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Brawn w smoked oysters, celeriac remoulade and cider reduction

Brawn w pickled tongue, smoked oysters and vanilla cider reduction

You can’t get much more old school than brawn. If you haven’t tried it you’re really missing out, just don’t be put off that it is essentially a jellied boiled pigs head. If you don’t want to make it with the other accompaniments then you can serve a big slice of it with some crusty baguette and chutney. 

Brawn with smoked oyster, crackling, cider and celeriac
Serves 12
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Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Prep Time
45 min
Cook Time
4 hr
Total Time
4 hr 45 min
Brawn
1 pigs head
2 carrots
½ leek
2 sticks celery
3 cl garlic
3 bay leaves
2 sprigs thyme
1 onion
Pickle mix
400ml Red wine vinegar
400g Sugar
800ml water
4 star anise
4 cloves
4 bay leaves
2 sprig thyme
12 peppercorns
8cl garlic
1 tspn Coriander seeds
Pork crackling
pork skin
salt
Tea-smoked oysters
1 dozen oysters
50g Brown sugar
50g Jasmine tea
50g Rice
Vanilla and Cider reduction
500ml Cider
200ml Apple juice
1 Vanilla pod
Celeriac Remoulade
Celeriac
Mayo
Wholegrain mustard
Italian Parsley
Brawn part 1
Remove tongues and set aside to pickle.
Soak heads in running water to remove any blood.
Place in a pot with the peeled carrots and all other ingredients, top with water and simmer until meat is falling off the bone.
For the tongues
Simmer tongues in pickling mix until very tender (may need to top up with water if it evaporates too much).
Set aside and remove outside skin and any fat etc. Roughly shred.
Brawn assembly
Pass and keep the veg.
Shred the meat medium coarse, discarding any sinew and skin/bones.
It’s nice if you keep some skin, fat and anything that isn’t bone.
Dice three carrots and mince with your knife one onion and one leek. Mix together with the pickled tongue the meat and veg, season, roll tight and torque in glad wrap (or set in a terrine mould) and leave to set overnight.
For the crackling
Scrape fat off back of pork skin and score, cut into 1cm x 5cm pieces, season, press and roast in a hot oven until crispy.
For the smoked oysters
Allow smoke mix to get going well before placing oysters on rack over it
Turn off flame-cover loosely –allow to infuse, store in light olive oil w bouquet garni.
For the reduction
Split vanilla pod and scrape the seeds out into the pot, combine all ingredients and simmer to a light syrup.
For the remoulade
Julienne celeriac, soak in acidulated water.
Drain and dry, fold though mayo, add dijon to taste and chopped herbs.
Season.
MacLean Fraser http://macleanfraser.com/
 

 

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