Recipe - Pork Cheeks With A Spiced Ratatouille

Pork cheeks; (a left and a
right
; one), trimmed and
; incisions made
; diagonally

GLAZE
Unsalted butter
Brown sugar

MARINADE
1 tablespoon Clear honey
150 ml Yoghurt
2 Spring onions; chopped
1 teaspoon Ground coriander
Juice and zest of 2 limes
125 ml White wine
1 teaspoon Ground cinnamon
6 Black peppercorns; crushed
One half teaspoon Ground clove
150 ml Stock

RATATOUILLE
200 g Courgettes; minced small
200 g Aubergines; minced small
200 g Tomatoes; minced small
50 ml Olive oil
200 g Onion; minced small
2 Cloves garlic; crushed
100 g Red peppers; minced
100 g Green peppers; minced
1 teaspoon Parsley; chopped
1 teaspoon Cumin
100 ml Red wine
2 teaspoon Tomato pur‚e

Place the pork cheeks in the marinade for 68 hours. Remove and drain off
the marinade. Rub the fat side of the cheek with brown sugar, honey and
seasoning. Heat a heavy based pan and add a little clarified butter. Place
the cheeks fat side down and brown. Turn over and seal, add a little stock
to the pan. Cover with a little foil and place into a preheated oven for
11One half hours approximately or until tender.

Ratatouille: Heat a large pan with the oil, then add the minced onion,
followed by the crushed garlic. Add the other vegetables and stir
thoroughly. Finally add the tomato pur‚e, cumin and red wine and seasoning.
Stir once more and cook for approximately 56 minutes.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.