Pieds de cochon Sainte Menehould
Source of Recipe
From Gammon and Spinach by Simon Hopkinson
List of Ingredients
2 carrots, peeled and sliced
1 large onion ditto
3 sticks celery
4 cloves
2 bay leaves
3/4 sprigs thyme
salt and peppercorns
4 trotters, hair singed with a blowtorch and rinsed
plain flour
2 eggs beaten
1 tbsp dijon mustard
fresh white breadcrumbs
melted butter
Recipe
You need to tether each trotter to help keep them manageable.
Cover a bit of wood for each trotter with clingfilm and wrap it in foil.
Tie each trotter securely to these and put them into a deep dish.
Preheat the oven to 130C
Distribute vegetables, herbs and seasoning in and around trotters.
Cover with water, bring to a simmer, skim off the scum, cover and braise for 1.5 to2 hours. Err on the side of overcooking if unsure.
Lift out the trotters, and put aside to cool.
Strain the liquor, and use for savoury jelly type things.
Preheat the oven to 220C, also an overhead grill.
Once trotters are cold and stiff, take a serrated knife and cut in half lengthways.
Lay the halves on a plate, season lightly and dust with flour.
Mix eggs and mustard and brush over each trotter.
Roll in breadcrumbs and put on a wire rack.
Place on a baking tray and drizzle with melted butter.
Whack into the oven for 15 minutes or so. Finish under grill if necessary.
Serve with Sauce Gribiche, or Tartare sauce, or something similarly tangy.
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