Text 23532, 76 rader
Skriven 2012-04-09 22:16:00 av JIM WELLER (1:123/140)
Ärende: blog 21
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crubeens And Cabbage
Categories: Pork, Offal, Irish
  Servings: 4

           CRUBEENS:
      2    pigs trotters with hocks
    attached, split lengthwise
      3    bay leaves
      4 md carrots, coarsely chopped
      2 md onions, coarsely chopped
      5 md garlic cloves, coarsely
    chopped
     12    black peppercorns
      4 md russet potatoes, peeled and
    cut into 2 inch pieces
    1/4 c  cream
    Kosher salt and freshly
    ground black pepper
    1/2 lb caul fat
           CABBAGE:
      4    strips thick cut bacon,
    chopped
    1/2 sm green cabbage, finely sliced

Place the trotter halves together and wrap tightly with cheese
cloth. Place trotters in a large stock pot with bay leaves, carrots,
onions, garlic and peppercorns. Cover with water then bring to a
simmer skimming foam off the top of the pot until trotters are
tender (test with a knife) 2-3 hours. Remove trotters then strain
liquid through a strainer. Reserve liquid.

Cover potatoes with water and bring to a simmer, cook until tender,
then drain and mash. Add cream then season to taste with salt and
pepper. Allow to cool to room temperature.

When trotters are still warm but cool enough to handle, unwrap the
cheese cloth and gently separate the halves. Remove all the bones
from the trotter, trying to keep each half as intact as possible. If
any bits of trotter fall off, reserve them. Season both sides of
each trotter half with salt and pepper.

Preheat oven to 425 F. Carefully unroll caul fat so that the thin
sheets are separated and easy to handle. Place each trotter half
skin side down on a cutting board then divide potatoes evenly
between trotters. Roll trotter around potatoes, then gently wrap
each trotter half with caul fat. Repeat with remaining trotters.
Place wrapped trotter halves on rack in baking pan and roast until
deep golden brown, about an hour.

In a large skillet cook bacon over medium high heat until fat is
rendered and bacon is crisp, about 6 minutes. Add any bits of
trotter that fell off while the bones were being removed and cook
until beginning to brown. Add cabbage and cook until wilted, adding
some of the pork stock leftover from cooking the trotters if
anything begins to stick. Season to taste with salt and pepper. Once
trotters are roasted serve alongside cabbage with plenty of dark
beer.

Posted by: Sydney Oland

  From: Serious Eats

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Cheers

YK Jim


... Deep-fry something enough, it's likely to get tasty.

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