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Pigs heads
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Pigs heads
How do you cook your pigs heads? All I have done with them so far is simmer till tender (about all DAY) and then the kids and I pick the meat off and eat it, fighting over who gets the biggest slice of the tongue
Poor hubby has to leave the house but we love it
However, I have started wondering about other ways of fixing them as I just saw a foodie show that had pit roasted cows head as part of their winter feast and it looked GOOOOOOOOD They had covered it with multi layers of foil and put it into the pit oven and covered with ash and then coals the night before so it was all scrummy for breakfast.
Now, THERE is a breakfast of champions :cheers:
Not quite ready to try it with a pig head, mainly as I havnt a pit oven (might put that on the to do list) but have started wondering how everybody else cooks their pig heads?
So go on, tell all
Poor hubby has to leave the house but we love it
However, I have started wondering about other ways of fixing them as I just saw a foodie show that had pit roasted cows head as part of their winter feast and it looked GOOOOOOOOD They had covered it with multi layers of foil and put it into the pit oven and covered with ash and then coals the night before so it was all scrummy for breakfast.
Now, THERE is a breakfast of champions :cheers:
Not quite ready to try it with a pig head, mainly as I havnt a pit oven (might put that on the to do list) but have started wondering how everybody else cooks their pig heads?
So go on, tell all
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: Pigs heads
GB, I used a Fergus Henderson recipe. I don't have the actual recipe, just followed what he did on a video snippet coupled with what the journalist wrote in his piece about it.
Sweat off 8 Shallots and 8 cloves of garlic in goose/duck fat until just beginning to colour, in a fairly deep roasting tin. Shave the hair from the pigs head. Cover the pigs ear with tin foil to prevent burning. Put the pigs head (half, cut side down) on top of the shallots etc. Add a slug of Brandy, 1/2 pint white wine, and chicken stock to almost cover the head. Cover it all loosely with greaseproof paper, and pop in a medium oven for 2 1/2 - 3 hours.
Take the pigs head out and set aside, then whisk in a good large spoonful of Dijon Mustard, add a couple of bunches of Watercress and stir to wilt down, serve the pigs head on the Watercressy pillow, cut up and eat..YUM!
Here is a linky, (click the word 'Here')
Sweat off 8 Shallots and 8 cloves of garlic in goose/duck fat until just beginning to colour, in a fairly deep roasting tin. Shave the hair from the pigs head. Cover the pigs ear with tin foil to prevent burning. Put the pigs head (half, cut side down) on top of the shallots etc. Add a slug of Brandy, 1/2 pint white wine, and chicken stock to almost cover the head. Cover it all loosely with greaseproof paper, and pop in a medium oven for 2 1/2 - 3 hours.
Take the pigs head out and set aside, then whisk in a good large spoonful of Dijon Mustard, add a couple of bunches of Watercress and stir to wilt down, serve the pigs head on the Watercressy pillow, cut up and eat..YUM!
Here is a linky, (click the word 'Here')
Wren- Posts : 129
Join date : 2009-11-15
What I Did With That Pig's Head
OK, now yesterday I posted in response to a question about how do you cook your pigs heads.
Today I thought I'd share what we did with it with you.
Once the half head was cooked, we took ALL the meat off it, every bit. The ear was cut off and put to one side for our dog Blue, as was the snout, the Sweetbreads as neither of us like them, the eyeball, and various other chewy bits we didn't like the look of.
We both had a fair sized portion of the meat for our dinner with potatoes and veg and some of the sauce the head was cooked in. I have to say the meat was extremely tasty, a little fatty but that can easily be taken off.
I then divided up the rest of the meat into two of the larger sized chinese meal plastic containers, and covered them with the remaining sauce. These have been frozen, and will either be reheated as is, or I'll add some spices and turn one into a curry, and the other into a pie of some description.
The moral of this is, one half pigs head, has yielded 3 meals for two people, and a fair bit of enjoyment for our dog, for the princely sum of 50p plus 3 hours worth of Gas an onion and garlic, a slug each of white wine and brandy, and a couple of pints of stock.
If you think THAT's good, you should see what I can do with a 4lb Organic chook! Maybe I'll tell you about that another time.
Today I thought I'd share what we did with it with you.
Once the half head was cooked, we took ALL the meat off it, every bit. The ear was cut off and put to one side for our dog Blue, as was the snout, the Sweetbreads as neither of us like them, the eyeball, and various other chewy bits we didn't like the look of.
