Gastronomixs

Pork cheeks stewed in abbey beer, celeriac gratin, and a butternut squash sauce

A dish with outstanding flavour contrasts: the sweetness of the pumpkin, after being caramelised, the freshness of the winter carrot spaghetti, and the hearty richness of the pork cheek stew.

Main course, serves 10.

Pork cheeks stewed in abbey beer, celeriac gratin, and a butternut squash sauce

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Ingredients

As needed:

 

pumpkin seeds

2

 

large carrots

As needed:

 

sushi vinegar

As needed:

 

lemon juice

View this component

1

kg

celeriac

4

 

eggs

400

ml

cream

2

cloves

garlic

View this component

800

g

butternut squash

2

whole

bay leaves

5

sprigs

thyme

1

sprig

rosemary

3

tbsp

honey

300

ml

veal fond

2

 

shallots, finely chopped

View this component

800

g

butternut squash

2

whole

bay leaves

5

sprigs

thyme

1

sprig

rosemary

3

tbsp

honey

300

ml

veal fond

2

 

shallots, finely chopped

Preparation method: pork cheek stew
  • Remove the tough membranes from the pork cheeks.
  • Season to taste with salt and pepper.
  • Fry the cheeks in the butter until crispy and add the shallots, herbs, and spices.
  • Deglaze with the beer and vinegar and leave to gently cook for 2 hours.
  • Now add the syrup and ginger cake and leave to infuse for another 2 hours.
  • Check that it is cooked. The meat should be just short of falling apart.
  • Further reduce the sauce, if necessary, until you have a slightly syrupy consistency.
Preparation method: celeriac gratin
  • Peel the celeriac and cut into very thin slices (on a food cutter).
  • Mix the remaining ingredients with a hand-held blender and season generously with salt and pepper.
  • Place the celeriac slices in the mixture for 15 minutes to absorb some of the liquid.
  • Grease a suitable oven dish with a thin coating of oil and place the celeriac slices in it, spreading them out evenly.
  • Press down well, making sure they are just below the cream.
  • Cover with baking paper, weigh it down lightly and bake in an oven at 180 °C for 25 minutes.
  • Remove the baking paper and weight and bake at 180 °C for another 10 minutes.
  • Weight it down lightly and set aside for 4 hours so that you can cut it into neat strips later.
Preparation method: winter carrot spaghetti
  • Peel the winter carrots and create long ribbons with the Lurch Spirali machine.
  • Place the ribbons in a vacuum sealer bag together with the sushi vinegar and some lemon juice.
  • Pull vacuum so that the carrot becomes infused with the sour ingredients.
Preparation method: butternut squash sauce
  • Cut the butternut squash into quarters and remove the seeds.
  • Make several cuts in the flesh of the squash
  • and insert the herbs evenly.
  • Sprinkle with honey and salt and wrap the quarters in aluminium foil.
  • Bake the squash in an oven at 180 °C for 25 minutes.
  • Take the herbs out of the squash and remove the cooked flesh from the skins.
  • Fry the shallots, add the squash, and deglaze with the veal fond.
  • Allow to infuse for 15 minutes before blending it in a blender or food processor until you have a fine mixture.
Finishing & presentation
  • Arrange the plates as you wish and garnish with the pumpkin seeds.

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