PIG EARS TERRINE...

OH... THATS RIGHT YOU ARE ALREADY GRIMACING  AT THE THOUGHT ...PIG EARS  YUK...!
Well I dare you to give this a go .....Seriously you are reading my blog, you know I hate that we kill animals for select cuts of meat and disregard the rest of the carcass  and I love good food ...so don`t knock that which you have never tried..!

You will need to visit a butcher and order 10 pig ears....it is not that hard., when you have them ...give them a good scrub and remove any hairs with a disposable razor....or you can hold the ears over the open flame of your gas hotplate with tongs and singe the hairs off.
Then place them in a saucepan of generously salted water  and simmer for an hour.

Remove from heat and leave in saucepan to cool.

Now its time  to chop 2 onions as finely as you can along with 2 carrots, 2 leeks, 2 heads of garlic,2 celery sticks and add a bouquet garni ..(parsley, thyme and rosemary  now add all of these to a large  oven proof saucepan.

Place the cooled ears in the pot with the other ingredients and add enough chicken stock to cover  all ingredients , secure the lid on the saucepan and place in the oven ..set at 180 degrees for 3 hours.

Ok times up....Remove the ears with a slotted spoon and layer them in a terrine that has been lined with 3 or more layers of cling film.

Strain the liquid off  the vegetables into a smaller saucepan and add 3.5 sheets of gelatine  to the liquid and dissolve, season with salt and pepper .

Now pour the stock mixture slowly over the ears , but just to the point of covering the ears.

Securely encase  the mixture with the cling wrap and lay a couple of tin beans from your pantry on top to weight down the mixture .

Refrigerate over night  and next day it will be ready to slice and serve with a warm Fench lentil salad..

In a restaurant you could easily pay anywhere between  $22 _ $28 a serve.....make this at home for $10.oo, the whole terrine.....

Like I said try it.

Happy birthday Peta ...miss our chats. R.I.P

Noelene