Pork cheek, podded peas, goats' cheese and cinnamon pappardelle. Photo / Ian Jones
Serves six
1kg pork cheek medallions (available at rubyslist.co.nz)
450g flour
15g cinnamon powder, toasted
250ml beaten egg, with 25ml olive oil
Handful fresh thyme and oregano
1 cup cabernet vinegar
3 tbsp iodised salt
1/4 cup pinenuts, toasted
200g goats' cheese, crumbled
1 1/2 cups podded peas, blanched
2 cups pumpkin, peeled, diced and roasted
1 cup
broad beans, peeled and blanched
1 cup sultanas, hydrated in tea
200ml red wine vinaigrette
Good Parmesan, finely grated
1 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.
2 Reheat the oven to 200C, rub the vinegar into the pork cheek, then the salt.
3 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.
4 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.
5 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.
