The Holy Trinity

No, not some bearded sky pilot or religious pixie voices talking in your head, shit, but instead the basis for so many great cuisines around the world. We first came across the phrase being used in its cookery sense when running the totally insane — and increasingly anarchic — B&B, The Creole Gardens in New Orleans.

We managed every now and then to escape (our very own Louisiana version of the Eagle’s Californian hotel) to eat at some great places in this, our favourite city, and speaking to some of the cooks and chefs there, it became apparent that their dishes pretty much all started with their Holy Trinity.

From France’s mirepoix (onion, carrot, celery) to Germany’s Suppengrün (carrot, celeriac, leek) to the three beloved of Cajun cooking (onion, celery, green bell pepper), almost every style of cooking around the world starts with a common simple, balanced, vegetable base.

So, it seems only right that cooking the Fergus Henderson Trotter Gear, starts with onions, celery & carrots alongside the cleaned pigs trotters.

From this

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via 4 hours of simmering later

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to this.

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OK, without the branding. But, hopefully, with all the taste.

© https://www.instagram.com/p/BKSvEEeDX8r/?taken-by=st.john.restaurant

© https://www.instagram.com/p/BKSvEEeDX8r/?taken-by=st.john.restaurant

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen….

Salutate porcum!

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