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Suckling pig terrine with orange compote

Suckling pig terrine with orange compote

  • Starter
  • medium
  • 4
  • 7 hours, plus overnight setting

PT7H

1
Preheat a steam oven to 95°C
2
Set aside 400g of the diced suckling pig in a large bowl. Pass the remaining 80g of suckling pig through a mincer with the pork liver
  • 34g of pork liver
  • 480g of suckling pig loin, or shoulder, finely diced
3
Add the mince mixture to the bowl with the diced suckling pig, along with the salt, rosemary and thyme
  • 67g of salt
  • 8g of chopped rosemary
  • 8g of chopped thyme
4
Using either a pestle and mortar or blender, blitz together the garlic, shallot, bay and myrtle with the wine to create a paste and mix this into the pork mixture. Add the pistachios to the bowl and stir until combined, then transfer the mixture to a 15cm square tin and press firmly into an even 2cm layer
  • 1/4 garlic clove, minced
  • 1/4 shallot, minced
  • 1 bay leaf
  • 1 sprig of myrtle
  • 8g of white wine, preferably Vernacchia
  • 200g of pistachio nuts, finely chopped
5
Place the tin in the preheated oven and steam for 6 hours and 30 minutes. Once cooked, chill in the fridge overnight to set
6
Meanwhile, make the orange compote. Peel the oranges and carefully remove all white pith with a sharp knife. Segment the orange flesh and finely dice, then place in a small pan with the sugar and chilli
  • 160g of Seville orange
  • 50g of caster sugar
  • 1 red chilli, finely sliced
7
Place over a medium heat and stir together, allowing to cook down for 25–30 minutes until the juices and sugar form a syrup but the orange pieces still retain their shape. Set aside to cool and reserve until serving
8
To serve, slice the terrine into 12 cubes and transfer to serving plates. Garnish with the orange compote, edible flowers, micro leaves and cress to serve
  • edible flowers
  • nasturtium leaves
  • micro cress

Ingredients

Metric

Imperial

  • Terrine

  • Compote

  • To serve

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