4 pig’s trotters, boned out
50g butter
50ml vegetable oil
2 carrots, chopped (1cm)
1 onion, diced (1cm)
2 shallots, diced (1cm)
2 sticks celery, chopped (1cm)
1 bulb garlic, split
2 bay leaves
20g smoked back bacon
3g coarse sea salt
6g crushed black pepper
8g fresh thyme
400ml red wine
250ml Madeira
250ml port
250ml brandy
1 litre brown chicken stock
1 litre veal stock
1 onion, diced (1cm)
150g mixed wild mushrooms (ceps, trompette, pied de mouton, shiitake)
20g butter
50ml vegetable oil
4g salt
12 turns black pepper
2g chopped parsley
250g chicken breast, diced and semi-frozen
1 egg white
15g fine sea salt
2g black pepper
350ml heavy cream
5 medium potatoes (approx. 600g), peeled and halved
3 litres water
60g salt
150g butter
50ml warm milk
8 turns black pepper
Chill the mixer bowl in the freezer for 30 minutes.
Puree the chicken breast in the mixer, add the egg white, then slowly blend in half the cream.
Add salt and pepper, scrape down the sides, and blend in the remaining cream until smooth.
Heat oil and butter in a pan, add mushrooms, cook for 5 minutes with salt and pepper.
Add onion and thyme, cook 10–15 minutes until semi-caramelised. Cool.
Combine 150g of this mixture with 300g chicken mousse and chopped parsley.
In a casserole pan, heat oil and butter, add carrots, bacon, garlic, thyme, salt, and pepper. Cook 8–10 minutes until caramelised.
Add onion, shallot, celery, and continue cooking 5–8 minutes until golden.
Deglaze with red wine, Madeira, port, and brandy. Simmer.
Add trotters and cover with chicken and veal stocks. Bring to a simmer, cover with greaseproof paper and lid. Braise at 160°C for 2.5 hours.
Remove trotters, strain and reduce stock by half.
Scrape fat and remove knuckles.
Fill trotters with the farce, wrap tightly in buttered foil, and refrigerate 30 minutes.
Steam 20–25 minutes before serving.
Strain braising liquor through a fine sieve.
Simmer gently, skim impurities, then whisk in butter and season
Boil potatoes in salted water for 30–40 minutes until tender.
Drain, return to pan, and dry over low heat for 1 minute.
Mash with butter, warm milk, salt, and pepper until smooth.
Place the cooked pig’s trotter on the plate.
Add a quenelle of mashed potato.
Spoon reduced sauce generously over the trotter.
4 pig’s trotters, boned out
50g butter
50ml vegetable oil
2 carrots, chopped (1cm)
1 onion, diced (1cm)
2 shallots, diced (1cm)
2 sticks celery, chopped (1cm)
1 bulb garlic, split
2 bay leaves
20g smoked back bacon
3g coarse sea salt
6g crushed black pepper
8g fresh thyme
400ml red wine
250ml Madeira
250ml port
250ml brandy
1 litre brown chicken stock
1 litre veal stock
1 onion, diced (1cm)
150g mixed wild mushrooms (ceps, trompette, pied de mouton, shiitake)
20g butter
50ml vegetable oil
4g salt
12 turns black pepper
2g chopped parsley
250g chicken breast, diced and semi-frozen
1 egg white
15g fine sea salt
2g black pepper
350ml heavy cream
5 medium potatoes (approx. 600g), peeled and halved
3 litres water
60g salt
150g butter
50ml warm milk
8 turns black pepper
Chill the mixer bowl in the freezer for 30 minutes.
Puree the chicken breast in the mixer, add the egg white, then slowly blend in half the cream.
Add salt and pepper, scrape down the sides, and blend in the remaining cream until smooth.
Heat oil and butter in a pan, add mushrooms, cook for 5 minutes with salt and pepper.
Add onion and thyme, cook 10–15 minutes until semi-caramelised. Cool.
Combine 150g of this mixture with 300g chicken mousse and chopped parsley.
In a casserole pan, heat oil and butter, add carrots, bacon, garlic, thyme, salt, and pepper. Cook 8–10 minutes until caramelised.
Add onion, shallot, celery, and continue cooking 5–8 minutes until golden.
Deglaze with red wine, Madeira, port, and brandy. Simmer.
Add trotters and cover with chicken and veal stocks. Bring to a simmer, cover with greaseproof paper and lid. Braise at 160°C for 2.5 hours.
Remove trotters, strain and reduce stock by half.
Scrape fat and remove knuckles.
Fill trotters with the farce, wrap tightly in buttered foil, and refrigerate 30 minutes.
Steam 20–25 minutes before serving.
Strain braising liquor through a fine sieve.
Simmer gently, skim impurities, then whisk in butter and season
Boil potatoes in salted water for 30–40 minutes until tender.
Drain, return to pan, and dry over low heat for 1 minute.
Mash with butter, warm milk, salt, and pepper until smooth.
Place the cooked pig’s trotter on the plate.
Add a quenelle of mashed potato.
Spoon reduced sauce generously over the trotter.
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