Saturday, January 22, 2005

Food photo and recipe of the week

Braised pig's trotter 'Pierre Koffmann'

The recipe is too long to repeat but it basically involves the following:
boned, braised trotters stuffed with chicken mousse and poached, pommes puree, and a veal jus with mushrooms.

In his unique style, Marco Pierre White said the following about this dish: This is my favourite dish. If it had been a painting it would hang in the Tate. It's simple and earthy, but it's also elegant and intelligent. You can't take it any further. It's a complete meal. It's not a recipe for talking about; it's a meal to be eaten.

I was a little underwhelmed by the dish, to be honest. It is probably the richest dish I have eaten, and you can feel and taste the gelatine coating your mouth, but the flavour is a little too subtle for me. That said, it is a classic dish and well worth preparing at least once.


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