PORK CHEEKS WITH CELERIAC PURÉE
Steps:
- Marinate the pork cheeks in the onions, carrots, garlic cloves, thyme, bay leaf, pepper corns, red wine and red wine vinegar. Leave it for 24 hours in the fridge. Then pull them out and let them drain. In a casserole, melt 100g of butter with a teaspoon of the olive oil. Fry the pork cheeks till they get a bit of colour on all sides, for about 3 minutes. Add the onions, carrots and herbs from the marinade - and fry these till they also get a bit of colour. Pour in the marinade. Bring it to the boil, and let it simmer gently for 50 minutes, until the meat is tender. While this is cooking, peel the celeriac, chop it into big cubes, and cook it in the milk, adding a little water to ensure it's covered, for about 20-3 minutes. Drain the liquid. Put it in a blender, until it is puréed. Just before serving it, mix in the cream and 250g of butter. Season. Add the veal stock to the marinade sauce and reduce it till it gets about as thick as cream. pass it through a fine seive. Serve the pork cheeks on the celeriac purée, and pour over the sauce. Serve with some steamed broccoli or mange-tout.
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