Braised Pig’s Trotter with Wild Mushroom Farce & Mash - Tom Aikens

Ingredients

• 4 pig’s trotters, boned out
• 50g butter
• 50ml vegetable oil
• 2 carrots, chopped (1cm)
• 1 onion, diced (1cm)
• 2 shallots, diced (1cm)
• 2 sticks celery, chopped (1cm)
• 1 bulb garlic, split
• 2 bay leaves
• 20g smoked back bacon
• 3g coarse sea salt
• 6g crushed black pepper
• 8g fresh thyme
• 400ml red wine
• 250ml Madeira
• 250ml port
• 250ml brandy
• 1 litre brown chicken stock
• 1 litre veal stock
• 150g mixed wild mushrooms (ceps, trompette, pied de mouton, shiitake)
• 20g butter
• 4g salt
• 12 turns black pepper
• 2g chopped parsley
• 250g chicken breast, diced and semi-frozen
• 1 egg white
• 15g fine sea salt
• 2g black pepper
• 350ml heavy cream
• 5 medium potatoes (approx. 600g), peeled and halved
• 3 litres water
• 60g salt
• 150g butter
• 50ml warm milk
• 8 turns black pepper