Pork Terrine Recipe With Fried Egg & Artichoke

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.

Ingredients

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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

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Fine sieve
Liquidiser

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

Remove and place on a tray and pick the meat from the head

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

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

Cook on a low heat until tender. Remove the centre and cut into wedges

For the roast garlic purée, roast the garlic in the skins at 150ºC/Gas mark 2 for 10 minutes

2 garlic cloves, separated

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

Add the milk and pass though a fine sieve. Check for salt

2 tbsp of milk

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

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

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

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

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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Kevin Mangeolles

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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

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