|1||leek — chopped roughly|
|3||carrots — chopped|
|4||red chillies — chopped|
|125 ml||brown sugar|
|fresh sage — handful|
|2||onions — large, chopped|
|6||celery stalks — chopped|
|3||lemons — sliced|
|15 ml||paprika pepper|
1. Using a
sharp knife, cut a large gash down the middle of each trotter from hoof to end.
Using strong string, truss (tie) three areas along each trotter tightly. This
helps them keep their shape as they cook and prevents shrinking and curling up.
2. Put the
trotters and the rest of the ingredients except the salt, paprika and pepper in
a large pot on the stove, and bring to the boil.
the heat to as low as possible and cover tightly with a lid. Check up on the
trotters every hour. The cooking should take 3-4 hours. Top up the stock if it
looks as if it’s reduced too much.
salt little by little, tasting the liquid after each pinch to make sure it
isn’t too salty.
the flesh is tender, remove the pot from the heat and let the trotters rest in
the cooking liquid for 20 minutes. Drain and season them with paprika, the rest
of the salt and pepper.