Ingredients

Ingredients For the broth

• 250ml/9fl oz dry white wine

• 2 litres/3½ pints ham stock

• 2 bay leaves

• 3 pig’s ears

• 4 pig's trotters

• 2 ham hocks

For the stuffing

• 200g/7oz pig’s liver, finely chopped

• 200g/7oz black pudding, finely chopped

• 5 pickled walnuts, chopped

• 2 tbsp finely chopped fresh thyme

• 2 tbsp finely chopped fresh parsley

• 25g/1oz rolled oats

• 1 tsp mustard seeds

• sea salt and freshly ground black pepper

For the suckling pig

• 1 tbsp fennel seeds

• 1 boned saddle of suckling pig

• 2 tbsp olive oil

For the crubeens

• reserved trotter meat, shredded

• reserved ham hock meat, shredded

• 1 tbsp finely chopped fresh thyme

• 1 tbsp finely chopped fresh parsley

• 1 tbsp English mustard powder

• thyme sprigs, to garnish

• 200g/7oz plain flour

• 2 free-range eggs, beaten

• 200g/7oz panko breadcrumbs

• vegetable oil, for deep frying

For the pomme purée

• 6 potatoes, preferably King Edward, peeled and halved

• 500ml/18fl oz full-fat milk

• 200ml/7fl oz double cream

• 2 bay leaves

• salt and freshly ground white pepper

• few drops hickory essence

For the salad

• 200ml/7fl oz malt vinegar

• 50ml/2fl oz sherry vinegar

• 50g/1¾oz caster sugar

• 2 tsp fennel seeds

• 2 tsp coriander seeds

• 1 bay leaf

• 3 sticks celery, finely sliced

• 3 shallots, peeled and finely sliced

• reserved pig’s ears

• 100g/3½oz plain flour

• vegetable oil, for deep-frying

• leaves from 1 head of celery

• leaves from 1 head of chicory

• 20 sorrel leaves

• 1 sprig fresh parsley, roughly chopped

• ½ lemon, juice only

• 2 tbsp olive oil

For the sauce

• reserved ham stock

• 1 tbsp honey

Description

Crubeens Are A Traditional Irish Pub Snack Made From Cheap Cuts Of Meat. They’re A Great Way Of Using Up The Leftovers From A Sunday Roast.

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