Peter gilmore's quay cookbook

Ingredients

• 8 x 200g (7oz) pig cheeks
• 1L (4 cups) chicken stock
• 710 ml (3 cups) veal glaze (recipe below)
• 250 g (9 oz) shitake mushrooms
• 250 g (9 oz) enoki mushrooms
• 250 g (9 oz) nameko mushrooms
• 200 ml (7 fl oz) dry vermouth
• 100 ml (3.5 fl oz) grapeseed oil
• fine sea salt

Celeriac Cream :

• 1 celeriac, peeled and diced
• 4 shallots, finely chopped
• 2 inner celery stalks, finely chopped
• 1 garlic clove, finely chopped
• 200 g (7oz) unsalted butter
• 500 ml (2 cups) chicken stock
• 150 ml (5 fl oz) double cream
• fine sea salt

Veal Glaze :

• makes approx 800ml (28 fl oz)
• 1 onion, chopped
• 1 carrot, chopped
• 50 ml (1.75 fl oz) grapeseed oil
• 500 g (1lb 2oz) veal or beef trimmings
• 4 garlic cloves, bruised with back of knife
• 500ml (2 cups) red wine
• 8L (270 fl oz) veal stock
• 6 ripe tomatoes
• 2 sprigs thyme

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Preparation

• Preheat oven to 100°C (200°F).
  Trim the pig cheeks, leaving a 3cm circumference of fat and skin around the meat. Blanch cheeks in boiling water for a minute then refresh in ice water and drain well. Pat dry with kitchen towels.
• Place the chicken stock and 310 ml of veal glaze in a heavy-based casserole dish with the cheeks and braise in the preheated oven for 6 hours. Add more stock and glaze if the cheeks aren’t submerged. When cooked allow cheeks to cool completely and refrigerate until required.
• In the meantime prepare the celeriac cream (recipe below) and prep the mushrooms.
• Remove all stalks from the mushrooms and set aside. Reduce the vermouth in a small saucepan to 30 ml then add the remaining veal glaze.
  When ready to serve trim the fat off the cheeks so that only 1 cm is let over the top of the meat. Season with then in an ovenproof pan sauté the cheeks, fat side down in half the grapeseed oil until golden.
• Remove the cheeks from the pan and pour off the oil. Return the cheeks to the same pan with 300 ml of the vermouth-enriched glaze. Place it the oven for 10 minutes to warm through.
• Saute the mushrooms in the remaining grapeseed oil until browned then add the remaining vermouth-enriched veal glaze and reduce on a medium-low heat until the mushrooms are well-glazed. Season with salt to taste.
• Remove the cheeks from the oven and finish reducing the glaze on the stovetop. Spooning it over the cheeks as you go so that they are well-glazed.
• To serve place a spoonful of celeriac cream in the centre of each plate and top with a glazed cheek and spoonful of mushrooms to the side.
• Celeriac Cream :
  Sweat the shallots, celery and garlic with half the butter in a pan on a medium heat, taking care not to add colour to the vegetables.
  Add the celeriac to the pan and pour over the chicken stock. Simmer gently until almost all the stock has evaporated and the celeriac is tender.
• Place all the contents if the pan into a blender and blend on high for a minute. Add the remaining butter and blend for a further minute. Pass the purée through a drum sieve and season to taste.
  To finish the celeriac cream, whip the cream until soft peaks form. Reheat the celeriac purée then fold through the whipped cream.
• Veal Glaze :
  In a large stockpot, sauté the onion and carrots in the grapeseed oil until lightly coloured. Add the garlic and red wine then reduce until only 100ml (3.5 fl oz) of liquid is left.
  Add the stock, tomatoes and thyme. Reduce the stock on a medium simmer until halved in quantity then strain through a fine sieve lined with muslin.
• To make a glaze, return the demi-glaze to a clean pot and reduce on a high heat until highly viscous – you should be left with just under 800ml (28 fl oz) of glaze.