Glazed pigs cheek with baked potato mousse

Robert Taylor

Robert Taylor

20th March 2024
Robert Taylor

Glazed pigs cheek with baked potato mousse

720 min

A current dish on the Tallow Restaurant


Glazed Pigs Cheek

  • 1kg pigs cheeks trimmed
  • 200g malt extract
  • 200g black treacle
  • 30g comfit garlic
  • 20g thyme
  • Salt and pepper
  • 300g veal stock

Baked Potato mousse

  • 200g baked potato skins
  • 40g butter
  • 40g flour
  • 10g onion powder
  • 100ml reduced veg stock
  • 600ml whole milk
  • 150ml cream

Balsamic onions

  • 1kg brown onions
  • 200g of good balsamic
  • 100g sugar light brown
  • 20g picked thyme


Glazed Pigs Cheek

Bbq of the pigs cheeks then combine with all other ingredients.
Place all in a vacpac bag and cook for 12 hours at 87c
When done remove from bag and carefully strain off liquid and set aside.
Press the pigs cheeks gently between two trays and cool.
While these set take the stock and reduce down till dark and sticky.
To reheat place pigs cheek in cooking liquor till piping hot throughout.

Baked Potato Mousse

Start by placing the butter and flour into a thermomix and cooking out for 6 mins at 105c om speed 3 after this continue to keep the mixer at 105c and reduce speed to 2 start adding the milk then the veg stock slowly to make a bechamel.
Once this is one add the onion powder and potato skins and continue  to cook at 95c for 20 mins.
After 20 mons blend on high and finish with cream.
Pass this mix and place in a isi gun charge with 1 gas and you're good to go.

Balsamic Onions

Start by cooking down the onions slowly until caramelised and soft.
Then add the rest of the ingredients and continue to cook until reduced and sticky.

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