Name: Pig’s Trotter Filled with Ham Hock and Sage, Tartlet of Pea Purée and Shallot Sauce
Cuisine: United Kingdom
Ingredients: 300 g / 10½ oz shelled peas; Salt and freshly ground black pepper; 225 g / 8 oz skinless chicken breast, coarsely chopped; 600 ml /1 pint chicken stock; 8 fresh sage leaves, chopped; 200 g / 7 oz diced cooked ham; 1 celery stalk, coarsely chopped; Olive oil; 4 pigs’ trotters; 125 g /4½ oz clarified butter; 1 large potato; 1 carrot, coarsely chopped; 6 shallots, finely chopped; 300 ml / ½ pint whipping cream; pinch of sugar; 100 ml / 3½ fl oz. veal stock; 100 ml / 3½ fl oz. chicken stock; white of 1 egg; 1 onion, coarsely chopped; 1 level tsp salt

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 pigs’ trotters
Olive oil
1 onion, coarsely chopped
1 carrot

Method

At least 2½ hours before you want to serve: scrub the trotters well and remove any hairs over a gas flame or using a disposable razor. Brown the trotters all over in a little olive oil, add half of the onion, the carrot and the celery. Cover with chicken stock and braise for about 1½ hours, until the trotters are tender but not split.
Towards the end of the tro

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Pig’s Trotter Filled with Ham Hock and Sage, Tartlet of Pea Purée and Shallot Sauce

Ingredients

Method

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