Pig’s Trotters with Breadcrumbs

Pig’s Trotters with Breadcrumbs is a simple and economical way of cooking pig’s trotters. Serve with mashed potatoes and a green vegetable.

8 medium-sized pig’s trotters, cooked, drained and kept hot

4 oz. butter, melted

6 oz. dry white breadcrumbs

Preheat the grill to high.

Using a pastry brush, brush the pig’s trotters with the melted butter. Place the breadcrumbs on a plate. Roll the pig’s trotters, one at a time, in the breadcrumbs to coat them thoroughly, shaking off any excess.

Place the pig’s trotters on the grill rack. Grill the trotters, turning them over frequently with tongs, for 4 to 5 minutes or until they are golden brown all over.

Remove the trotters from the heat and transfer them to a warmed serving dish. Serve immediately.

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Recipes – Part 65

Pikantsas Oxrullader (Beef Rolls in Piquant Sauce)

Pike with Anchovy Stuffing

Pilaff with Chicken Liver Ragout

Pilaff a la Grecque (Rice Cooked with Mushrooms)

Pilaff with Lamb and Almonds

Pilaff with Nuts and Fruit

Pilaff with Peppers and Chicken

Pilaff with Pineapple and Cashew Nuts

Pimiento Chicken

Pineapple Bavarian Cream

Pineapple Cake

Pineapple Cheesecake

Pineapple and Cheese Salad

Pineapple Cream

Pineapple Delight

Pineapple Flan

Pineapple Fruit Salad

Pineapple and Honey Sorbet

Pineapple Jam

Pineapple and Lettuce Salad

Pineapple Liqueur

Pineapple and Pork Casserole

Pineapple Sauce

Pineapple Shrub

Pineapple Souffle

Pineapple and Turkey Salad

Pineapple Upside-down Cake

Pineapple and Walnut Ice-Cream

Pink Lady

Pintadcs aux Cerises (Guinea Fowls With Cherry Sauce)

Pintades Farcies (Stuffed Guinea Fowls)

Piperade (Pepper and Tomato Omelet)

Piquant Beef

Piquant Dip

Piquant Meat Loaf

Index In order to help you get the utmost value from your collection of Supcrcook, Parts 111 and 112 will contain a comprehensive and fully cross-referenced index to the whole scries.

Marshall Cavendish Limited

1972,

1973,

1974,

1977.

58 Old Compton Street

London W1V 5PA, England

Telephone 01-734 6710 Telex 23880

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Make exotic and satisfying pizzas for a delicious lunch or supper, or, for more formal occasions, serve an elegant plaice dish. Learn how to make pita to serve with your kebabs, and finish off a meal with a luscious plum cake or simple plum compote. Recipes for these and many more dishes are in Part 66. : -. 1794/5; & -. 1819 ‘: & -. 1806/7 : & -. 1812/ : & . 1794/5, 1797, 1798, 1802/3, 1804, 1806/7, 1812/ : . 1793, 1809, 1810, 1815, 1816/7/8, 1819, : . 1799, 1800/1, : . / : . : .

1816/17/

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