PIG TROTTERS EN CRÉPINETTE

SERVES 6

45 MINUTES PREPARATION TIME

30 MINUTES CHILLING TIME

3 HOURS 30 MINUTES COOKING TIME

6 pig feet (trotters), prepared by the butcher

4 carrots, peeled and cut into thirds

3 brown onions, peeled and coarsely chopped

1 leek, cut into thirds

1 celery stalk, cut into thirds

1 tablespoon coarse salt

Bouquet garni

2 tablespoons olive oil

3 bulb spring onions (scallions), finely chopped

3 leaves of silverbeet (Swiss chard), green parts only, shredded

200 g (7 oz) foie gras, coarsely chopped (see note)

1 teaspoon Espelette chilli powder (or substitute with sweet paprika and chilli powder in a 3:1 ratio) (see note )

3 medium French toast crackers, finely crushed

Salt and pepper

50 g (1¾ oz) caul fat (see note )

THE TROTTERS

Put the trotters in a large saucepan of water with the carrot, brown onion, leek, celery, coarse salt and the bouquet garni. Bring to a simmer over a medium heat. Reduce the heat to low and simmer for 3 hours, or until the trotters are very tender and the meat is falling off the bone. Remove the trotters and vegetables and cool until lukewarm. Bone the trotters then finely dice the meat, skin and vegetables.

THE CRÉPINETTES

Heat the olive oil in a large frying pan over a medium heat. Add the diced ingredients to the pan with the spring onions, silverbeet, foie gras and Espelette powder. Cook, stirring occasionally, for 10 minutes, or until softened. Stir in the crushed crackers until well mixed and then season.

Soak the caul fat in warm water for 1 minute, or until softened. Drain, rinse then pat dry with paper towels. Carefully lay the caul fat out on a clean work surface. Roll the trotter mixture into golf ball–sized portions and wrap each one in caul fat. Arrange the crépinettes on a baking tray and chill for 30 minutes.

Preheat the oven to 200°C (400°F/Gas 6) and bake the crépinettes for 8–10 minutes, or until golden.

HOW SHOULD I SERVE THEM?

As an aperitif, with mustard or a spicy condiment.

NOTE

If fresh foie gras isn’t available, look for semi-cooked and cooked foie gras, which is available vacuum-packed in tins or jars from French food grocers or specialty food stores. Alternatively, use semi-cooked chicken livers.