Pig & Pistachio Terrine
- 1 pig's head
- 1000g of sugar
- 20 sprigs of fresh thyme, roughly torn
- 1 bulb of garlic, roughly crushed
- 50g of grain mustard
- 150g chopped pistachio
Method
• Blowtorch the face of the pig to remove any hairs
• Place sugar in a pan over a medium-high heat and allow to melt until a medium caramel forms
• Add thyme, crushed garlic and the pig's head.
• Add hot water which is enough to cover the pigs head
• Simmer gently for 4 hours or until soft and tender
• Use a large slotted spoon or set of strong tongs to remove the pigs head from the pan and allow to slightly cool
• While still warm, pick off all the meat, skin and fat and place into a large bowl
• Add the grain mustard and sea salt then beat with a wooden spoon until all the soft meat, fat and skin combine with the mustard then add chopped pistachio
• Line a 1 inch deep, non-stick tray with cling film. Then pour the mixture into the tray and cover with another layer of cling film
• Place another tray of the same size on top to press and set the mix
• Leave mixture in the fridge for 8 hours until firm
Parsnip Purée
Method
• Peel and chop the parsnip finely
• Sweat in the butter over a medium heat
• Once soft, deglaze with the grapefruit juice and blend into a smooth purée
• Season to taste and set aside until required
Assembly
• Slice the terrine into a 2cm thick rectangles
• Place in a very low oven and allow to warm so that the fat melts
• Serve with Parsnip Purée and a dust of pistachio powder
• Optional – Serve with warm bread
Glenn Roach is Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
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