brawn recipe from 'the complete nose to tail'
1 pigs head well rinsed
4 trotters
2 peeled onions
2 carrots
2 leeks
2 sticks celery
2 whole heads garlic
zest of 2 lemons
splash of red wine vinegar
bundle of fresh herbs
2 bay leaves
a handful of peppercorns tied up ina bag (to save you picking them out later)
sea salt
place head and trotters into large pot cover with water and add all the ingredients bar the salt,
as soon as it boils reduce to a slow simmer skimming as you go
when you feel the cheek starting to come away from thethe bone (c2 1/2hrs) remove everything from the liquor and discard the vegetables.
return the liquor to the heat and reduce by half. season carefully with salt as this is a cold dish.
whilst still warm pick throught eh trotters and head retrieving the flesh especially peeling the tongue
the snout is neither fat nor meat do not be dicouraged it is delicious in your brawn.
line a terrine mould with cling film and fill with the retrieved meats.
cover with enough of the reduced liquor just to cover, slamming the mould on the kitchen table to remove air bubbles.
leave to set overnight in the fridge, and before serving remove it to acclimatize without being so warm it is soft and sweaty
serve with a sorrel, chicory and crispy pigs ear salad.
good luck!
Topic: PIgs head in the freezer (Read 8394 times)
