Скачать или смотреть 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.