Bryn Williams served up tasty slow-cooked beef cheek with roast onion dressing and fried kale on Saturday Kitchen.<\/p>\n
The ingredients for the beef are; 2 tbsp olive oil, 2 beef cheeks, cut into 3 pieces, 1 onion, chopped, 1 carrot, peeled and chopped, 2 sprigs fresh thyme, 1 bay leaf, \u00bd garlic head, \u00bd tsp black peppercorns, 200ml red wine, 1 litre chicken stock, or enough to cover, 1 tsp yeast extract and 20g fresh horseradish, grated, to serve.<\/p>\n
For the roast onion dressing: 4 onions, cut in half, 1 whole red chilli, 100ml olive oil plus 2 tbsp for frying, 1 large pickled gherkin, diced, plus 100ml gherkin pickling liquid, 1 tbsp chopped fresh chives, salt and freshly ground black pepper.<\/p>\n
For the fried kale: oil, for frying, 25g curly kale, chopped into small pieces and pinch salt.<\/p>\n