Pork cheek, podded peas, goats' cheese and cinnamon pappardelle

Ingredients

450 g	Flour
1 kg	Pork cheek medallion (Main)
15 g	Ground cinnamon, toasted
250 ml	Eggs, beaten
25 ml	Olive oil, beaten with the eggs
½ handful	Fresh oregano
½ handful	Fresh thyme
1 cup	Red wine vinegar
3 Tbsp	Iodised salt
¼ cup	Pine nuts, toasted
1 ½ cups	Peas, use fresh peas if you have them, blanched
200 g	Goat's milk cheese, crumbled
2 cups	Pumpkin, peeled, diced and roasted
1 cup	Broad beans, peeled and blanched
1 cup	Sultanas, hydrated in tea
200 ml	Vinaigrette, red wine vinaigrette
1 to taste	Parmesan cheese, finely grated

Directions

1. Steam the pork cheek medallions over a gentle simmer for one hour and 20 minutes. Meanwhile, in a mixing bowl, work the eggs into the cinnamon flour to make a dough and rest for 30 minutes.
2. Reheat the oven to 200C, rub the vinegar into the pork cheek, then the salt.
3. Scatter the herbs over a foil-lined baking sheet, place the pork on top and roast for 10-15 minutes, or until crisp on the outside.
4. Put small amounts of pasta through the roller to create sheets, roll up each sheet and hand-cut to a width of 25mm. Blanch in boiling salted water, drain and coat in a little olive oil.
5. Cut the pork cheek into large dice, place in a bowl with the pasta, add the pinenuts, goats' cheese, peas, pumpkin, broad beans and sultanas, and toss to combine with the vinaigrette. Sprinkle over the Parmesan.