By: Fergus Henderson a good friend and a nice human.
Prep time:
1 hr
Cook time:
3 hrs 20 min
Serves:
4
Method
1. Set the oven to 180C/gas 4. Place the tails in an oven dish with the vegetables, herbs, bay leaves peppercorns, garlic, lemon zest, and wine, and cover with the stock. 2. Cover with kitchen foil and cook for three hours. The tails are done when a finger can easily pinch through the flesh. Remove from the oven and leave to cool in the stock, but remove the tails before it turns to jelly and drain any excess liquid off them. 3. Place the tails in the fridge for an hour or so until cold and firm.4. Set the oven to 200C/gas 6. Mix together the mustard and eggs and have ready three bowls, one for the flour, the egg and mustard, and the breadcrumbs. 5. Dust the tails with flour and then roll them in the breadcrumbs so that they are well covered. You must do this just before you cook them, otherwise the crumbs will go soggy. 6. Using a large ovenproof frying pan or hot roasting tray, add the butter, and heat until sizzling. 7. Add the tails and roll them around so that they are coated in the butter. Be careful as they can split at this point. 8. Roast for 20 minutes, turning half way through the cooking time. Serve hot with watercress or red mustard salad.
Comments
Ingredients
8 pig's tails, long
2 onions, peeled and roughly chopped
2 carrots, peeled and roughly chopped
2 sticks celery
1 handful mixed fresh herbs
3 bay leaves
10 black peppercorns
1 head garlic
1 lemons, zest
0.5 bottle red wine
1 litre chicken stock
2 tbsp English mustard
4 eggs, whisked together
450g seasoned flour
225g white breadcrumbs, fine
30g butter
So there you have it from the cook at The Restaurant known the World over as 'The restaurant, simples? Nah! but worth the wait.......
http://www.stjohnrestaurant.com/menu/sample_bar_menu/
