Pork cheek, podded peas, goats' cheese and cinnamon pappardelle
( SERVES 6 )
|1 kg||Pork cheek medallion|
|15 g||Ground cinnamon, toasted|
|250 ml||Eggs, beaten|
|25 ml||Olive oil, beaten with the eggs|
|½ handful||Fresh thyme|
|½ handful||Fresh oregano|
|1 cup||Red wine vinegar|
|3 Tbsp||Iodised salt|
|¼ cup||Pine nuts, toasted|
|1½ cups||Peas, use fresh peas if you have them, blanched|
|200 g||Goats milk cheese, crumbled|
|2 cups||Pumpkin, peeled, diced and roasted|
|1 cup||Broad beans, peeled and blanched|
|1 cup||Sultanas, hydrated in tea|
|200 ml||Vinaigrette, red wine vinaigrette|
|1 to taste||Parmesan cheese, finely grated|
- Steam the pork cheek medallions over a gentle simmer for one hour and 20 minutes. Meanwhile, in a mixing bowl, work the eggs into the cinnamon flour to make a dough and rest for 30 minutes.
- Reheat the oven to 200C, rub the vinegar into the pork cheek, then the salt.
- Scatter the herbs over a foil-lined baking sheet, place the pork on top and roast for 10-15 minutes, or until crisp on the outside.
- Put small amounts of pasta through the roller to create sheets, roll up each sheet and hand-cut to a width of 25mm. Blanch in boiling salted water, drain and coat in a little olive oil.
- Cut the pork cheek into large dice, place in a bowl with the pasta, add the pinenuts, goats' cheese, peas, pumpkin, broad beans and sultanas, and toss to combine with the vinaigrette. Sprinkle over the Parmesan.