Stuffed pig’s ears with green tartare sauce + watercress salad

Name: Stuffed pig’s ears with green tartare sauce + watercress salad
Yield: Serves 8
Cuisine: Australian
Ingredients: 125 g butter; 6 cloves garlic, peeled; ½ cup white wine vinegar; 2 large brown onions, chopped; ¼ cup chopped flat-leaf parsley leaves; ½ stick celery, roughly chopped; green tartare sauce*, to serve; 250 g butter, melted; 2 medium carrots, roughly chopped; 1 tablespoon chopped thyme leaves; 2 cups Fresh Breadcrumbs; 1 cup Chicken Stock; 500 g veal sweetbreads; 2 sprigs flat-leaf parsley; drizzle of extra-virgin olive oil; drizzle of red wine vinegar; 250 g ham, diced; 8 pig’s ears; 1 cup dry white wine; 1 large brown onion, roughly chopped; 2 bunches watercress, sprigs picked, washed and well dried; 500 g button mushrooms, diced; 2 dried bay leaves; freshly ground black pepper, to taste; salt, to taste

Preparation info

Serves
8

Difficulty
Complex

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

After arriving in Australia and becoming obsessed with cooking, I wanted to reassure myself that a career change from electrician to cook was possible. I was introduced to Stephanie Alexander by a friend who was working in her kitchen at the time and, as her second chef wanted to work a 4-day week, she gave me the opportunity to come in and help out on Saturdays. It was an amazing experience, trying to t

Ingredients

Oceania
Australia
Main course

Ingredients

Method