FERGUS HENDERSON’S TROTTER GEAR RECIPE - NYT COOKING
Trotter gear? The British chef Fergus Henderson calls it that – an unctuous and shockingly delicious jellied broth made from pigs’ feet, vegetables and Madeira that imparts an intensely flavorful, lip-sticking quality to any stew or soup to which it is added. He gave The Times the recipe in 2009. It is project cooking at its most exciting and slightly ridiculous – a four- or five-hour process that yields 6 or so cups of glory to punch up any recipe for beans that you have on hand, elevate a beef-and-Guinness pie to extraordinary heights, make fantastic an otherwise benign casserole of baked chicken thighs. Friends and family will ask: What’s the secret ingredient? Say nothing until well after all the plates are cleared.
Provided by Sam Sifton
Total Time 3 hours 30 minutes
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- Place everything but the liquids in a large pot. Pour in the wine and enough chicken stock to cover. Bring to a boil over high heat, reduce to a simmer and cook for 3 hours, until the meat falls off the bone and, in Henderson’s words, the trotters are “very wobbly.”
- Remove the trotters from the pot. Strain the stock. Pluck the meat, flesh and skin from the bones and chop. (There are a lot of bones.) Discard the bones. Stir the meat, flesh and skin back into the stock, then serve.
PORK TROTTER STEW - FOOD24
Use every part of the animal – from head to hindquarters – with this budget-friendly recipes.
Provided by DRUM
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- 1 Season all the meat well with salt and pepper.2 Heat the oil in a pressure cooker and brown the meat. 3 Add the onion, garlic, bay leaves and stock and bring to the boil.4 Secure the lid of the cooker and cook under pressure for 1-2 hours or until the meat is tender.5 Remove the lid and add the butternut –and a little water if the stew is too dry.6 Simmer until the butternut is tender.7 Stir in the lentils, chillies (if using) and coriander and season with more salt and pepper if needed.TO SERVEServe with the rotis and extra coriander(if using).
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