IPA broasted pigs cheek, celeriac puree, boudin noir, caramelised apples

Another fave recipe from chef Daniel Wilson of Huxtaburger. This guy can cook! It was awesome seeing him in action during the demo at our Cooking with Craft Beer masterclass too. If you like pork and IPA, this winter warmer is one dish you need to try out.

Ingredients (serves 4)

2 pigs cheeks, trimmed of sinew & hair

2 x 330 ml bottles Wolf of the Willows 'Homage' IPA

6 garlic cloves

sea salt and freshly ground black pepper

1 large celeriac, peeled & diced into small dice

1 lt ml milk

 

50 gm butter

100 ml cream

ground white pepper to taste

8 sliced good quality boudin noir

1 apple, peeled & cut into 12 wedges, core removed

50 gm butter

2 tbsp caster sugar

1 tbsp cider vinegar

Method 

1. For the ribs:  Preheat the oven to 200°C. Season the cheeks with salt, pepper & a little oil.  Place the cheeks skin side up into a baking dish that fits them pretty snugly.  Add the garlic cloves then add the beer. The beer should come up to the skin but not actually touch it. Cook for 15 minutes then turn down to 150°C and cook for about 2 hours or until very tender & then skin is crisp. If you need to you can crisp up the skin a little more underneath the grill, but be careful as it will burn very quicky if you forget about it! Let the cheeks cool down in the liquid then remove and place onto a plate. Discard the garlic cloves, pour off some of the excess fat & reduce the sauce a little if it needs it then reserve for later.
2. For the celeriac puree:  Place the celeriac in a saucepan with the milk and cover with a cartouche and cook on a low heat (otherwise the milk will scorch on the bottom) for about 45 minutes or until fully cooked.  Strain and discard the milk and drain the celeriac well.  Place the celeriac in a blender with the butter and cream and season with salt and ground white pepper.  The puree should be very smooth and delicious.  Pass through a fine strainer and place in a clean saucepan with a lid to keep warm.
3. For the boudin noir:  Heat a little oil in a small sauté pan and cook for 2 minutes either side.
4. For the caramelised apples: Heat a small sauté pan and add the butter. Lightly brown the apple then add the sugar to caramelize then add the vinegar , salt & pepper.
5. To serve:  Place a spoonful the parsnip puree onto the middle of each plate.  Reheat the pork cheeks then cut into 1 cm slices skin side down. Gently place the pork cheek in the centre then add the boudin noir and apples around.  Drizzle with the sauce & serve with a glass of Wolf of the Willows 'Homage' IPA!