- For the Pigs Head Terrine:
- 1 head
- 1 ham hock
- 2 carrots, diced
- 3 shallots, sliced
- 1 leek, sliced
- 2 sticks of celery, sliced
- 2 bay leaves
- 12 black peppercorns
- 2 cloves
- 1 sprig of thyme
- 1 sprig rosemary
- 1 star anise
- 3 cloves of garlic
- To Finish:
- Quarter orange zest
- Quarter lemon zest
- 1 tbsp chopped parsley
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- To Crumb:
- 100g panko breadcrumbs
- 1 whole egg
- 50g flour
- For the Almond Components:
- 200g blanched whole almonds
- 600g vegetable oil
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 40g maltodextrin
- 1 whole egg
- For the Honey Sous:
- 150g white wine vinegar
- 250g water
- 125g honey
- The juice of quarter of a lemon
- Salt to taste
- For the Garden Vegetables:
- (All ingredients of the salad can easily be substituted for other available vegetables or herbs that are in season).
- 3 radishes, thinly sliced, some pickled, some natural
- 1 carrot, thinly sliced and soused
- 1 candy beetroot, thinly sliced
- 4 spears of asparagus, thinly sliced
- 1 bunch of wild asparagus, blanched
- 4 baby turnips, thinly sliced and soused
- Marigolds, English mace, fennel and chive flowers
- For the Crackling:
- 30g Sosa air bag
- 1g fennel pollen
Eric Snaith''s recipe for Dingley Dell Pig''s Head, Almond and Garden Vegetable Salad
Eric Snaith''s recipe for Dingley Dell Pig''s Head, Almond and Garden Vegetable Salad
Recipe for Dingley Dell Pig's Head, Garden Vegetable Salad and Almond.
Author - Head Chef Eric Snaith of Titchwell Manor.
Flying Visits 3 @ Alimentum
www.titchwellmanor.com
To serve 4, with lots of terrine left over.
Ingredients
Method
For the Pig's Head Terrine:
Blowtorch the pig's head to remove any hair, remove ears (clean and cook with head if desired for another purpose). Place the head and hock in a large pan and cover with cold water, bring to the boil and then pour water away. Add all of the stock vegetables, herbs and spices to the pan and fill again with cold water, bring up to just below simmering and cook for 5-6 hours or until very tender. Allow the hock and head to cool in the stock.
When cool, pick all of the meat carefully off the bones, strain the stock and discard all remaining vegetables and bones. Add the zest to the liquid and reduce down to a pint, allow this to cool to room temperature.
Add the chopped parsley and mustards to the picked meat and add enough stock so that the meat is moist, check the seasoning, then roll in cling film or set in a vac-pac bag and press.
When it is set, cut it into cubes and pane in the breadcrumbs.
For the Almond Components:
Fried Almonds:
Combine the oil and almonds in a saucepan and slowly increase the heat. Cook until the almonds are golden brown, then remove from heat and strain (retaining the oil). Dry the almonds on a paper towel, cool and keep the oil.
Almond 'Pebbles':
Take 200g of the cooled almond oil and slowly add the maltodextrin, keep adding with a whisk until it becomes a powder whilst being moist enough to stick together if squeezed into a ball. Add rough balls to a clean sauté pan and warm over a medium heat whilst shaking the pan until smooth 'pebbles' are formed.
Almond Mayonnaise:
Whisk one whole egg with the vinegar and mustard and slowly add the remaining almond oil, finish with salt and a little lemon juice.
For the Honey Sous:
Combine all ingredients and bring to the boil, then allow it to cool.
For the Crackling:
Cook the air bag in a little vegetable oil, as you would for popcorn, finish with the pollen and salt.
To Finish:
Build the salad on a plate in a relaxed style, add the 'pebbles', crackling and mayonnaise, deep-fry the pig's head terrine cubes, season and add to salad.
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