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Stuffed pigs' trotters with morels

Stuffed pigs' trotters with morels

Stuffed pigs' trotters with morels

  • Main
  • medium
  • 4
  • 1 hour 30 minutes, plus 6 hours for the trotters and skin

PT1H30M

PT6H

Why not try?

1
Preheat the oven to 160°C/gas mark 3
2
Begin by preparing the trotters. Add the trotters to a large casserole dish with the wine, onions, carrots, veal stock and Port. Cover with a lid and cook in the oven for 3 hours
  • 4 hind pig's trotters, boned
  • 100g of carrots, diced
  • 100g of onion, diced
  • 150ml of dry white wine
  • 1 tbsp of port
  • 150ml of veal stock
3
Meanwhile, add half of the butter to a pan and heat until bubbling. Fry the sweetbreads in the butter for 5 minutes, then add the mushrooms and onion. Fry for a further 5 minutes, then allow to cool
  • 75g of butter
  • 225g of veal sweetbreads, blanched and chopped
  • 20 morel mushrooms, dried, soaked until soft and drained
  • 1 small onion, finely chopped
4
Add the diced chicken breast to a blender and blitz until smooth with the egg white, cream, salt and pepper. Pass through a drum sieve to achieve a perfectly smooth purée
  • 1 chicken breast, skinned and diced
  • 1 egg white
  • 200ml of double cream
  • salt
  • black pepper
5
Combine the chicken purée with the sweetbread mix and set aside in the fridge until ready to stuff the trotters
6
Once cooked, remove the trotters from the casserole dish, pass the cooking liquid through a fine sieve and reserve until later. Lay each trotter flat on a sheet of foil and leave to cool
7
Once the trotters are completely cool, divide the stuffing mix between the trotters and roll the trotters firmly around the filling to ensure there is no air trapped. Roll up the large sheets of foil to cover and tightly seal the trotters in a neat cyclindrical shape. Store in the fridge to firm up for at least 2 hours
8
While the trotters are resting, prepare the crispy pig skin. Roll up the skin, tie tightly with butchers' string and place in a large pan. Cover with water and the vegetables, season and gently simmer for 3 hours, making sure that the water does not boil. Skim away any impurities that rise to the surface
  • 500g of pig skin
  • salt
  • black pepper
  • 1 clove
  • 1 celery stick
  • 1 bouquet garni
  • 1 carrot, finely diced
  • 1 leek
  • 1 onion
9
Leave the skin to cool in the cooking liquid, then cut off the string and roll tightly in cling film. Allow to set in the fridge
10
Preheat the oven until 160°C/gas mark 3
11
Using a meat slicer, cut the skin into very thin strips and lay each piece on to a greaseproof-lined baking sheet, then place another baking sheet on top to keep it flat. Bake in the oven until crisp and golden
12
Remove the trotters from the fridge and, keeping them wrapped in the foil, place in a steamer. Set over simmering water for 15 minutes, or until heated through. Alternatively, add to a casserole dish with 100ml of water and place in an oven heated to 220°C/gas mark 7 for 15 minutes
13
To prepare the puréed potatoes, add the potatoes to a large pan and cover with water. Season with salt, bring to the boil and cook until tender
  • 800g of potato, peeled and cut into chunks
  • salt
14
Drain the potatoes and mash to make a purée. Add the milk to a pan, bring to the boil then pour on to the potatoes along with the duck fat. Mix thoroughly to combine and season
  • 200ml of milk
  • 70g of duck fat
  • salt
  • black pepper
15
To serve, divide the trotters onto serving plates and peel off the tin foil. Add the reserved stock to the casserole dish, reduce by half and stir in the remaining butter
  • 75g of butter
16
Arrange a portion of hot mash next to each trotter and add a couple of pieces of crispy pig skin to the mash. Pour the sauce over the trotters and serve immediately

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