|The Best of Floyd|
|by Keith Floyd|
Originally published in 1995 by Michael Joseph, this is a collection of Keith Floyd's top 100 recipes taken from his previous publications.
21 - 30 of 32 for pig feet
Split pit feet lengthwise. Season to ... feet. Dip in beaten egg then in flour. Then in egg again. Heat oil in fry pan. Fry pan feet until golden brown.
Cook all ingredients together until tender, 4-5 hours, or in pressure cooker for 30 minutes. Cool and remove the bones. Strain the liquid into bowls ...
Clean feet thoroughly. Leave whole ... covered, until tender. Cool. Pack into stone or glass jar. Strain liquid into it and refrigerate. Makes 4 servings.
Singe feet and wash well. ... started. Place the meat in soup bowl and strain the broth over to almost fill the dishes. Place in refrigerator until cold.
Cover with cold ... vinegar aside. Cool feet - remove bones. ... pepper into meat mixture. While warm, pack meat and juices into wide mouth jar and chill.
4 split feet makes 8 dishes. ... through cooking add garlic, 1 slice per dish. Cook for 5 hours. Skim fat before placing meat and juice into soup dishes.
Boil all ingredients ... before pouring into jars filled with cooked pig's ears or pig's feet. Allow to stay in the mixture at least 1 month before serving.
Split pigs feet. Scrub thoroughly ... point. Skim off scum that rises to top. Add remaining ingredients and simmer for 2 hours. cool in liquid and serve cold.
Clean and scrape pigs feet. Cut in ... prepared pigs feet. Place a plate with weight on it in a jar. Let stand one week before using. Keep in a cool place.
Season to taste. ... and vinegar. Wash pig feet and cover with ... barbecue sauce and heat through. Delicious to pig feet lovers. I use Bulls Eye spicy hot!
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