Ingredients Jump to Instructions ↓

  1. 2 pig's tails

  2. 1 tbsp vegetable oil

  3. 10 g black pudding , chopped

  4. 10 g minced meat half a Granny Smith apples

  5. 1 small shallots , chopped

  6. 1 clove garlic , chopped

  7. 1/2 tsp mustard

  8. 2 slices Serrano ham butter , for shallow-frying

  9. 6 large scallops , shelled squeeze of lemon juice

  10. 2-3 tinned anchovies , mashed

  11. 1 clove garlic , finely chopped

  12. 1 tsp capers

  13. 1 tbsp chopped parsley

  14. 1/2 tsp chopped mint extra virgin olive oil , for mixing black pepper

Instructions Jump to Ingredients ↑

  1. Pig's tail 'cannelloni' with seared scallops and salsa verde Method 1. Bring a large saucepan of water to the boil. Add the pigs' tails and boil for 1 hour until cooked through; drain.

  2. Meanwhile, heat the vegetable oil in a frying pan. Add the shallot and garlic and fry gently until softened, around 3 minutes. Add the minced meat and fry until cooked through, then mix in the black pudding and the diced apple.

  3. Remove the mixture from direct heat, mix in the mustard and parsley and set aside to cool.

  4. Pick the meat from the pigs' tails and lay the meat on a sheet of cling film.

  5. Spread the cooled stuffing over the tail meat and use the cling film to roll it into a cannelloni or sausage shape.

  6. Remove the cling film and wrap the Serrano ham around the pigs' tail 'cannelloni'. Set aside to chill.

  7. Make the salsa verde by mixing together the anchovy fillets, garlic, capers, parsley, mint and olive oil. Season with salt and freshly ground pepper.

  8. Heat the butter in a heavy-based frying pan. Add the pigs' tail cannelloni and fry for 3 minutes, browning on all sides. Remove to a warm serving plate.

  9. Add the scallops to the frying pan and fry for 2 minutes on each side.

  10. . Add a squeeze of lemon juice and a knob of butter to the scallops. Serve the pigs' tail cannelloni with the scallops and the salsa verde.


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