How to make: Pierre Koffmann’s Pig’s trotters скачать в хорошем качестве

How to make: Pierre Koffmann’s Pig’s trotters

Arguably the most iconic dish of the last few decades. Pierre Koffmann’s Pig’s trotters. A truly life changing dish. I've wanted to make this on the channel for a long time and I hope i've done them justice. I had the perfect excuse, A request from my Son Jack for his 21st birthday, lucky bloke! Full recipe and process over on my YouTube. I’m not sure how many of you will give this a go, it's tricky, its long and it's not user friendly, but boy does it deliver! Happy cooking Adam x Pigs Trotter 4 pigs trotters – long hind leg Trotter reduction Singe hairs from trotters. Wash, bone out the pigs trotters and reserve. Trotter Reduction Large cut mirepoix of carrot, onion, celery, leek, celeriac 5g fennel seeds 5g coriander seeds 2 star anise 5 black peppercorns 1 cinnamon stick 1 bulb of garlic 1kg red wine 1kg port Bouquet garni – leek/thyme/bay 1kg brown chicken stock In a large casserole, colour the mirepoix of vegetables, garlic and bouquet of herbs for 5 minutes, before adding the spices and allowing to cook together to toast. Add the red wine and port and reduce all the way down, add brown stock and bring to a simmer for 5 minutes. Submerge the boned trotters in this mix and braise at 160c for 2 hours 45 mins/until completely soft. Remove from oven and allow to cool to room temperature. Gently remove the trotters from the braise and reserve, make sure to discard of any bones. Sweetbread Court Bouillon 2ltr water 1 carrot 2 sticks celery, peeled 1 onion 1 bouquet garni, leek/lemon thyme/bay leaves 1 lemon 100g white wine 100g white wine vinegar 10g Maldon salt Rice flour Prepare and wash the vegetables. Thinly slice the carrot, fennel, onion and leek. Add to a wide based pan with the water, wine and white wine vinegar. Bring to a simmer and remove from heat. Drop the clean sweetbreads into the stock, cook to an internal temperature of 55c, allow to cool in the stock. Remove from pan to cool, remove membrane, fridge until cold/diceable. Chicken Mousse 2 chicken breasts (500g) 1 whole st ewe egg 28g salt 900ml cream Dice the chicken small and keep very very cold. Freeze robot jug and blade but don’t have the blade in the jug. Blend chicken with the egg, add 200 ml cream. Pass over ice. Always keep everything cold. With the mix in a bowl over ice, add the salt and beat using a Maurice. Add the remaining cream in 3rd’s. Work for 5-10 minutes. The mix will be shiny and pale with a dropping consistency. Test. For the Filling 50g poached sweetbread, diced 50g morels, clean/cooked ½ bunch tarragon, finely chopped ½ bunch flat leaf parsley, finely chopped 2 onions diced sweated Soften the onions with the dried morels and add to the chicken mousse with soft herbs and sweetbreads. To Fill/Finishing Reduced trotter braise Butter Chicken mousse When cool, fill each trotter generously with chicken mousse mix. Lay trotters out on a sheet of tin foil 30x30cm, grease well with soft butter and two tea spoons of the reduced trotter sauce. Lay the trotter on cavity side facing up, Compress tightly squeezing ends, making sure not to roll. Steam at 90c for 12 minutes or until the chicken mousse is just set. Remove tin foil, plate with mashed potato and glaze with yet more trotter sauce.