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
Share
PREPARATION
- Season the jowls. Dip them in flour and then seal them in a pan with oil and then set them aside.
- Cut the vegetables and stir fry them in the same oil used for sealing the jowls.
- 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.
- Remove the jowls and reduce the stock to a creamy texture.
- 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.
- When the roll is cold, cut it into medallions.
- 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.
- 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.
