Want something a little unusual? This is the recipe for you.
Ingredients
- parsnip puree:
- 2 parsnips
- 100 ml milk
- 25 ml
- salt
- pork stuffing:
- 1 apple (diced)
- 25 g butter
- 1/2 onion (diced)
- 1 tblsp chopped parsley
- 1/2 tbsp dried mixed herbs
- 1 tblsp sage
- 65 g bread crumbs
- 300 g sausage meat
- 1/2 beaten egg
- trotters:
- 1 onion/carrot/shallot/celery stick
- 2 cloves garlic
- 1 sprig thyme
- 1 bay leaf
- 10 white pepper corns
- 1 tsp tomato puree
- 100 ml white wine
- 1 l chicken stock
- 4 boned out trotters
Method
- For the trotters, brown off all the vegetables until golden brown.
- Add the tomato puree and white wine and reduce by half.
- Then add trotters, herbs and stock and simmer for 2-3 hours until the trotters are soft.
- For the stuffing, fry onions and herbs in butter for 5 minutes without colouring.
- Mix all the remaining ingredients and pipe into the trotter skins.
- Roll in tinfoil and bake for 25 minutes and allow to cool.
- Slice parsnips very finely with the cores removed.
- Place in a small saucepan with milk, cream and salt and boil until smooth.
- To Serve:
- Slice pig’s trotters to one centimetre discs and fry in olive oil until golden brown and crispy.
- Serve with parsnip puree on the side.
