Trotter Gear

RECIPES

Three guest recipes from friend, butcher, author and restaurateur Richard Turner.

“Much like bacon, Fergus’ Trotter Gear goes with almost everything. It adds a depth and umami flavour boost to whatever you cook. Genius! We had heaps of fun with these recipes and I’m really chuffed with the results” - Richard Turner

CLINCHED LOBSTER WITH TROTTER, FENNEL & GARLIC
To serve 4

This dish is ,as Fergus himself put it, a bit bloody racy. It proves that Trotter Gear, much like bacon, can be teamed with almost anything, and has the most delicous savoury effect”
- Richard Turner

INGREDIENTS

4 native lobsters, around 500g each
250g Trotter Gear

Fennel & Garlic Butter:
250g unsalted butter, at room temperature
1 head of garlic
25g chopped shallot
A tablespoon of chopped fennel fronds
1g fennel pollen
Sea salt & freshly ground black pepper

METHOD

Kill the lobsters by pushing a sharp knife through the cross on the tops of their heads, or put them to sleep in the freezer for a couple of hours. Bring a pan of salted water to a rolling boil and blanch the lobsters, two at a time, for four minutes (ensure that the water returns to the boil between batches). Allow to cool. Light the barbecue.

Meanwhile, prepare the butter. Roast the head of garlic in a hot oven for half an hour, until softened. Allow to cool a little, cut the top off the bulb and squeeze out the soft cloves. Beat the garlic paste into the butter until relatively smooth, then fold in the remaining ingredients. Chill until required.

Gently heat the Trotter Gear in a small saucepan, until liquid.

Prepare the cooled lobsters by cutting down the back of the tail, through the head. Remove the claws, pick out the meat and reserve. Lift out the tail meat, clean & wash out the shells.  Spread the fennel & garlic butter generously into the shells, cut the tail meat into chunks and replace into the shells along with the claw meat.  Dollop the remaining butter over the meat.

Place the lobsters directly onto the coals of the barbecue (this is ‘clinching’), cook until the butter is bubbling, then remove to a platter. Spoon the hot Trotter Gear into the bubbling shells, and serve.

WHOLE BRAISED DUCK WITH TROTTER, PEAS AND CARROTS
To serve 6

“I totally stole this dish from another St. John disciple, Jonathon Jones of the Anchor and Hope in Waterloo. I hope that my addition of Trotter Gear meets with his approval and that I've done justice to his excellent dish”.
- Richard Turner

INGREDIENTS

1 whole duck, giblets removed
100g pork sausage meat
2 x 250g St. JOHN Trotter Gear
2 medium carrots, peeled and sliced
1 bulb garlic, halved lengthways
1 bunch mint
1 cinnamon stick
1 star anise
1 red chilli
1 small orange, halved
250g frozen peas, defrosted
Salt & pepper

METHOD

If your duck comes with giblets, remove the livers, gizzard and heart and chop finely. In a mixing bowl combine these with the sausage meat and set aside.

Push the star anise, cinnamon stick and chili into the orange halves to secure, then insert these into the large cavity of the duck along with the bunch of mint and the garlic. Stuff the neck cavity with the sausage meat, then wrap the neck skin over to hold it in. Preheat the oven to 160C.

Season the duck and brown all over in a frying pan. Remove from the pan and place in a large braising pot (there will be quite a lot of fat rendered off, reserve this for a future occasion). Place in the oven and allow to roast for 20 minutes.

Meanwhile, heat the Trotter Gear in a small pan until liquid.  Remove the duck from the oven, pour the Trotter Gear over the bird then lid tightly and return to the oven.  Braise for an hour.  Add the carrots and return to the oven for twenty minutes, then add the peas and cook for a further ten minutes. Remove to a serving dish and spoon the vegetables and sauce around the outside. The duck will be tender and yeilding, so much so that it can be served with a spoon.

LAMB & TROTTER CHAMPVALLON
To serve 4

“Lamb Champvallon is really a fancy Francophile Lancashire Hotpot, but made all the better by the addition of some lip sticking unctuousness in the form of Fergus's Trotter Gear”
- Richard Turner

INGREDIENTS

8 x 100g lamb shoulder chops (or other inexpensive cut)
250g St. JOHN Trotter Gear
2 tbsp pork lard
4 large potatoes, peeled and sliced
2 small onions, peeled and sliced
2 cloves garlic, peeled and crushed
A small bunch of herbs containing fennel, thyme and rosemary
Sea salt & freshly ground black pepper

METHOD

Preheat the oven to 160C. Season the lamb chops.  Melt 1 tbsp of the pork lard in a oven-proof, deep sided frying pan about 25cm in diameter, and brown the lamb chops all over. Remove from the pan.

Add the chopped onions and garlic to the frying pan, season and cook for five minutes, tossing frequently, until pale golden.  Meanwhile, heat the Trotter Gear in a small saucepan.
Place the lamb chops flat over the onions, with the bunch of herbs in the centre, and pour the Trotter Gear over the whole. Layer the potato slices neatly over the top and paint with the remaining pork lard.

Bring to a simmer over a very low heat then place in the preheated oven for one hour, until the potatoes are cooked and golden brown.  Remove from the oven, allow to rest for ten minutes and serve.