We both had a fair sized portion of the meat for our dinner with potatoes and veg and some of the sauce the head was cooked in. I have to say the meat was extremely tasty, a little fatty but that can easily be taken off.
I then divided up the rest of the meat into two of the larger sized chinese meal plastic containers, and covered them with the remaining sauce. These have been frozen, and will either be reheated as is, or I'll add some spices and turn one into a curry, and the other into a pie of some description.
The moral of this is, one half pigs head, has yielded 3 meals for two people, and a fair bit of enjoyment for our dog, for the princely sum of 50p plus 3 hours worth of Gas an onion and garlic, a slug each of white wine and brandy, and a couple of pints of stock.
If you think THAT's good, you should see what I can do with a 4lb Organic chook! Maybe I'll tell you about that another time.
Wren- Posts : 129
Join date : 2009-11-15
Re: Pigs heads
What did you do with all the skin and cartilage, Wren?
Can't believe you gave the best bits to the dog. You soil that creature.
Can't believe you gave the best bits to the dog. You soil that creature.
Re: Pigs heads
The skin we allowed to crisp up into lovely crackling and we ate it! I didn't actually see very much cartilege, as Wren DH did the head shredding while I was at the vet.
I don't think he threw it away, I suspect some went into that spoiled dogs bowl, yes we DO spoil him, but I can't bear sweetbreads and neither can Wren DH, best SOMEONE ate it eh? :puppy:
I don't think he threw it away, I suspect some went into that spoiled dogs bowl, yes we DO spoil him, but I can't bear sweetbreads and neither can Wren DH, best SOMEONE ate it eh? :puppy:
Wren- Posts : 129
Join date : 2009-11-15
Re: Pigs heads
Ah, I didn't see your post of yesterday. So you roasted the head rather than boiling it?
Re: Pigs heads
Just merged the two pig head threads to tidy things up, no off to get some fresh air and stop gagging..
Re: Pigs heads
Badger wrote:Just merged the two pig head threads to tidy things up, no off to get some fresh air and stop gagging..
Why on earth would pigs heads make you gag
I like the idea of roasting one but sadly I havnt yet managed to dehair so I just skin the ones we eat. Really MUST give dehairing a try again.
50 cent a pigs head WOW, now THATS good value for money :flower:
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: Pigs heads
I have be a vegetarian for around 27 years GB - pigs heads (or any other part) tend to not appear in my larder..
Will leave you lovely omnivores to it
Will leave you lovely omnivores to it
Re: Pigs heads
Ah yes, that would do it. Wonder what my hubbies reason is
GB- Homemade Moderator
- Posts : 3256
Join date : 2009-11-14
Location : Cumbria
Re: Pigs heads
Wilhelm Von Rhomboid wrote:Ah, I didn't see your post of yesterday. So you roasted the head rather than boiling it?
Yup sort of Billy, it was more braised I think as it was semi submerged in the sauce.
We took the cover of GP Paper off early though and rather than let the skin JUST firm up and colour, we let it crackle..YUM!
Wren- Posts : 129
Join date : 2009-11-15
Re: Pigs heads
That sounds really nice Wren...I have no objection to eating pigs head at all...my mum used to make brawn ( much like Billy does..) but the smell makes me heave when it is boiling...cooking kidneys do as well
CM preps and cooks them while I hide until they are ready..I like EATING them, just not the smell
CM preps and cooks them while I hide until they are ready..I like EATING them, just not the smell
Compostwoman- Posts : 5688
Join date : 2009-11-08
Re: Pigs heads
Graefin Von R is the same, CW. She has to leave the house when I am boiling heads, and moans about the smell for days after. But is more than happy to eat them.
I have never managed to get decent crackling form any part of the pig except the back and leg joints - without a decent layer of fat underneath it just goes leathery then hard without crackling inbetween. The head skin particularly so, so hats off to you Wren. I might try your recipe next time I have a spare head.
I have never managed to get decent crackling form any part of the pig except the back and leg joints - without a decent layer of fat underneath it just goes leathery then hard without crackling inbetween. The head skin particularly so, so hats off to you Wren. I might try your recipe next time I have a spare head.
Re: Pigs heads
Why thank you Wilhelm! It was mainly the skin around the cheek and towards the back of the head that crackled. There WAS a goodly layer of fat under that, but the rest was quite crispy as well.
I don't think you'll regret trying the recipe, we didn't have any watercress, or dijon mustard, used French, but it WAS tasty.
I don't think you'll regret trying the recipe, we didn't have any watercress, or dijon mustard, used French, but it WAS tasty.
Wren- Posts : 129
Join date : 2009-11-15
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