Trotters are an underused cut of meat with a unique texture. This quite challenging recipe from Adam Stokes, requires careful preparation of the meat to ensure delicious fritters for a gorgeous starter or light lunch. Serve with a thick slice of granary bread.
Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Take the whole trotters and seal in a vacuum packing bag with beef stock, lemon grass, garlic and thyme. Cook in a water bath at 71.5°C for 16 hours
4 pig's trotters
4 lemon grass sticks
8 garlic cloves
4 sprigs of thyme
100ml of beef stock
Open the bag and take the trotter out of the bag being careful to reserve the liquor. Remove the trotter skin and slice into Julienne strips
Finely dice the carrot and celery, add to the trotter slices in a bowl. Add 150ml of the reserved cooking liquor and season with lemon and salt. Store in a half gallon tub in the fridge- the natural gelatine in the meat will set the mixture
2 celery sticks
Turn the mixture out onto a board and cut into cubes, roll in flour, dip in egg wash, then into breadcrumbs. Repeat the flour, egg, crumb cycle then refrigerate uncovered overnight
2 egg yolks
50g of breadcrumbs
Remove the cubes from the fridge and deep-fry at 180˚C for 3 minutes or until golden brown. Serve with crusty bread and black pudding
Brought to you in association with Sous Vide Tools