few months ago, they are easily available here in France.

They are very good indeed. You may have to beg the butcher in Ireland but they used to be available in Cork when I was a boy so he should be able to source them. They are worth it.

ingredients (for 4)

- 8 Pigs Cheeks

- 8 Rashers Streaky Bacon

- Tablespoon flour

- 4 Sticks Celery, chopped

- 2 Carrots, peeled and chopped

- 2 Onions, peeled and chopped

- 8 Cloves garlic, peeled

- Bunch Thyme

- 3 Bayleaves

- 1/2 Bottle Red wine

- 250 cl Stock

- Salt and pepper.

method

Chop the bacon roughly and cook in a casserole until the fat runs and they start to colour. Put these to one side.

Fry the cheeks in the bacon fat until they are brown all over, add in the vegetables and the whole garlic cloves and let them take some colour. Stir in the flour.

Add the stock and the wine, bring to the boil and then simmer very gently for an hour. Test one of the cheeks and cook for longer if necessary until tender.

Serve with buttery mashed potatoes and Broccoli or Cauliflower.

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