Sous Vide Pig Cheek Lasagne | Recipe by sousvidetools.com
Sous Vide Pig Cheek Lasagne
- COOK TIME: 12 hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 8
Pig cheek mix
- 1.5kg pork cheeks, trimmed
- 1 bunch of sage, small
- 5g of fennel seeds
- 1 star anise
- 1kg sweet white onion, diced
- 200ml of white wine
- 50ml of passata
- olive oil
- 1 onion, diced
- 1 celery stick, diced
- 2 carrots, diced
- olive oil
- 400g of 00 flour
- 2 free-range eggs, plus enough yolks to make 230g in total
- 10g of olive oil
- 14g of flaky sea salt, finely ground
- 100g of soft cream cheese
- 50g of grated Parmesan, plus extra for top
- 100g of double cream
- 5g of Dijon mustard
- 500g of cherry tomatoes
- 50ml of extra virgin olive oil
- flaky sea salt
Recipe courtesy of Russell Brown from www.greatbritishchefs.com
- Preheat the water bath to 75°C.
- Heat a frying pan on a high heat with a drizzle of olive oil. For the pig cheeks, season and seal in the hot frying pan and colour. Set aside on a tray and leave to cool.
- Make a bouquet garni using muslin cloth with the fennel seeds, sage and star anise. Place the bouquet garni and onions into a large saucepan and heat gently with the lid on.
- After the onions have sweated down, take the lid off the saucepan and turn the heat up to caramelise the onions. Add in the white wine to deglaze the pan and stir in the passata. Allow the mixture to cool.
- Take two vacuum bags and place an even amount of pig cheeks and onions into each. Seal each bag in a vacuum chamber before placing in another vacuum bag and resealing. Place in the water bath to cook for 12 hours.
- Make the pasta dough in a food processor by first sifting the flour and salt into the bowl and begin to mix. Meanwhile, beat together the egg mixture and oil and add to the flour.
- Stop the mixer and pulse until the texture is like that of breadcrumbs.
- Place a small amount of dough between your fingers and squeeze together to check that the texture is correct. If not, scrape a rubber spatula around the edge of the bowl to remove any scraps of egg as just 2–3 grams can make a big difference.
- Tip the mixture out onto a work surface and knead to form a dough. Shape the dough into a cylinder a drizzle with a little oil. The dough can now be wrapped in cling film and placed in the fridge for 30 minutes, or preferably longer, to rest.
- Place the vegetables into a frying pan and sweat down gently with a little oil until they are soft.
- Use a colander to separate the pig cheeks and cooking liquid. The cooking liquid can then be reduced down until it becomes thick.
- Roughly pull apart the pig cheeks and place in a large bowl. Add in the cooking liquid, onions and vegetables and combine. Season and leave to one side.
- To make the cheese sauce, place all the ingredients into a pan and gently melt over a low heat. Season as required.
- Roll the pasta dough until it is thin enough that your fingers are visible through it.
- Preheat the oven to 170°C/gas mark 3.
- Assemble the lasagne by first lining a 20x30cm baking tin with foil. Lightly oil the foil and lay two pasta sheets on the bottom so they slightly overlap. Spoon half the pig cheek mixture onto the pasta layer and repeat again. Pour the cheese mixture over the top and finish with grated Parmesan.
- Bake in the oven for 20–30 minutes, or until the lasagne is bubbling and a golden brown colour on top.
- While the lasagne is baking make the tomato sauce by first halving the tomatoes. Heat a dash of olive oil in a heavy-based pan and add in the tomatoes. Season the mixture with salt and leave the tomatoes to soften, giving the mix an occasional stir.
- Once softened, remove a couple of tomato halves to garnish the final dish and blitz the rest together using a hand blender. Use a sieve to separate any unwanted pips from the blended tomatoes.
- Serve the lasagne in individual portions on each plate. Finish with a little tomato sauce and a garnish of salad leaves.