Piglet cheeks, du puy lentils aromatized with sherry vinegar
A rich and tender piece of meat accompanied by sherry vinegar aromatized lentils.
IngredientsRecipe for 4 persons
- Salt and pepper
- Olive oil
Preparation time: 60 min
Preheat your four at 350 °F
Peel the carrots and cut them into nice slices.
Peel the onions and finely chop them.
Peel the shallots and finely chop them.
- Piglet cheeks
In a pot, warm a thread of olive oil. Seer the piglet cheeks on all sides so as to give them a nice coloration. Next, add the carrots, onions, garlic, thyme and bay leaf. Continue to cook to give the vegetables a nice coloration as well. Sprinkle with the flower and mix well. Deglaze with the red wine and continue to cook until half the wine has reduced. Then add water to cover all the elements in the pot. Bring it back to a boil then place a cover on the pot. Place in the oven for 45 minutes at 320°F (160°C).
Warm a medium saucepot with butter on low heat, add the shallots. Sweat them until they are translucid. Add the lentils and stir well, then add 3 times the water in volume to lentils (1/2 cup lentils - 1 1/2 cups water, 1 cup lentils - 3 cups water).
Bring to a boil and cook for 20 minutes.
Add the sherry vinegar, stir, then continue to cook for another 15 minutes.
Once done cooking, verify and adjust the seasoning.
Place the lentils in a deep dish and then place the piglet cheeks on top of the lentils. Garnish with the cooking juice from the pork.
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