baked eggs, ceps, Eggs, Mushrooms, Pork, pork cheek, rovellones, stews
Following on from the previous post, when you serve the Pork Cheek Stewed in White Wine with Wild Mushrooms remember to leave yourself a bit in the pan so that you can behave like a proper Bourgoine and treat yourself to Oeuf Murette or Baked Egg with Pork and Mushroom Gravy.
During the lunch where I served the Cheeky casserole, we were discussing the merits of this cut of meat, and my friend Jane recounted how she not eaten the cheek stewed before, but had been served it in a local restaurant, butterflied open and grilled. So I thought I would give it a try.
I slice the meat across to be able to open it like a book, and then gave each piece a good hammering with the smooth side of the meat tenderiser.
I then made a salt marinade by crushing a clove of garlic in the mortar with half a teaspoon of salt and a generous amount of freshly ground black pepper. Coat the meat in this and leave to further tenderise for several hours.
Grill and enjoy. It was super succulent and tasty.