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Crispy pig's ears with nasturtium and caper tartare sauce

Crispy pig's ears with nasturtium and caper tartare sauce

PT3H

1
Wash the ears and place into a pan of cold water. Bring to the boil and then remove from the heat after 3 minutes
  • 2 fresh pigs' ears
2
In a separate pan, add the shallots, carrot, leek, bay leaf, thyme and peppercorns and then add the ears. Cover with water, place on a low-medium heat and simmer for 2-3 hours
  • 1 shallot
  • 6 peppercorns
  • 1 carrot
  • 1/2 leek
  • 1 bay leaf
  • 1 sprig of fresh thyme
3
You will know the ears are cooked when a knife passes through them easily. Remove the ears from the pan. Place between 2 sheets of greaseproof paper and press down with weights - blocks of butter will work well
4
Once cool, slice into 5cm long by 1/2cm wide strips. Prepare 3 bowls and dust each strip of ear in flour, egg and finally breadcrumbs. Set aside until needed
  • 100g of plain flour
  • 2 eggs
  • 50ml of whole milk
  • Panko breadcrumbs
5
For the tartare sauce, add the shallots, capers, gherkins and hard boiled egg into a bowl and mix with mayonnaise. Add a dash of lemon juice, the nasturtiums and parsley and mix through. Season to taste and set aside
  • 100g of homemade mayonnaise
  • 50g of shallots
  • 25g of capers
  • 1 egg
  • 25g of gherkins
  • 2 2/3 handfuls of nasturtium flowers and leaves
  • 1 tbsp of flat-leaf parsley
  • 1/2 lemon
6
Heat the vegetable oil to 180˚C and deep fry the ears until golden brown. Drain, season and serve with the tartare sauce

Ingredients

Metric

Imperial

  • Braised pig's ears

  • Crumb

    • 100g of plain flour
    • 2 eggs
    • 50ml of whole milk
    • Panko breadcrumbs
    • vegetable oil
  • Nasturtium tartare sauce

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