However.....Even I make a few modifications to the traditional methods! For a start, with a heavy chefs knife or preferably a cleaver, whack off the hoofy bits at the ends. That way you will find even quite squeamish people will eat it!! Or trot off to your butcher and ask him to do it for you.
Ingredients
1 Large trotter per person.This recipe is aiming at 4 servings.
2 large onions
whole clove of garlic smashed and chopped and papery bits removed
cup of rose wine or white if you dont have rose.
1 large fresh jalapeno chilli per 2 trotters. So 2 for 4 or 1 small chilli for 1.
You can use other types of chillis but jalapeno is common, not too fiery and has thick flesh and good flavour.
Quarter cup vegetable oil
Method
Put the oil in a heavy pot and chuck the trotters in. Try and get a bit of color onto them without burning them.
Brown the onions and garlic in the same pot.
Now add the wine, chillies and enough water to cover. Simmer for 2 to 3 hours. Check the liquid and add so that nothing burns. As the trotters cook, the gelatine can burn very easily. BE CAREFUL. Slow heat and long cooking is the key. The onions should break up and dissapear and you should be able to carefully reduce the liquor to a nice sauce/gravy. This is not a dish you can leave bubbling on the stove. It needs watching especially for the last hour.
Here it is....
If you add baby potatoes and carrots to the pot for the last hour, your diners will never know why they taste so good!
No comments:
New comments are not allowed.