Name: Crisp-fried crubeens with tartare sauce
Yield: Serves 6-8
Cuisine: Irish
Ingredients: 1 egg + 2 egg yolks; vegetable stock, or water with vegetables (coarsely chopped onion, carrot, celery and leek) and a bouquet garni to flavour; 3 sprigs of fresh thyme; 900 g sea salt; sunflower oil; 1 bay leaf; 4 garlic cloves, peeled and split in half; salt and freshly ground black pepper; 1 teaspoon dry mustard; 6 juniper berries; 300 ml salad oil, such as sunflower; 10 black peppercorns; 1½ tablespoons finely chopped capers; 1 whole clove; 1 tablespoon saltpetre (optional); 450 g light soft brown sugar; 6 pig’s trotters, well cleaned and hairs removed; 1½ tablespoons finely chopped gherkins; seasoned flour; 2 teaspoons Dijon mustard; 120 g fine fresh breadcrumbs; about 2 tablespoons white wine vinegar; 1½ tablespoons finely chopped onion; 2 eggs; 2 tablespoons milk; 1½ tablespoons finely chopped parsley

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Crubeens — or crúbini — are a traditional Irish delicacy. I like to cure the trotters in a butcher’s brine before cooking them, to add flavour and improve the colour. Jane Grigson gives a similar brine in her book English Food, where she points out that saltpetre gives brined meat ‘an appetising rosy colour’. Salt

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of