3 hours, Plus 12 hours soaking for the pig's trotters
PT3H
PT12H
Martin Wishart braises pigs trotters in a flavour-packed stock with Madeira, garlic, five-spice and Worcestershire sauce, to create a deliciously meaty topping for crisp-baked croutons. This hearty starter is well worth the effort to rediscover this little-used cut of pork.
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Cook in the oven for 2 hours until the trotters are golden brown and soft, then allow to cool before removing them from the pot
7
Strain the stock through a fine sieve and set aside for further use
8
Remove the soft cooked skin from the bone, discarding any pieces of cartilage
9
While still warm, use a large knife to chop the trotters into small pieces so everything starts to congeal together, then place in a dish
10
Cut the baguette into 18 x 1cm slices, brush with olive oil and bake in the oven until golden brown
1 wholemeal baguette
extra virgin olive oil
11
Place a small spoonful of the trotter mixture on top of each crouton, using a spoon to shape into a slight dome
12
Season with salt and pepper and add the five-spice powder, parsley, Worcestershire sauce and a few spoons of the cooking stock, mixing everything together. Cover with cling film and put aside until ready to serve
The trotter mixture should be at room temperature and soft enough to work with
15
Sprinkle the croutons with a good amount of grated Parmesan, then place them on a tray in the oven for 6-8 minutes. Transfer to a hot grill to colour the croutons (this should take less than a minute)
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Braised pig's trotter croutons
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Braised pig's trotter croutons