This MasterChef Ireland recipe is served with pomme puree, buttered cabbage and star anise infused carrot puree.
- 1 pig’s trotter
- 2 onions quartered-skin left on
- 1 leek cut into rounds
- 10 carrots
- 1 star anise
- juice of half an orange
- 2 rooster potatoes peeled and chopped into 1cm cubes
- 0.25 savoy cabbage shredded fine
- 200 g butter
- 50 ml milk
- 1 shallot chopped finely
- 25 ml double cream
- 2 tsp grain mustard
- 4 sage flowers
- small sprinkle rosemary
- Take the meat from the pig’s trotter by deboning it leaving the skin and bone intact.
- Place the meat and skin/bone in separate large saucepans with the chopped onions and 2 carrots and the leek. Fill pans with water and bring to the boil.
- Turn down pans to a simmer and remove the scum from both pans when it rises to the top. Simmer for 2 hours.
- Pomme puree:
- Simmer the potatoes in water until tender. Pass through a potato ricer onto 160g of melted butter.
- Add the milk and stir on the stove until smooth. Season with salt and pepper to taste.
- Carrots: Cut the carrots into batons and place on a baking tray with come butter, the star anise and the orange juice. Slow roast @ 150° until tender. When tender blitz carrots to a puree with the cream and a little more orange juice if needed.
- Place the cabbage, 50g of butter and a couple of cables of the stock from the trotters. Fry gently for 3 minutes.
- Sauce: Fry the shallot in 25g of butter until softened. Add 2 tsp of grain mustard and heat through. Add 100ml of the trotter stock and reduce by half. Add 50g of butter and whisk in.
- Rillettes: Remove the meat from the stock and cool slightly. Then pick through the meat and discard any fatty bits. Shred meat with two forks. Season with salt and pepper. Cut the herbs finely and fry for ¾ minutes in a small amount of butter. Add this to the meat and a tbspn of the trotter stock.
- Put the meat mixture on some cling film and roll into a sausage shape. Put in the fridge to set for 45 minutes remove the cling film and cut the rilette into 2 pieces. Pan fry in olive oil. Butter until brown on all sides.
More by Andy Spencer:
- Chicken Noodle Soup
- Seafood tagliatelle with Dublin bay prawn bisque
- Pan Fried Fillet of Turbot with Truffled Celeriac Puree