Recipes

Pig’s head terrine, crab, corn and apple puree

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Ingredients

Pig’s head terrine

  • •
    1 pigs head split down the middle
  • •
    1 litre port
  • •
    1 litre red wine
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    1 litre clear apple juice
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    2 litre chicken stock
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    100g fresh ginger (roughly chopped)
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    2 sticks cinnamon
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    4 star anise
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    1 bunch sage (roughly chopped and bruised)
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    2 carrots
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    2 sticks of celery
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    2 onions

Terrine mix

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    Meat from 1 pig head
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    100g of cornichons chopped
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    100g baby salted capers (washed and chopped)
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    1 bunch of flat leaf parsley (roughly chopped)
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    ¼ bunch sage (roughly chopped)
  • •
    Salt and pepper to taste
  • •
    30mls of red wine vinegar

Crab, corn and apple puree

  • •
    1 cob of Corn
  • •
    500g crab meat
  • •
    500ml olive oil
  • •
    1 bunch basil
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    250g coriander seeds
  • •
    50ml lemon juice
  • •
    5 apples
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    40g Butter
  • •
    Dash water
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    1 vanilla bean

Apple jelly

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    3 large granny smith apples
  • •
    250ml of clear apple juice
  • •
    4 leaves of English spinach
  • •
    Lemon juice to taste
  • •
    Salt

Method

  1. 1.
    Terrine: Roughly chop carrot, celery and onion for mire poix. In a dry pan roast off cinnamon and star anise till aromatic. In a deep tray put split head, cover with all the liquid, add mire poix, roasted spices and chopped ginger and sage. Bring liquid to the boil and cover tightly with foil. In a low oven about 100 degrees cook over night till nice and tender. Let it cool in its stock so it doesn’t dry out, while still warm remove head from liquid and pick off all the meat. Set aside in a bowl.
  2. 2.
    Terrine mix: Mix all of the above ingredients together and season to taste. (you may not need all of the vinegar) press the mix into a tray lined with cling film and cover completely. With another tray of the same size put on top of the terrine and lightly press the terrine with a heavy object. To serve cut the terrine to the desired size and shape then in a medium hot pan add some butter, a crushed garlic clove and a sprig of thyme. Once the butter is foaming add the terrine and colour in one side. Serve warm. And garnish with baby red raddish leaves.
  3. 3.
    Crab, corn and apple puree: Cut corn off the cob. Heat a pan with oil, add corn and season and toast lightly until soft to bite. Toast coriander seeds in a pan, place these along with the basil into a blender and pulse slowly then add the oil. Strain through a fine sieve, add lemon juice and season to taste. Mix the crab and the dressing and season. Peel and core apples, place then in a heavy base pot with butter and vanilla put on a low heat and cover. Cook for 20 mins or until they are soft, then blend in a blender until smooth.
  4. 4.
    Apple jelly: In a blender put roughly chopped apples, juice, spinach. Blend for 1 minute pass through a fine strainer. Add salt and lemon juice to lift the flavour. For 200ml of juice add 1 titanium gelatin leaf. To do this bring a small amount of the juice up to high temp but do not boil, have the gelatin soaking in cold water till it softens, add to warm juice then add dissolved gelatin and juice mix back to the cold juice to set the jelly.