Pressed pig's head terrine with homemade mustard and pickles


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Pig's head


  • 5 sprigs of sage, leaves picked and shredded
  • 100g of shallots, cut into brunoise
  • 1 russet apple, peeled, cored and diced
  • 4 sprigs of flat-leaf parsley, leaves picked and chopped
  • 8 cornichons, chopped
  • olive oil


Pickled onions


To prepare the pig's head, place all of the ingredients in a large stock pot and braise for approximately 4 hours, or until the meat is falling off the bone
Leave to cool in the liquor, then remove the head from the pan, pick all of the meat off the head and reserve. Strain the cooking liquor into a clean pan and reserve
Weigh out 450g of head meat and place in a bowl. Sweat the shallots and sage in a dash of oil, then add to the bowl with the meat
  • olive oil
  • 100g of shallots, cut into brunoise
  • 5 sprigs of sage, leaves picked and shredded
Mix all of the other ingredients in with the meat and season to taste. Place into mini terrine moulds, pour in enough cooking liquor to just cover the meat. Place in the fridge to set overnight
To make the mustard, toast half of the mustard seeds in a dry pan until golden, then blitz in a spice grinder with the un-toasted seeds until they form a fine powder
Place the vinegar, honey, pork stock, salt and sage leaves in a pan and bring to the boil. Remove from the heat, strain off the sage leaves and leave the liquid to cool
Place the mustard powder, vinegar mix and apple juice in a blender and blitz into a thick paste. Set aside at room temperature and, if possible, allow to mellow for 24 hours
For the pickled onions, bring the vinegar, olive oil, sugar, salt and coriander seeds to the boil, then drop in the onions and remove from the heat. Leave for 24 hours to pickle
Preheat the oven to 100°C/gas mark 1/4
For the crackling, cut the pig skin into 1cm strips and place on a tray lined with parchment paper. Season generously with salt and place into the oven for 4 hours
Increase the oven temperature to 220°C/gas mark 8 and cook for 6-8 minutes until golden, curled and crispy
To serve, turn out the terrine and serve with the mustard, pickled onions and crackling
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