| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
|
|
Pork cheeks; (a left and a right |
|
|
; one), trimmed and |
|
|
; incisions made |
|
|
; diagonally |
|
|
Unsalted butter |
|
|
Brown sugar |
| 1 |
tb |
Clear honey |
| 150 |
ml |
Yoghurt |
| 2 |
|
Spring onions; chopped |
| 1 |
ts |
Ground coriander |
|
|
Juice and zest of 2 limes |
| 125 |
ml |
White wine |
| 1 |
ts |
Ground cinnamon |
| 6 |
|
Black peppercorns; crushed |
| 1/2 |
ts |
Ground clove |
| 150 |
ml |
Stock |
| 200 |
g |
Courgettes; diced small |
| 200 |
g |
Aubergines; diced small |
| 200 |
g |
Tomatoes; diced small |
| 50 |
ml |
Olive oil |
| 200 |
g |
Onion; diced small |
| 2 |
|
Cloves garlic; crushed |
| 100 |
g |
Red peppers; diced |
| 100 |
g |
Green peppers; diced |
| 1 |
ts |
Parsley; chopped |
| 1 |
ts |
Cumin |
| 100 |
ml |
Red wine |
| 2 |
ts |
Tomato pur.e |
INSTRUCTIONS
GLAZE
MARINADE
RATATOUILLE
Place the pork cheeks in the marinade for 6-8 hours. Remove and drain off
the marinade. Rub the fat side of the cheek with brown sugar, honey and
seasoning. Heat a heavy based pan and add a little clarified butter. Place
the cheeks fat side down and brown. Turn over and seal, add a little stock
to the pan. Cover with a little foil and place into a preheated oven for
1-11/2 hours approximately or until tender.
Ratatouille: Heat a large pan with the oil, then add the diced onion,
followed by the crushed garlic. Add the other vegetables and stir
thoroughly. Finally add the tomato pur.e, cumin and red wine and seasoning.
Stir once more and cook for approximately 5-6 minutes.
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