serves 6
2 white onions, peeled and sliced
a dollop of duck fat
1 piece of smoked bacon loin; cut the skin off in one piece and keep
500 grams trotter gear
a large glass of white wine
22 Agen prunes, stones in
chicken stock
black pepper
In a deep oven tray big enough to hold all your ingredients, sweat the onions in the duck fat until slightly softened. Place the bacon on the feathered nest, surround with trotter gear, and add the wine, prunes, pepper and any top-up of stock needed so that the bacon is almost covered. Lay the skin back on the bacon like a protective duvet, cover in foil and put into a medium oven for 1 3/4-2 hours, keeping an eye on it to make sure nothing too ferocious is happening to it.
When ready, the prunes should have swollen with pride but maintained their dignity, thanks to their stones. Slice the bacon and serve with a hearty spoonful of trotter, onion and prune.
courtesy of: Beyond Nose to Tail: More Omnivorous Recipes for a Adventurous Cook by Fergus Henderson & Justin Piers Gellatly. Bloomsbury USA, 2007
Showing posts with label trotters. Show all posts
Showing posts with label trotters. Show all posts
Monday, April 28, 2008
Sunday, July 01, 2007
782. CATALAN SOUP with BACON, BUTIFARRA and MEATBALLS
serves 6 people
500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery
For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour
For the soup
300 grams large noodles
Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.
Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.
Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.
When cooked, strain the stock.
To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.
Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.
Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.
courtesy of: Nadal 2006, Barcelona City Council
500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery
For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour
For the soup
300 grams large noodles
Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.
Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.
Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.
When cooked, strain the stock.
To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.
Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.
Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.
courtesy of: Nadal 2006, Barcelona City Council
Wednesday, May 31, 2006
388. JELLIED RABBIT with BACON
serves four
takes about 2 days to prepare
1 tame rabbit or 2 wild rabbits, chopped up but bone in (if tame, you may get 3 sections out of the saddle)
10 shallots, peeled and finely sliced
1 bottle of white wine
2 pig’s trotters
2 heads of garlic, skin on
a bundle of thyme tied together
10 black peppercorns
1 quart light chicken stock
¾ to 1 lb. thinly sliced unsmoked streaky bacon
2 bay leaves
sea salt and freshly ground black pepper
Marinate the rabbit and shallots in the white wine in a nonmetal container in the fridge overnight. Meanwhile, place the trotters in a pot with the garlic, thyme, and peppercorns, cover with the chicken stock, and bring them to a gentle simmer. Cover, and keeping an eye on it cook for 3 hours. Strain (if you want to you can add the trotter flesh to the final dish, otherwise discard it), return the liquid to a pan, and reduce by half. Allow to cool.
Next day, line an ovenproof covered crock with the bacon. Mix the rabbit and shallot-wine marinade with the trotter stock (this may have jellied so it might have to be melted) and bay leaves. Check the seasoning, remembering the salty bacon flavor, and also that you will be eating it cold so it will need a flavor boost. Pour the rabbit and its mixture into the lined crock, cover, and place in a medium 350 degree oven for 2½ hours, keeping an eye on it so it never cooks too fast. Check with a small, sharp knife that the rabbit is cooked. When cooked allow the whole crock to cool and then place it in the fridge overnight. Next day, serve cold from the crock with hot boiled potatoes with lots of chopped curly parsley.
courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 121.
takes about 2 days to prepare
1 tame rabbit or 2 wild rabbits, chopped up but bone in (if tame, you may get 3 sections out of the saddle)
10 shallots, peeled and finely sliced
1 bottle of white wine
2 pig’s trotters
2 heads of garlic, skin on
a bundle of thyme tied together
10 black peppercorns
1 quart light chicken stock
¾ to 1 lb. thinly sliced unsmoked streaky bacon
2 bay leaves
sea salt and freshly ground black pepper
Marinate the rabbit and shallots in the white wine in a nonmetal container in the fridge overnight. Meanwhile, place the trotters in a pot with the garlic, thyme, and peppercorns, cover with the chicken stock, and bring them to a gentle simmer. Cover, and keeping an eye on it cook for 3 hours. Strain (if you want to you can add the trotter flesh to the final dish, otherwise discard it), return the liquid to a pan, and reduce by half. Allow to cool.
Next day, line an ovenproof covered crock with the bacon. Mix the rabbit and shallot-wine marinade with the trotter stock (this may have jellied so it might have to be melted) and bay leaves. Check the seasoning, remembering the salty bacon flavor, and also that you will be eating it cold so it will need a flavor boost. Pour the rabbit and its mixture into the lined crock, cover, and place in a medium 350 degree oven for 2½ hours, keeping an eye on it so it never cooks too fast. Check with a small, sharp knife that the rabbit is cooked. When cooked allow the whole crock to cool and then place it in the fridge overnight. Next day, serve cold from the crock with hot boiled potatoes with lots of chopped curly parsley.
courtesy of: The Whole Beast: Nose to Tail Eating, by Fergus Henderson. New York: Harper Collins/Ecco, 2004, p. 121.
Saturday, March 25, 2006
321. PIG"S PETTITOES
sufficient for 3 or 4 persons
time: altogether 40 minutes
pigs trotters
pigs liver
pigs heart
1 pint gravy
1 thin slice bacon
1 onion
1 blade of mace
6 peppercorns
3-4 sprigs thyme
butter and flour, to thicken
salt and pepper, to taste
Put the liver, heart and trotters into a saucepan with the bacon, mace, peppercorns, thyme, onion and gravy and simmer gently for 15 minutes. Then take out the heart and liver and mince them very finely. Keep stewing the trotters until quite tender, which will be in from 20 to 30 minutes. Then return the minced liver, thicken the gravy with a little butter and flour, season with salt and pepper. Simmer over a low heat for 5 minutes, stirring occasionally. Dish the mince, split the feet and arrange them round alternately with sippets (triangles) of toasted bread and pour the gravy in the middle.
courtesy of: Ken Howells, Birmingham, England / The Foody UK and Ireland / http://thefoody.com
time: altogether 40 minutes
pigs trotters
pigs liver
pigs heart
1 pint gravy
1 thin slice bacon
1 onion
1 blade of mace
6 peppercorns
3-4 sprigs thyme
butter and flour, to thicken
salt and pepper, to taste
Put the liver, heart and trotters into a saucepan with the bacon, mace, peppercorns, thyme, onion and gravy and simmer gently for 15 minutes. Then take out the heart and liver and mince them very finely. Keep stewing the trotters until quite tender, which will be in from 20 to 30 minutes. Then return the minced liver, thicken the gravy with a little butter and flour, season with salt and pepper. Simmer over a low heat for 5 minutes, stirring occasionally. Dish the mince, split the feet and arrange them round alternately with sippets (triangles) of toasted bread and pour the gravy in the middle.
courtesy of: Ken Howells, Birmingham, England / The Foody UK and Ireland / http://thefoody.com
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