Cheshire Brawn RecipeOrigin: English Period: Traditional |
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Classic brawn is made from the pig's head and trotters. This recipe, however, is a country recipe for making the pig go even further by making another kind of brawn with the fore-trotters of the pig and a rabbit (that was probably caught locally). The pig's trotters, whilst providing some meat, are more important in providing the galatine for the liquid in which the meat is set. Ingredients:
1 rabbit (skinned and gutted) 
Cheshire Brawn Preparation:Method:Add the pig's trotters to a pan, cover with water and bring to a boil. Reduce to a simmer then partially cover with a lid and cook for 110 minutes. Add the rabbit to the pan at this point, along with the allspice berries, thyme and carrot. Cover with additional water then bring to a boil, reduce to a simmer, cover and cook for about 2 hours, or until the meat is starting to come away from the bones. Remove from the heat and set aside to cool. When cold enough to handle take the pig's trotters and rabbit from the pan. Take the skin off the pig trotters then remove and chop the meat. Strip the meat off the rabbit bones and chop this as well. Mix the meats together then combine with the spring onions or leeks. Line a mould or terrine dish with clingfilm (plastic wrap) and spoon the meat mixture into this. Strain the stock through a sieve and discard the vegetables and spices. Ladle just enough of the stock on top of the meat so it's just wetted. Cover with clingfilm then transfer to the refrigerator and chill over night. Turn the brawn onto a plate then slice and serve with boiled new potatoes and green vegetables. It can also be served as a starter, accompanied by pickles, chutneys and English mustard. |
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