STUFFED PIG TROTTERS RECIPES

Steps:

• Preheat oven to 150C. Combine trotters, Madeira, carrot, onion, porcini and 200ml veal stock in a casserole, cover and braise in oven until very tender (3 hours). Remove trotters from braising liquid, open out flat, place on a tray lined with foil and cool to room temperature. Strain braising liquid (discard solids), refrigerate until required.
• Meanwhile, for chicken and porcini stuffing, heat oil in a small saucepan over medium heat, add shallot and stir occasionally until tender (6-8 minutes), then set aside to cool. Process chicken and eggwhite in a food processor until smooth, season to taste with sea salt, add cream and process to combine. Stir in porcini, parsley and shallot and season to taste.
• Place each trotter skin-side down on a large piece of lightly oiled foil, spread with chicken and porcini stuffing, roll to form a cylinder, then wrap tightly in foil. Refrigerate until firm (2 hours).
• Heat 20gm butter in a small saucepan over medium-high heat, add shallots and toss occasionally until lightly browned (5-6 minutes). Add remaining stock, cover, simmer until shallots are tender (10-12 minutes), remove with a slotted spoon and set aside. Refrigerate stock until required.
• For potato purée, preheat oven to 180C. Roast potatoes on an oven tray until tender (1-1¼ hours). Halve potatoes while still hot, scoop out flesh and press through a sieve into a saucepan. Add milk and butter, beat until smooth, season to taste and keep warm.
• Steam trotters in a steamer basket placed over a saucepan of boiling water until warmed through (20-25 minutes).
• Skim fat from surface of braising liquid and shallot stock, combine in a saucepan, bring to the boil over medium-high heat, boil until reduced by half (5-6 minutes), whisk in 50gm butter, season to taste and keep warm.
• Heat remaining butter in a large frying pan over medium heat, add cabbage, stir occasionally until tender (3-4 minutes), season to taste and serve with hot trotters, shallots and potato purée, topped with sauce.

Steps:

• Preheat the oven to 150C, 130C Fan, Gas Mark 2. Place the trotters in a large ovenproof pot with a lid with vegetables, bouquet garni, wine and stock.Cover and cook for 4 hours. Chill and refrigerateuntil required. To make the stuffing, heat the butterin a medium pan and cook the onion until soft. Add the black pudding and chestnuts.Mix well. Strain the remaining cooking liquor and reduce to the consistency of a sauce, add the chilled trotters to the sauce and gently reheat until piping hot. Serve with steamed broccoli and buttered mash.