Serves 4

Prep time 3 hours

Ingredients

Carrots, 3 diced
Onion, 1, diced
Cheeks, 8
Tongues, 2
Garlic, 2 cloves, crushed
Thyme, 1 sprig
Red wine vinegar, 100mls
Red wine, 200mls
Flour, 20g
Water 2 ltr.
Bay leaf, 1
Puy lentils, 200g
Sherry vinegar, 30mls
Butter, as needed
Salt and pepper, as needed
Olive oil, as needed

Method

To prepare the tongue bring a pot of salted water to the boil, add the tongue and vinegar, lower heat and simmer for about 2 hrs, or until tongue is tender.
To prepare the pig cheeks warm a little olive oil in a pot. Sear the pig cheeks on all sides until golden brown. Next, add the carrots, onions, garlic, thyme, and bay leaf. Sprinkle with the flour and 20g butter. Cook for about 1 minute and deglaze with the red wine and continue to cook until the wine has reduced by half. Add water to cover all the elements in the pot. Bring it back to a boil then place a cover on the pot. Simmer for 30 minutes then add the lentils. Cook for about 20 mins, adding more water if necessary.
Add the sherry vinegar, stir, and continue to cook for another 15 minutes. Check seasoning and stir in a hefty knob of butter.
To plate, place the lentils in a deep dish and then place 2 pig cheeks and ½ a tongue, cut length ways on top of the lentils.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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