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Pork cheeks with mash of sweet potatoes and pumpkin topped with a kale pesto

Pork cheeks with mash of sweet potatoes and pumpkin topped with a kale pesto

8 pork cheeks

  • 2 large onions

  • 4-6 cloves garlic

  • 2-3 apples

  • fresh thyme

  • 8-10 cloves

  • 3-4 bay leaves

  • 2 star anise

  • 1/2 l white wine

  • olive oil

  • flour

  • salt and pepper

Chop the onion and garlic. Cut the apples into slices. Fry the onion, garlic, bay leaves, cloves, star anise and apple slices in oil until onions are transparrent. Take everything from the pan and set it aside. Turn the pork jaws in flour and fry in oil until they've got some color. Pour onions and apples mixture in. Add the white wine and thyme. Let simmer for about 90 min. Serve the pork cheeks together with mash and kale pesto.

Mash:

  • 4 sweet potatoes

  • 1 pumpkin

  • 6-8 artichokes

  • 100 g parmesan

  • 50 g of butter

  • salt and pepper

Peel potatoes, pumpkins and artichokes. Cut the vegetables into equal cubes and cook until tender in lightly salted water. Blend the vegetables to a mash. Add the grated Parmesan and butter. Season with salt and pepper.

Kale Pesto:

  • 1 large handful of fresh kale

  • 50 g parmesan

  • 50 grams of mixed nuts

  • 2 cloves garlic

  • 1 tablespoon lemon juice

  • 1/2 dl olive oil

  • salt and pepper

 

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