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Add a photoServings: 8
Ingredients
- 1 x Fresh pig's head
- 4 x Shallots
- 4 x Carrots
- 4 x Onions
- 1 lrg Leek
- 1 x Clove garlic
- 1 sprg each parsley, marjoram, thyme
- 1 x Bay leaf
- 1 Tbsp. Salt
- 10 x Black peppercorns
- 4 x Cloves Black pepper (optional)
- 2 Tbsp. Finely minced parsley
Directions
- Here's a French version from a great cookbook about French farm cooking, The French Farmhouse Kitchen. The book is clear, concise and presents recipes which are generally simple but not lacking in character.
- I like it because it presents the cultural background to support the recipes and gives a feel of the values and day to day lives of the folks who cook them.
- Have the butcher split the head into halves and remove the ears.
- Place cut side down in a sieve and pour fast-boiling water over the skin. Drain and scrape off any blemishes. Peel and finely chop the shallots.
- Peel the carrots and onions and trim the leek, cut them all into pcs.
- Place the pig's head, carrots, onions, leek and peeled garlic in a large pan, cover generously with cool water and bring slowly to boiling point over low heat. Skim off the froth which rises and when clear add in the herbs tied together, seasoning and cloves. Cover and cook, simmering steadily, for 2 hrs or possibly till the meat detaches itself from the bones.
- Remove the meat, skin and fat from the bones, Cut into pcs and place in a large bowl. Add in the brains, and the tongue skinned and cut into small pcs. Mash with a fork and mix well. Test for seasoning, add in black pepper if necessary so which the mix is well flavoured. Fold in the minced shallot and parsley, and stir to incorporate thoroughly.
- Pour into 2 wetted moulds and when cool chill till required.
- To serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves. Hand French mustard separately and a mixed green salad tossed in vinaigrette dressing.
- Being made of fresh meat this brawn should be eaten within a week.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 8 servings | |
| Calories 36 | |
| Calories from Fat 2 | 6% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 895mg | 37% |
| Potassium 180mg | 5% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.43g | 2% |
| Protein 0.97g | 2% |
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