Ingredients Jump to Instructions ↓

  1. 4 boneless pig's trotters , singed to remove the hairs

  2. 25 g butter

  3. 1 onion , chopped

  4. 2 carrots , chopped

  5. 2 sticks celery

  6. 1 leek , chopped

  7. 5 cloves garlic , chopped

  8. 200 ml white wine

  9. 200 ml red wine

  10. 400 ml stock

  11. 4 sprigs thyme

  12. 4 bay leaves

  13. 1 tbsp oil

  14. 1 clove garlic , finely chopped

  15. 1 tsp thyme

  16. 1 bay leaf

  17. 150 g black pudding , chopped

  18. 250 g boneless chicken breasts

  19. 1 egg white

  20. 500 ml double cream

Instructions Jump to Ingredients ↑

  1. Method 1. To make the pig's trotters; put the trotters in the heavy based flame-proof casserole with the butter, vegetables, garlic and wine.

  2. Pour in sufficient water to cover the ingredients and simmer gently for 1 hour 30 minutes until the trotters are cooked.

  3. Remove the cooked trotters from the casserole and set aside.

  4. Preheat the oven to 150C/gas 2.

  5. Add the stock to the casserole and cook until reduced by two-thirds.

  6. Season the trotters with salt and pepper. Add to the casserole with the thyme and bay leaves and cook for at least 6 hours, basting regularly, during the cooking time.

  7. Pour the stock through a sieve, and reserve for the sauce.

  8. To make the chicken mousse; heat the oil in a medium saucepan and add the garlic, thyme and bay leaf.

  9. Add the black pudding to the pan and cook over a medium heat until cooked. Remove from the heat and cool.

  10. . Put the chicken breast meat into a food processor and blend until minced. Add the egg white and season to taste with salt and pepper.

  11. . Process the mixture until well blended. Slowly pour in half the cream and process until well mixed.

  12. . Scrape any mixture from around the sides of the processor bowl then add the remaining cream and process until combined. Chill the mixture for 30-40 minutes until firm.

  13. . Stir in the cooked black pudding.

  14. . Split open the cooked pig's trotters and divide the stuffing mixture evenly between them. Wrap the trotters in foil and cook in the preheated oven for 1 hour.

  15. . Remove from the foil and serve hot with the reserved stock.


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