- Serves: 4
- Cook Time: 8 hours 35 minutes
- Prep Time: 25 minutes
- Effort: medium
For the pigï¿½s trotters
- 4 boneless pig's trotters, singed to remove the hairs
- 25 g butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 sticks celery
- 1 leek, chopped
- 5 cloves garlic, chopped
- 200 ml white wine
- 200 ml red wine
- 400 ml stock
- 4 sprigs thyme
- 4 bay leaves
For the stuffing
- 1 tbsp oil
- 1 clove garlic, finely chopped
- 1 tsp thyme
- 1 bay leaf
- 150 g black pudding, chopped
- 250 g boneless chicken breasts
- 1 egg white
- 500 ml double cream
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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