Head
Remove the brains from the head, peel off membrane and poach in court boullion for 30 seconds. Leave to cool in liqueur.
Soak the heads under running water for 24 hours.
Place the heads in a pan and cover with cold water. Bring to the boil, simmer for 5 mins and then place pan under running water to refresh for 20 mins.
Cut veg for mirepoix and roast until well coloured, add bay, thyme and white wine. Reduce by ¾’s. Top up pan with cold water and bring to the boil.
Drop in the head into this stock. Bring back to the boil and cover with foil. Put into a low oven at 130 C for 3-4 hours.
The pigs head is cooked when the jawbone slips away easily. Remove head, pass the stock and reduce.
Remove skull carefully and then remove tongue and peel. Remove the cheeks, temple and snout. Pull out the stringy jowl meat.
For the jowl rillette:
Shred and mix the neck meat with diced shallot, melted duck fat to bind, chopped parsley. Season with salt, pepper and balsamic to taste.
Cut the chicory into thin strips, do the same with the gherkin. Mix together and dress with a little olive oil and season with rock salt.
For the cheeks:
Boil chicken stock.
In separate pan sweat in butter the onion until soft.
Add shelled beans and cook for 2 mins then season well.
Pour on boiling stock and cover with a lid. Season again.
Bring back to the boil quickly and as soon as it does pour into chinois, reserving the stock.
Put the beans into the thermo and add a couple of ladles of the stock, not too much, just enough to get the mixture moving.
When it’s smooth drop in 75g of butter. The butter must be cold and hard.
Continue to blend for 1 minute and pass immediately on to ice.
Gribiche (makes plenty)
Place all ingredients in bowl, fold in rest of ingredients.
pan – fry the brain in butter, thyme and a crushed garlic clove until golden brown.
For the Temple
Take the reduced cooking liquor and drop in the temple. Gently reduce until sticky and glazed.
Peel and slice the turnips into ¼ cm slices, cut into 3cm diameter discs. Cover with port wine and reduce until the turnips are soft and purple. Whilst still warm cover with nut oil and a drop of truffle oil to taste
For the Tongue
Toast spices in dry pan and tie in a muslin bag.
Shred and marinade cabbage for 24 hours in wine, vinegar and spice bag.
Drain the cabbage.
In heavy bottom pan, soften onion in a spoon of butter. Add cabbage and cook for 10 minutes.
Add the reserved spice bag and wine.
Season with salt and pepper.
Cover with a cartouche. Bring to boil, cover with a lid and place in the oven at 130 degress.
After one hour add apples, orange and sultanas and cook for a further hour.
Put on to the gas and reduce any remaining wine.
Stir in the redcurrant jelly to glaze and adjust seasoning.
Thinly slice the tongue, flour and deep fry, season
To Serve
Place a small pile of the chicory salad on the plate and a spoon full of rillette on the top.
Place a puddle of the warm broad bean purée on the plate and top with the truffled cheek
Place a mound of cabbage on the plate and top with the crispy tongue.
Place a few slices of glazed turnips on the plate and put the sticky temple in the middle
Place a spoonful of sauce gribiche on the plate and plaice the brain on top
Drizzle around a little jus on the plate