I've never yet cooked a pig's head, but I have done Fergus Henderson's recipe for confit pig's cheek, and it is absolutely delicious. You salt a couple of pig's cheeks (huge slabs of skin, fat and flesh) overnight, then you cook them gently in goose or duck or pork fat for a few hours until they're tender. Then you let them cool in the fat, and when you finally want to eat them, you extract them and roast them and serve them with a sharp salad. It's incredible. He is a genius.
I don't think they gave the chef a microphone. It was difficult to hear him and I missed most of the conversation. Its too bad they didn't compensate for this when they made the video.
@NilDesperandum777 I think it's common among chefs. Yes the food was wonderful. Was eating in the bar section of St.John. Had eel salad, lambs tongue, welsh rarebit, pheasant broth and amazing amazing bread. Everything they do there is wonderful, but you wouldn't believe the quality of the bread.
@SethHesio I'll have to check out, St.John Bread and Wine. Restaurants are a much much tougher go than most people think, that's for sure. I'm from Canada but my family is from, and most still live in, Scotland and England. Baking is interesting as well. The name escapes me, but I was watching a piece on a New York baker. Much more nuance to the craft than I had suspected. He came across almost as a molecular baker, though I'm sure he wouldnt identify as such.
to find out that he has that dreaded illness and still manages to touch peoples hearts and stomachs is amazing. What an awesome example of stiff upper lip. genius.
AH i never knew that , makes sense now, i never ever thought he was drunk, i just thought he was very ecentric, (can't spell) but this man is a legend, love his whole thoughts on food.
What a wonderful video ! To me it's all about respect for the animal from when it;s born to when it is harvested. I will be butchering a pig this fall and will most definite cook the head "Alligator style". I am in the USA but I love the way that the British cook ! Black pudding yummmm.. :)
Not enough people know of Fergus. Top chefs obviously do. I've eaten at his restaurant and it was slightly pricy as it's 1 star. but I also at at a restaurant costing 90 quid to feed the same three people.
@NilDesperandum777 I live in the UK, just outside of London, most of family originally come from Scotland though. We might be from the same clan? lol. I have to say baking is one of the most interesting and rewarding things I've ever done, it's a wonderful thing to do, and it's interesting how much there is to it. A good piece of bread is a good thing. I've not heard of molecular gastronomy in baking, it makes sense though. Do visit St.John asap. Also gotta say Canada is number one on my list.
0:40 "So we've got our pig. This is Gordon!" and /watch?v=rEBwjdZ8zeY (3:25) Finally, after all culinary-involved people on the britsh isles decided to name their animals by Ramsay, I'm so sure that they meant him, Gordon Ramsay must be very beloved and popular there ;-D
@SethHesio Very well could be. If your family's name is found in Clan Chattan then that's a start. My fiancee has been growing more and more interested -- as time and energy permit -- into baking. She's gotten really good. I've become more interested in it the more she's produced, lol. But certainly as an "aspiring foodie"? baking (The French obsession with it, German baked goods,etc...) it's become a source of interest to me.I'll do my best re:St.John, and Canada...O' Canada...it is amazing.
didnt even realise he had parkinsons till i wathced this, at 32 same age as me, scary!!! To be honest the fact that they ignore the effects of the disease as if there is nothing wrong simply makes it MORE obvious that there is something wrong.
It's surprising, that anyone watching Fergus here, could think, that this vanguard chef - of a world class restaurant in London - runs as large, lively and dangerous a kitchen as St. John's obviously requires, while drunk...There's the numerous references to his disease here, and then there's a set of knowledge that should have armed a passerby to the disease, given the obscurity of the topic...To any and all: Idiocy isn't cool. Never has been. Never will be. Post with respect in mind.
@NilDesperandum777 There are two restaurants, the original St.John and St.John Bread and Wine. I've eaten at both, and the bread they make is just sensational. I'm a keen baker but I can't do what they do. I haven't had the bone marrow, parsley and toast ... yet. It wasn't on the menu the time I went. I'm having it next time I go. Restaurants are one of the toughest businesses to run successfully, it is a complete lifestyle choice if you go into it.. Are you from UK or abroad?
@SethHesio Bread made on location? Sounds great. I just find it antithetical, mostly given the habits my Father (A butcher, and chef in his own right.) and my Grandfather (Chef of his own restaurant.) instilled in me. Tough business no doubt, made exponentially more challenging given Henderson's disability. Had you known of Bourdain's "last meal" preference on the menu at the time? I think that would be a must for me to try, if one day I actually make it there ;)
Pork is never bland if you know how to cook!!! This guy is a typical numb nut who thinks he know about food, on the other hand Fergus... you are a legend
@NilDesperandum777 True, but he is a heavy drinker too. When I ate there he came to the bar and drank a few glasses of spirits, this was in the afternoon. His illness, parkinsons, is a tragic one though. Hope he's on the mend.
@fennavitch - Fergus Henderson seems weird in this video because he has Parkinson's Disease, which makes him slur his words and also makes his arms and legs jerk in a funny way. But he's since had treatment for it and apparently he now looks much less like he's been drinking all day.
mmmmmmmmm, pigs head is good eatin'. (so is pig heart, well hell any heart of any animal really, well seasoned, served like a steak with palenta and green beans or chunked and served in the style of a taco or burrito)
