Chef Andy McFadden is the new kid on the block in the kitchen at one Michelin-starred restaurant, L’Autre Pied, a gastronomic jewel in bustling Marylebone, and the little sister to the celebrated Pied a Terre restaurant.
Andy grew up in Ireland, and exhibited a precocious talent for cooking. A Gordon Ramsay scholarship finalist and protogee of Pied a Terre, Andy has a great love and appreciation for provenance, creativity and celebrating British culinary traditions. On an icy day in January, Andy enthralled visitors to Borough Market, by cooking some of his favourite slow meat dishes, especially thrifty, underused Cinderella cuts, like this marvellous recipe for Slow Braised Pork Cheeks with apple, balsamic and hazlenuts.
” Our job as head chefs is to try and utilise the whole animal in the best way possible, not just using the rack or the fillet but to use the leg & the shoulder & these interesting cuts are absolutely delicious and feature on the menu at L’Autre Pied as canapes and lunch-time stars.”
Andy prepared and cooked dishes using rare breed meat reared with love, passion and careful husbandry by The Ginger Pig on the unforgiving hills of north Yorkshire.
Andy McFadden is a member of the Chefs Alliance and supports the work of the Slow Food Movement.
Andy McFadden: Slow Braised Pork Cheeks a L’Autre Pied with Apple, Balsamic & Hazelnuts
2 tbsp olive oil
8 pigs cheeks
1 red onion
2 sticks celery
4 cloves garlic
1 bunch thyme
1 peel of orange
3 bay leaves
400ml red wine
4tbsp balsamic vinegar
1 apple, cut into 2mm dice
100g hazelnuts, toasted
Warm a little oil in a heavy roasting tin over a moderate heat, then season the cheeks with salt and pepper and brown them lightly in the oil. Remove and set aside.
Cut the carrots into thick slices, peel and roughly chop the onions, cut the celery into short lengths and peel and slice the garlic. Add the carrots, onions, celery, orange peel and garlic to the pan in which you browned the cheeks, letting them soften and colour very lightly.
Set the oven at 160C/gas mark 3.
Return the cheeks to the pan, tucking them among the vegetables, season with salt and black pepper, then add the thyme, bay leaves and the wine.
Bring to the boil, cover loosely with foil or baking parchment, then bake for 2½ to 3 hours until tender. Check occasionally to make sure the liquid isn’t reducing too far. When cooked, remove from the pan, reduce the cooking liquid to a glaze, add the balsamic vinegar & spoon over the cheeks. Serve with the fresh apple dice & hazelnuts.
Borough Market – www.boroughmarket.org.uk
Slow Food UK –
To Book at Table at L’Autre Pied – www.lautrepied.co.uk
To Find a Ginger Pig Butcher – www.thegingerpig.co.uk
Video Interviews for EH TV with L’Autrepied’s Andy McFadden and Tom from The Ginger Pig Coming Soon!