Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke

  • Starter
  • medium
  • 4
  • 4 hours, plus overnight chilling

PT4H

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Ingredients

Metric

Imperial

Terrine

Artichoke

Roast garlic purée

Deep fried egg

  • 50ml of vinegar
  • 6 eggs
  • 100g of flour
  • 100g of Panko honey breadcrumbs

To plate

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
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
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
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
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