Brawn (Jellied Pig's Head)
by 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
Servings: 6
Level of difficulty: Easy
Preparation Time: 45 minutes, plus 12 hours refrigeration
Cooking Time: 24 hours
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
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. Drain and remove all
the meat from the head. Chop the meat finely and transfer to a bowl. Add
the fennel, carrot and shallots. Stir in the herbs, season with celery
salt, and mix everything together. Decorate the bottom of a serving bowl
with bay leaves, and spoon the meat onto the leaves. Drizzle the lemon
juice evenly over the meat and ladle in the cooking liquid. Refrigerate
for 12 hours until set, and serve.
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