Pork cheek, poached farmyard egg in red wine, bread crusts, beech mushrooms, pearl onions and light gravy with Gordon Finest Gold

  • 4 people
  • Average
  • Gordon Finest Gold
recettes-22

Ingredients

  • 4 nice pieces of pork cheek ( 4 x 150 g )
  • 12 quail eggs ( or 4 farmyard eggs )
  • 20 cl red wine
  • A dash of white wine vinegar
  • 4 slices of bread
  • 12 potato balls
  • 2 clusters of beech mushrooms
  • ( or 1 tray of Paris mushrooms )
  • 15 pearl onions
  • 25 cl Gordon Finest Gold
  • 1 carrot, 1 onion, 1 leek, 1 stalk of celery
  • Thyme, bay leaves, pepper, salt, butter, olive oil
  • 20 cl chicken broth
  • 50 cl veal broth
  • Baking paper

Preparation

  • Clean the pork cheeks and cut each one into three equal pieces.
  • Let turn white briefly.
  • Place in an oven on 80° C for eight hours.
  • Poach the quail eggs in red wine with a dash of vinegar and some water.
  • Dice the bread.
  • Fry until crispy in olive oil and butter.
  • Clean the beech mushrooms and fry them in butter.
  • Season with salt and pepper.
  • Clean the pearl onions and fry lightly in butter.
  • Quench with chicken broth.
  • Cover with baking paper and let cook under a lid until al dente ( +/- 30 min. ).
  • Then cut them in half.
  • For the light gravy: stew the carrots, leek, onion and celery.
  • Add thyme, bay leaves, salt and pepper.
  • Quench with the beer.
  • Let boil down slowly and add the veal broth. Reduce slowly ( approx. 1h30 ) until the gravy is slightly thickened, but without turning the Gordon Finest Gold bitter.
  • Sieve before serving.
  • Dress with fried potato balls.