UKTV recipes
Mike Robinson from Heaven's Kitchen
If you hanker for a taste of the past and have time on your hands, try Mike Robinson's take on the old traditional favourite of jellied brawn
 

Brawn (jellied pig's head)

Method

 
1. Cut the cheeks and ears off the pig's head and place everything, including the trotters and tail, in a large saucepan of boiling water. Simmer for 24 hours then leave it to cool in its cooking liquor.

2. Drain and remove all the meat from the head. Chop the meat finely and transfer to a bowl.

3. Add the fennel, carrot and shallots.

4. Stir in the herbs, season with celery salt, and mix everything together.

5. Decorate the bottom of a serving bowl with bay leaves, and spoon the meat onto the leaves.

6. Drizzle the lemon juice evenly over the meat and ladle in the cooking liquid. Refrigerate for 12 hours until set, and serve.

Comments                        add a comment add a comment

 
ROISIN3 | Posted 26-Jun-08
I was looking for Fergus Henderson's recipe for brawn, it sounds a lot better than mine!

easy
 
Serves: 6
Prep: 45 min, plus 12 hrs refrigeration
Cook: 24 hrs
 
 

Ingredients

1 pig's head
4 pig's trotters
1 pig's tails
1 bulb Florence fennel, chopped
3 Carrots, finely sliced
3 banana shallots, finely sliced
1 sprig Sage, chopped
1 sprig lemon thyme
celery salt, to taste
1 lemon, juice only
6 Bay leaves, for garnishing

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 249, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV