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Anyone seen that pig's trotter bourguignon recipe in Gary Rhodes' book New British Classics? I've been eyeing it up for years, and finally got my knife skills and butchery techniques up to a point where I felt confident enough to have a go at boning a pig's trotter (there's a million jokes in there, guys) and recreating the recipe. He recommends starting it 48 hours before you want to eat it, for various soaking and shaping reasons, so that's what I've done. I'm about half-way through the recipe, two trotters boned and braised, and I tell you what, they look hideous. Hopefully they'll look better stuffed and rolled, cos frankly, the state they're in, I don't wanna eat em.
Wasn't there a guy on here who ate his own grandfather I seem to remember?
Wasn't there a guy on here who ate his own grandfather I seem to remember?