Cheek to cheek

Heaven, I’m in heaven and my heart beats so that I can hardly speak..

This dish is fab! Make it, please you have to, you will not regret it. I promise!

Wild boar cheeks with truffled potatoe purée and onions confits

  • 800 g Wild boar cheeks ( or cheeks from ox)
  • 1 bottle of Red wine
  • 1 l Veal broth
  • 8 Shallots
  • 1 dl Olive oil
  • 2 Garlic cloves
  • 8 Potatoes
  • 2 dl Milk/cream
  • 1 teaspoon Truffle oil
  • 1 Spring onion
  • twigs of Lemon thyme
  • Butter
  • Salt and Pepper

Clean the cheeks thoroughly, fry them in a pan with butter. Put them in a casserole and simmer them together with the wine and the broth for approximately two hours. Remove the cheeks and reduce the fluid to half. Before serving add finely chopped garlic.

Boil the peeled potatoes, mash them roughly before using an electric mixer. Pour the milk/cream and add it carefully so that you get a good consistency. Then add the truffle oil, salt and pepper.

Peel the shallots, fry them in a pan with the olive oil. Put the entire pot in the oven and let cook for 15 minutes at 150 degrees Celsius.

Serve with chopped spring onions and twigs of thyme.

Music: Listening to the amazing

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