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
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.