{"id":18797,"date":"2014-09-06T10:30:04","date_gmt":"2014-09-06T09:30:04","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=18797"},"modified":"2014-09-06T10:35:45","modified_gmt":"2014-09-06T09:35:45","slug":"tom-kerridge-flatbread-with-crispy-pork-cheeks-and-deep-fried-shallots-with-taramasalata-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/18797\/tom-kerridge-flatbread-with-crispy-pork-cheeks-and-deep-fried-shallots-with-taramasalata-recipe-on-saturday-kitchen\/","title":{"rendered":"Tom Kerridge Flatbread with crispy pork cheeks and deep-fried shallots with taramasalata recipe on Saturday Kitchen"},"content":{"rendered":"

Tom Kerridge serves up flatbread with crispy pork cheeks and deep-fried shallots with taramasalata recipe on Saturday Kitchen.<\/p>\n

Tom says: “This is a great, if unusual, lunch or light meal. The pigs\u2019 cheeks are braised slowly for extra taste, then shredded and fried to top fresh flatbreads with homemade taramasalata.”<\/p>\n

Ingredients for the pigs\u2019 cheeks: 3 tbsp rapeseed oil, 2 celery sticks, finely chopped, 1 carrot, finely chopped, \u00bd onion, finely chopped, 6 star anise, 1 tbsp white peppercorns, 4 pigs\u2019 cheeks, 500ml chicken stock, 4 banana shallots, sliced into rings, 250ml milk, vegetable oil for deep-frying, plain white flour for dusting, 3 tbsp olive oil, plus extra for drizzling, 1 green chilli, chopped with seeds and salt and freshly ground black pepper, to taste.<\/p>\n

For the taramasalata: 4 medium slices of white bread, crusts removed, 200ml milk, 200g smoked cod\u2019s roe, skinned, 3 garlic cloves, crushed, 200ml mild olive oil or vegetable oil and \u00bd lemon, juice only.<\/p>\n

For the flat breads: 250g strong white flour, plus extra for kneading and rolling, \u00bd tsp salt, 4 tbsp olive oil and 100ml warm water.<\/p>\n

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