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by **saundra** » 11 Jan 2016, 17:15

James Martin was cooking beef cheeks today
BBC1 they did look good (Monday :Hi:

by **meriad** » 12 Jan 2016, 11:03

The ones I did on Sunday turned out super soft and yummy and cooked a lot quicker than I thought they would. I now have four portions in the freezer

Will see if I can find the James Martin one on iPlayer - thanks x

by **meriad** » 12 Jan 2016, 11:06

meriad wrote:Will see if I can find the James Martin one on iPlayer - thanks x

Well that wasn't hard.... found it and will be watching it today (a really busy day at work you see) :lol:

by **Workingman** » 12 Jan 2016, 18:13

Pig cheeks also appear to be on the way in. I have seen quite a few cooks on the TV doing them in various ways.

by **meriad** » 12 Jan 2016, 18:47

I've got a kilo on order with the butcher to collect on Saturday. Again for the slow cooker but with a sage and white wine base - absolutely superb. I'll get the link for the recipe when I'm home if you want?

by **Workingman** » 12 Jan 2016, 20:40

Yes please. :lol:

by **Kaz** » 12 Jan 2016, 21:28

I've never had these, what sort of texture are they? I assume they taste beefy, like steak? What did you have with it Ria?

by **meriad** » 13 Jan 2016, 09:06

Frank, apologies - I got home a bit later than expected yesterday and didn't switch on the laptop... but here is the recipe for the pork cheek

http://scandelights.com/2012/05/13/pigs ... -and-sage/ - it really really is yummy

Kaz, the cheeks are a very muscular meat so probably quite like brisket; very little fat on them really, just lovely and meaty. I had some for lunch yesterday and just had it with some pasta but it could have done with a bit more sauce. Ideally I'd probably have put a dollop of creme fraiche on top or some salsa on the side (this lot was done as a BBQ pulled beef) but I didn't have and was too lazy to pop up to the shops

When I did the pulled pork a while back I had a friend round for lunch and served them with nachos and grated cheese and then microwaved so the cheese melted, with guacamole and salsa on the side - that was lovely and I don't see why it wouldn't work as well using the pulled beef.

I'm going to try the James Martin recipe next time I do beef cheeks as I think it's a better flavour combination

But cheeks definitely are a good cut of meat to try if you haven't yet

by **Diflower** » 13 Jan 2016, 10:10

You can also use them for any casserole recipe, they just need longish cooking

by **Diflower** » 13 Jan 2016, 10:13

Wm here's an earlier thread about pig cheeks:
viewtopic.php?f=7&t=2739&p=36198&hilit=pig+cheeks#p36198

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