Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke
Item 1 of 1
- medium
- 4
- 4 hours
In this pork terrine recipe, salty pork is paired with smoky garlic, sticky egg and rootsy artichoke, making a delectable combination of flavours and textures. Your local butcher can provide you with the pig's head needed for this remarkable starter from Kevin Mangeolles.
First published in 2015
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Ingredients
Metric
Imperial
Terrine
- 1/2 pig's head
- 1 bulb of garlic, cut in half
- 1 onion, chopped
- 3 carrots
- 3 celery sticks
Artichoke
- 2 globe artichokes
- 100ml of white wine vinegar
- 300ml of water
- 150ml of rapeseed oil
- 10 black peppercorns
- 2 garlic cloves, crushed
- 10g of salt
Roast garlic purée
- 2 garlic cloves, separated
- 100ml of rapeseed oil
- 1/2 tsp mustard
- 2 tbsp of milk
Deep fried egg
- 50ml of vinegar
- 6 eggs
- 100g of flour
- 100g of Panko honey breadcrumbs
To plate
- 2 radishes, sliced
- 1 handful of pea shoots
SAVE RECIPE
Equipment
- Fine sieve
- Liquidiser
Method
1
For the terrine, place the pig's head in a large pan and add the vegetables. Bring to the boil, skim and turn the gas down to a simmer for 3 hours
- 1/2 pig's head
- 1 bulb of garlic, cut in half
- 1 onion, chopped
- 3 carrots
- 3 celery sticks
2
Remove and place on a tray and pick the meat from the head
3
Dice the carrots from the braising juice and mix with the pork meat. Put into a terrine mould that has been lined with cling film and put into the fridge to set. Leave overnight
4
For the artichoke, put all the ingredients in a pan. 'Turn' the artichoke to leave the base and place into the liquid
- 2 globe artichokes
- 100ml of white wine vinegar
- 150ml of rapeseed oil
- 10 black peppercorns
- 2 garlic cloves, crushed
- 10g of salt
- 300ml of water
5
Cook on a low heat until tender. Remove the centre and cut into wedges
6
For the roast garlic purée, roast the garlic in the skins at 150ºC/Gas mark 2 for 10 minutes
- 2 garlic cloves, separated
7
Remove the skins and put into a small jug. Add the mustard and rapeseed oil and liquidise
- 100ml of rapeseed oil
- 1/2 tsp mustard
8
Add the milk and pass though a fine sieve. Check for salt
- 2 tbsp of milk
9
For the deep fried eggs, bring a pan of water to the boil and add 50ml of vinegar. Put in the 6 eggs
- 50ml of vinegar
- 6 eggs
10
Turn the gas down to a simmer and cook for 5 minutes. Remove the eggs and put into cold water. Very carefully peel the eggs
11
Roll the peeled eggs in flour, then in the beaten egg mix, then into the honey panko breadcrumbs. Deep fry until golden brown
- 100g of flour
- 100g of Panko honey breadcrumbs
12
To plate, paint the garlic purée in 2 thick stripes across the plate. Place 2 small slices of the terrine on each of the stripes, then 4 segments of artichoke on top
13
Garnish with slices of radish and pea shoots. Place the deep fried egg in the middle of the plate
- 2 radishes, sliced
- 1 handful of pea shoots
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