It must be great to work with me. Apart from the professional pleasure one must surely derive from sharing oxygen with one of the UK’s most minor web celebrities, one gets to play guinea pig for my exploits in the kitchen. This week it was Golden Apple and Raspberry Streusel Tart, last week saw my colleagues chow down on Chocolate Mocha and Baileys Pie, while the previous Monday my Sweet Potato Cheesecake made its debut. How they must love me.
Yesterday, one of them decided to demonstrate this love with the gift of food, and bought in some pig’s trotters for me to road test. What’s more, he’d already prepared these porky prizes, glazing them in the manner suggested by our old friend Hugh Fearnley-Whittingstall in his recipe for oh-so-sticky spare ribs.
My colleague reports:
The recipe is taken from ‘Meat’, except I didn’t use ribs and sauteed in butter instead of oil. Whilst the trotters took 2 1/2 hours, the sauce took another 3-4. Hugh’s watch is broken perhaps – this is not the first time I’ve ended up cooking into the night because of his dreamy estimates.
Cut the trotters in half length-ways, at the joints and once at the bone. The idea is to make bite-size pieces you can roll around in your mouth. Wield a very big cleaver (wear goggles to enhance the effect) or have your butcher do it. Rinse & dry trotters to remove bone fragments.
And the taste? Despite being reheated in the microwave (sadly, our office kitchenette lacks an Aga hob), these porcine parcels were a delight; succulent, fatty and dripping with glorious, gummy goodness. Highly recommended, and well worth the hours spent in preparation.
If anyone else would like to cook up some kind of magnificent food and have me review the results, please get in touch. I’ll be here all week.