Ingredients

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

Method

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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