Sunday 13 March 2011: Pig's Cheeks
This is the resulting dish of the pig's cheeks I tried a couple of weeks ago.
It is served on a potato and parsnip rosti with grilled black pudding, savoy cabbage, apple marmalade and a Madeira wine reduction.
The savoy cabbage is chopped and braised with bacon and onion and then shaped into a ball so that it looks like a miniature cabbage.
Next time I get some pig's cheeks in I will show you what they look like raw and unprepared.