Pig’s Trotters Stuffed with Chicken and Pistachio

Name: Pig’s Trotters Stuffed with Chicken and Pistachio
Yield: serves 4 as a main dish, 8 as a starter
Ingredients: 4 pig’s trotters; 2 teaspoons salt; salt and freshly ground black pepper; 2 tablespoons finely chopped parsley; 1 clove garlic – peeled and minced; 4 spring onions – trimmed and very finely chopped; 12 oz raw chicken breast – finely minced or chopped in a food processor; 1 tablespoon finely chopped fresh tarragon; big sprig fresh thyme; 2 bay leaves; 1 teaspoon peppercorns; 6 allspice berries; 3 fl oz wine vinegar; 6 fl oz dry white wine; 1 teaspoon grated lemon zest; 1 teaspoon Dijon mustard; 2 tablespoons wine vinegar; 2 tablespoons double cream; 8 tablespoons salad oil; 2 tablespoons shelled unsalted pistachio nuts; 1 egg – beaten; small bunch parsley stalks; 2 sticks celery – trimmed and sliced; 1 large onion – peeled and quartered; 1 large carrot – peeled and cut in half lengthways

Preparation info

serves
8
as a main dish, as a starter

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The trotters here just serve as a casing for a more delicate filling. Sliced thinly and served with salad, it is almost elegant.

Ingredients

4 pig’s trotters
2 teaspoons salt
1 large carrot – peeled and cut in half lengthway

Main course
Gluten-free
August

Method

Singe trotters over naked flame, scrape off the burnt bristles, then rub all over with the salt. You are now going to splint them so that they do not curl too much out of shape during the initial cooking. Tie each trotter firmly between two strong wooden skewers, as if it were a tiny roasting joint. The string should pass round each trotter at least six times.

Put into a large pan with