Pieds de cochon Sainte Menehould
Created by sean, Tuesday, 28 March 2006
Description
We're only wasting the oink, remember.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4
- 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
Method/steps
- 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.
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