This is the recipe I use to make our signature dish at Le Bon Crubeen, Crispy Crubeens. We make around one hundred portions at a time so I’ve scaled the recipe down to make around 10 portions.
– 2 large pigs trotters (with the hock still attached)
– 4 shallots
– panko breadcrumbs
– 2 eggs
– 2 carrots
– 2 sticks celery
– 2 onions
– large sprig of thyme
– 2 bayleaves
1. Place all the ingredients except the shallots, flour, eggs and breadcrumbs in a large pot and cover with water. Bring to the boil, reduce the heat and simmer for 5 hours.
2. Remove the trotters from the water and carefully pick all of the meat off the bones. This should be easy, after 5 hours of cooking the meat should literally fall off the bone. Reserve about 500ml of the cooking liquid and discard the rest. Reduce this liquid by half and keep warm.
3. Finely dice and caramelise the shallots in a little butter, add to your picked meat along with the reduced cooking liquid and mix together thoroughly. Season with sea salt and cracked black pepper.
4. Roll some cling film onto the table, about 60-70cms. Place your mixture in the centre in a rough log shape, roll tightly in the cling film to form a sausage, twisting the ends tightly. Then place in the fridge to chill for a couple of hours.
5. Cut into 1cm discs, dip each disc into flour, then beaten egg, then breadcrumbs.
6. Deep fry for 1-2 minutes at 180 degrees until golden.
WINE PAIRING…BY SUZANNE REDMOND
Our recommended Wine Pairing for this Recipe
Delheim Chardonnay Sur Lie €24.99
This a beautiful wine, at first sip I was enamoured. On the nose the wine has a lovely nutty tone with touches of rapeseed and a blend of citrus & tropical fruit, a truly elegant nose.
On the palate this wine is quite intriguing; it has a lovely buttery roundness with some lightly honeyed touches, stone fruit and toasted notes.
This wine will pair so beautifully with the Crispy Crubeens. The full and elegant body will support the meat and the crispy crumbs with the buttery tones enhancing the succulence of the Crubeens. The wine has the structure and elegance to really make this a memorable meal.
Available from O’Brien’s Wines Nationwide or Online.
RECIPE FROM…DEREK BROWN OF LE BON CRUBEEN
Derek Brown is the executive chef at Le Bon Crubeen. Winner in 2010 and short-listed as finalist in 2012 of the Irish Restaurant Awards’ Best Casual Dining restaurants in Dublin and winner of Best Value Restaurants in Dublin in The Dubliner Top 100 restaurants 2012, you’re guaranteed a gastronomic experience.
Le Bon Crubeen’s brasserie menu delivers a consistently great value dining experience all week long. Sourcing produce and ingredients from the very finest Irish suppliers delivering quality and value for money, Our menus include vegetarian, Coeliac/Gluten free and healthy low calorie options.Le Bon Crubeen Le Bon Crubeen