Beaux Villages Immobilier

Award-winning estate agent putting you first

Quick Search

france
Ille et Vilaine Manche Mayenne Orne Pyrenées Atlantique Hautes-Pyrenées Landes Gironde Charente-Maritime Vendee Deux-Sèvres Vienne Charente Dordogne Lot et Garonne Gers Haute Garonne Ariege  Pyrenees orientale Aude Tarn Tarn-et-Garonne Lot Coreze Haute Vienne Creuse Aveyron Hérault Bouches-du-Rhône Var Alpes-Maritimes Alpes-de-Haute-Provence Hautes-Alpes Vaucluse Gard Ardeche Lozere Indre Drôme Saône-et-Loire Yonne Côte-d'Or Vosges Haute-Marne Aube Haute-Saône Nièvre Morbihan Côtes-d'Armor Finistère Ain Haute-Savoie Savoie Paris

Properties of the week

Beautiful Perigordine style property with a pool.
Beautiful Perigordine style property with a pool. Beautiful Perigordine style property with a pool.
Beautiful Perigordine style property with a pool.
Dordogne, Pomport More Info
3 bed Stone Eco friendly house with pool and panoramic countryside views.
3 bed Stone Eco friendly house with pool and panoramic countryside views. 3 bed Stone Eco friendly house with pool and panoramic countryside views.
3 bed Stone Eco friendly house with pool and panoramic countryside views.
Lot-et-Garonne, Nérac More Info
Beautifully presented stone complex with established rental income and fab views
Beautifully presented stone complex with established rental income and fab views Beautifully presented stone complex with established rental income and fab views
Beautifully presented stone complex with established rental income and fab views
Lot-et-Garonne, Tombebœuf More Info
Stone farmhouse renovated with taste with 2 gites
Stone farmhouse renovated with taste with 2 gites Stone farmhouse renovated with taste with 2 gites
Stone farmhouse renovated with taste with 2 gites
Tarn, Cordes-sur-Ciel More Info

Slow-braised Pigs’ Cheeks – Serves 4

Winter casseroles don’t come much better than this – don’t be put off by the pigs’ cheeks – they are utterly delicious, economical and easy to cook – a real winner!

Preheat oven to 140 centigrade.

  • 4 pigs cheeks (noix de joue de porc)
  • flour – for dusting
  • olive – for frying
  • 2 onions – peeled and cut into chunks
  • ½ leek – peeled and cut into chunks
  • 1 large carrot – peeled and cut into chunks
  • 2 sticks of celery – cut into 1cm cubes
  • 1 clove garlic, sliced
  • 100g tomato puree
  • ½ bottle of dry red wine
  • 300ml stock (beef or vegetable)
  • ½ teaspoon black peppercorns
  • 1 bay leaf 1.
  1. Season the meat and dust with a little flour. Heat oil in pan and brown cheeks until golden on both sides. Remove and set aside.
  2. Add onions, leek, carrots, celery and garlic and fry gently until lightly browned. Add tomato puree and a little red wine. Reduce until puree starts to caramelise. Carry on adding the wine in stages, reducing between each addition until the sauce is rich and dark.
  3. Return the meat to the pan and pour over just enough stock to cover. Add peppercorns and bay leaf and bring to a simmer.
  4. Cover with lid and cook in oven for 4 hours. Careful it doesn’t dry out – add more stock if necessary.
  5. Remove cheeks and sieve sauce into a clean pan. Bring to boil, reduce and season.

Serve with vegetables of your choice around a roaring fire – bon appetite!