Subj : St. Fergus 01
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus Henderson's Slow Roast Pig's Head
 Categories: Pork, Offal, Vegetables, Booze, Herbs
      Yield: 5 Servings

    1/2    Pig's head (8-9 pounds)
      2 ts Salt; to taste
      1 ts Ground black pepper; to
           - taste
      6 md Shallots; trimmed, peeled
      2    Heads garlic; in cloves
           - w/peels intact
      2 c  Chardonnay or medium dry
           - white wine
    1/2 c  Brandy
      2 qt Water; more if needed
    1/2 ts Dijon mustard

MMMMM-----------------------BOUQUET GARNI----------------------------
      6    Parsley sprigs
      6    Thyme sprigs
      3    Bay leaves

  Set oven @ 300+|F/150+|C.

  Rinse pig?s head and thoroughly dry it with paper towel.
  Set it, cut side down, in a roasting pan. Rub a teaspoon
  of the salt into skin. Tuck shallots, garlic, and
  bouquet garni around head and sprinkle with pepper and
  remaining salt. Pour over wine, brandy and water, adding
  enough water to half cover head - the cheek should
  remain above water so it steams. Wrap a piece of foil
  tightly around the ear. Cover pan with foil.

  Bring the liquid to a boil on the stove top, then
  transfer pan to the oven. Slow roast pig's head in the
  oven until it is partially cooked, about 2 hours. Remove
  foil, leaving ear covered. Continue roasting until most
  of water has evaporated, pig skin is a deep mahogany
  color, and meat is almost falling from bones when poked
  with a fork, about 4 hours longer. If ear is still soft,
  discard the foil 20 minutes before the end of cooking.

  Let pig's head rest, loosely covered with foil, at least
  15 minutes before serving. While waiting, strain juices
  into a small saucepan, discarding bouquet garni and
  vegetables. If necessary boil juices on top of the stove
  to a concentrated gravy. Skim fat and whisk in Dijon
  mustard. Taste gravy for seasoning.

  Rest the pig's head on a bed of greens on a warm
  platter. To serve, cut off the ear and set it aside.
  With the help of a sharp knife and a large spoon, lift
  off the crisp skin in one piece. Cut the skin, including
  the ear, into approachable pieces using a heavy knife or
  cleaver. Scoop meat off the bones with the spoon.

  Serves 4-6

  RECIPE FROM: http://lavarenne.com

  Uncle Dirty Dave's Archives

MMMMM

.... It's culinary magic -- making awful offal taste great.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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