Jowl royale with cherry tomatoes

Ingredients for 4 servings: 

  • 8 jowls
  • 1 onion
  • 1 leek
  • 2 carrots
  • Flour
  • 250 ml red cooking wine
  • Water
  • Herbs
  • Salt
  • Oil
  • Pepper
  • 300 g of cherry tomatoes

Meat dishes

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PREPARATION

  1. Season the jowls. Dip them in flour and then seal them in a pan with oil and then set them aside.
  2. Cut the vegetables and stir fry them in the same oil used for sealing the jowls.
  3. Then add the red cooking wine and the jowls to the vegetables and cover it all with water. Simmer on a low heat until the jowls are cooked through.
  4. Remove the jowls and reduce the stock to a creamy texture.
  5. Pull the jowls while they are still hot and roll them into a cylinder shape on cling film. Put it in the fridge for 12 hours.
  6. When the roll is cold, cut it into medallions.
  7. Garnish: Cut the cherry tomatoes in halves and sauté them in a frying pan with a little oil, add the thyme and rosemary to taste. When they are cooked, add a little wine and reduce it.
  8. Serving: Heat the stock in a pan and roast the jowl medallions in the oven for 15 minutes. Place them on the plate, add the stock and then the cherry tomato garnish to one side.


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