Pigs Ear Schnitzel with Corn and Crab Salad

 
 
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  • Prep:
    60 min
  • Cook:
    280 min

Wine:

Serves: 

6

Season:

Ingredients

    Pigs Ear

    • 6 pigs ears
    • 1 carrot roughly chopped
    • 1 onion roughly chopped
    • 2 stalks celery roughly chopped
    • 1 bay leaf
    • 2 garlic cloves crushed
    • 100 millilitres port
    • 600 millilitres chicken stock

    Ginger Jelly

    • 2 kaffir lime leaves
    • 1 ginger 4cm fresh knob
    • 5 gelatine leaf
    • salt

    Corn

    • 1 corn on the cob

    Crab

    • 500 grams crab meat
    • 500 millilitres olive oil
    • 1 bunch basil
    • 250 grams coriander seeds
    • 50 millilitres lemon juice

    Apple Sauce

    • 5 apples
    • 40 grams butter
    • dash water
    • 1 vanilla bean
    April 22, 2011, By Colin Fassnidge

    Method

    Pigs Ear
    1. Sweat down vegetables in a large base pot, add the port and bring to the boil.
    2. Add the pigs ears and chicken stock and bring to the boil
    3. Cover with glad bake and foil and place in a low oven (150 C) for about 4 hours or until soft.
    4. Let the ears cook a little then drain off stock
    5. Lay ears flat on baking paper lined trays, press with a weight and leave over night.
    6. Remove the next day and trim into triangle shapes.
    7. Set up a crumbing station – flour, egg wash, crumbs and crumb the ears twice each then deep fry for about 3 – 4 minutes until golden brown.
    Ginger Jelly
    1. Bring all ingredients up to the boil and infuse for 4 – 5 mins.
    2. Pulse in a blender then strain.
    3. Soak Gelatin in cold water and then dissolve in hot ginger mix, set in a container overnight.
    Corn
    1. Cut corn off the cob.
    2. Heat a pan with oil, add corn and season and toast lightly until soft to bite
    Crab
    1. Toast coriander seeds in a pan, place these along with the basil into a blender and pulse slowly then add the oil.
    2. Strain through a fine sieve, add lemon juice and season to taste.
    3. Mix the crab and the dressing and season.
    Apple sauce
    1. Peel and core apples, place then in a heavy base pot with butter and vanilla put on a low heat and cover.
    2. Cook for 20 mins or until they are soft, then blend in a blender until smooth.
    Plating dish
    1. Mix the corn and crab with together with the vierge dressing and lightly season.
    2. Arrange on a plate and garnish with baby basil leaves.
    3. Once the pig ear is cooked place on top of salad, put a small dollop of apple sauce on top and a few spoons of ginger jelly around the dish.

    Pigs Ear Schnitzel with Corn and Crab Salad / , , / Colin Fassnidge 771