Braised Pig’s Trotter
with Roast Beef Bones
Chefs: Jonathan Zammit and Stefan Hogan Pastry Chef: Victor Vella Photography: Alan Carville
4 pig’s trotters, boned
50g carrots, diced
50g onions, diced
100ml white wine
200ml beef stock
2 bay leaves
4 sprigs thyme
3 chicken breast, diced
4 shallots, finely diced
salt & pepper
In a pot, place the trotters, carrots, onions, white wine, port, bay leaves, beef stock, and 2 sprigs of thyme. Cover and cook over a low flame for three hours.
In a pan heat half the butter and add shallots with the remaining thyme. Cook over low heat without colouring.
Chill the chicken breast and place in a food processor and blend with the egg, cream, salt & pepper.
Chill the mousse, and once the shallots are cool, add to the mixture.
Allow the trotters to cool and once chilled drain and pat dry, divide the mousse between the trotters, wrap in cling film and aluminium foil, roll tightly, and firm up in the fridge for a few hours.
Cook in a pot of water at a gentle simmer for 20 minutes.
Reduce the beef stock and add the trotter to the beef stock. At the end, when the stock is syrupy add some butter and adjust seasoning.
Serve with bone and roasted marrow, baked shallots, salt baked celeriac, kale and burnt apple puree.