Posts Tagged ‘mustard’

Yes, this blog is going to be entirely about everyones favourite malnourished Transylvanian poptart twins (what, their wikipedia still says they are signed onto a record label?!?, what?!?… mind you, the record label doesn’t have a wikipedia entry, and if you don’t have a wikipedia entry, you may aswell not exist, eh?… shit… someone quickly go make me a page!!).

Ok, I lied when I said it would be about The Cheeky Girls (they do need a sandwich, though!). The following blog post contains a recipe for pork cheeks, cooked in ale. Hooray!

I love cheaper cuts of meat, they tend to have much more flavour, I don’t really understand why we live in a world, where people pay more money for the less flavourful cuts of meat, just because it’s easier to cut and eat. I don’t want things to change, though. I like being able to get tasty meat for dirt cheap! It just puzzles me. People won’t eat offal, and I want to know why. It’s perfectly good. Anyway, before I go on a rant about why people don’t eat offal, I’ll just get on a post the recipe.

Braised Pork Cheeks

(Serves 3)

Ingredients :

  • 9 Pork Cheeks
  • 1 Large Onion
  • 2 Large Carrots
  • 2 Cloves of Garlic
  • 1 Bottle of Dark Ale (I used J.W. Lees, “Brewer’s Dark”, a CAMRA gold award winner)
  • Plain Flour
  • Salt and Pepper

Method :

  1. Slice the onion into large pieces (this is a rustic, hearty dish, you don’t need it chopped to fine), and leave to sweat in a large, heavy bottomed pan with some vegetable oil.
  2. Once onion is sweated, finely mince the garlic and add, stir in, and turn the heat up a little so the onion begins to take on some colour.
  3. Season a plate of flour with salt and pepper, and roll the pork cheeks in this, making sure they are covered with a light dusting.
  4. Take the onions and garlic out of the pan and put to the side in a bowl.
  5. Sear the pork cheeks in the pan on a moderate to high heat.
  6. Add the onions back into the pan.
  7. Slice the carrots (not to thinly) and add them to the pan.
  8. Add the bottle of beer, and bring to the boil. Once brought to the boil, turn it off and put a lid on the pan.
  9. If the pan is ovenproof, put it into the oven, if not, put the cheeks, onions, carrot and beer stewy goodness into an ovenproof pot with a lid, at around 150degrees C.
  10. Leave to gently cook for about 2 hours.
  11. Best served with mashed potato (with a tablespoon of wholegrain mustard mixed through it) and curly kale.

It’s easily one of the best things I’ve eaten this week, and the pork cheek is so full of flavour, and just melts in your mouth!!

Bon Appetit…

lol. As if I would really finish a blog off on something as cliched as “Bon Appetit”… how about this.

Enjoy eating, omnomnomnomnom. Yeah, that’ll do


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Cheese on toast is a great meal, isn’t it? You get hungry, you bung some bread under the grill, slice some cheese and throw it on. It’s one of those brilliant suppertime dishes! And that advertising campaign by Cathedral City cheese couldn’t have been more true “You see it, you want it”… but I’m not just going to give you a recipe for cheese on toast, nahhh, here’s a recipe for Welsh Rarebit.

Welsh Rarebit


  • 20g Butter
  • 20g Flour
  • A good splsh of ruby/dark ale
  • Loads of good quality mature cheddar, grated
  • Egg yolk
  • Worcester Sauce/Hendersons Relish (for the veggies amongst us!)
  • Salt
  • Pepper
  • Bread, toasted


  1. Melt the butter in a pan, and add the flour to make a roux.
  2. Add the ruby/dark ale to the pan, and stir until the roux has broken up into the ale.
  3. Add the cheese, and stir until thick, and gloopy.
  4. Take off the heat, add the egg yolk, stir thouroughly so as the egg doesn’t scramble from the heat of the cheese.
  5. Add a splash of Worcester Sauce, and the salt and peppper.
  6. Generously spoon over toast and put under the gril until browned.

Of course, that’s a very simple recipe. You can make the Welsh Rarebit even more Welsh, by adding finely chopped, and sweated (in some butter, let’s not be healthy, this is comfort food for crying out loud!!) leek and then added after you add the cheese to the roux and ale mixture. Chives are great in this recipe too, to give it a bit of colour and a mild oniony flavour. For those who want a bit of spice in their life, a teaspoon of Colemans English Mustard is good too!!

If you don’t want to go to the effort of making the roux and adding ale, or don’t the ingredients, I suggest you melt the cheese in a pan with a splash or milk, and worcester sauce, and then continue the recipe from stage 4!!

I’ll be honest, I’m really hungry after typing all of this out, but my bed is so warm and cosy, and I don’t feel in the mood for moving too far!!

Hope you enjoy the recipe!!


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