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I braised the pork cheeks in some left over rabbit stock I had in the freezer from the rabbit vol au vent filling

I’m hoping I haven’t started my new blogging year as I mean to go on, I have 5 dinners from last week which I haven’t done yet and it’s now Saturday of this week, to be honest everything has been a bit of a blur, Mr 5 was taken poorly again and is back in HDU with a infection, not as bad as last time, but a set back nevertheless and what with the bank holiday weekend and going away I’m all thrown out.

I’ve been eating my lunch at the hospital and then because the weather has been so nice I’ve been off out on epic scampers most afternoons and not have time to do any..

I can’t remember when I had this, but as it was steak and kidney pudding for lunch I think it was a Monday..

sandk pudd

I had some pork cheeks in the freezer which needed to be used and my mum gave me a pepper she didn’t want and I had some leftover rice in the fridge, so I came up with..

Pork Cheeks and stuffed peppers.

I braised the pork cheeks in some left over rabbit stock I had in the freezer from the rabbit vol au vent filling

ox cheek stuff peppers prep

I cooked the peppers and the other bits first then stuffed the filling into the half peppers..

stuff peppers

I topped them with a breadcrumb and cheese mixture

top with crumbs

and I baked them in the oven along with the pork cheeks I’d wrapped in bacon

wrap cheeks

Then I made a sort of rabbit stock, cranberry and onion relish and pomegranate jus, which tasted far nicer than it sounds.

pork cheeks

and that was it..

cooked peppers

without the pork the peppers would make a nice vegetarian option.

peppers

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