4hind-leg pig's trotters, boned (see note)100 mlMadeira½ eachcarrot and onion, thinly sliced20 gmdried porcini 600 mlveal stock110 gmbutter, coarsely chopped8golden shallots½Savoy cabbage, shreddedChicken and porcini stuffing1 tbspolive oil2golden shallots, finely chopped1small skinless chicken breast (about 150gm), diced1eggwhite200 mlchilled pouring cream20 gmdried porcini, soaked in hot water for 20 minutes, drained, finely chopped1 tbspfinely chopped flat-leaf parsleyPotato purée2large sebago potatoes, scrubbed100 mlwarm milk100 gmcold butter, coarsely chopped
Preheat oven to 150C. Combine trotters, Madeira, carrot, onion, porcini and 200ml veal stock in a casserole, cover and braise in oven until very tender (3 hours). Remove trotters from braising liquid, open out flat, place on a tray lined with foil and cool to room temperature. Strain braising liquid (discard solids), refrigerate until required.
Meanwhile, for chicken and porcini stuffing, heat oil in a small saucepan over medium heat, add shallot and stir occasionally until tender (6-8 minutes), then set aside to cool. Process chicken and eggwhite in a food processor until smooth, season to taste with sea salt, add cream and process to combine. Stir in porcini, parsley and shallot and season to taste.
Place each trotter skin-side down on a large piece of lightly oiled foil, spread with chicken and porcini stuffing, roll to form a cylinder, then wrap tightly in foil. Refrigerate until firm (2 hours).
Heat 20gm butter in a small saucepan over medium-high heat, add shallots and toss occasionally until lightly browned (5-6 minutes). Add remaining stock, cover, simmer until shallots are tender (10-12 minutes), remove with a slotted spoon and set aside. Refrigerate stock until required.
For potato purée, preheat oven to 180C. Roast potatoes on an oven tray until tender (1-1¼ hours). Halve potatoes while still hot, scoop out flesh and press through a sieve into a saucepan. Add milk and butter, beat until smooth, season to taste and keep warm.
Steam trotters in a steamer basket placed over a saucepan of boiling water until warmed through (20-25 minutes).
Skim fat from surface of braising liquid and shallot stock, combine in a saucepan, bring to the boil over medium-high heat, boil until reduced by half (5-6 minutes), whisk in 50gm butter, season to taste and keep warm.
Heat remaining butter in a large frying pan over medium heat, add cabbage, stir occasionally until tender (3-4 minutes), season to taste and serve with hot trotters, shallots and potato purée, topped with sauce.
Note You'll need to order boned pig's trotters in advance. The
hind legs have more meat.
This recipe is from the July 2012 issue of Australian Gourmet