Pig's Head Terrine Recipe
If you fancy a challenging alternative to your Sunday roast, try Paul Foster's pig's head terrine with sweet parsnip toffee.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Candy thermometer
- Mandoline
- Blender
- Fine-mesh sieve
- Kitchen scale
- Stockpot
- Slotted spoon
- Tongs
- Wooden spoon
- Mixing bowl
- Non-stick tray
- Plastic wrap
- Baking sheet
- Saucepan
- Skillet
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Whisk
- Colander
- Measuring cup
- Pastry brush
- Absorbent kitchen paper
- Airtight container
- Serving platter
Ingredients
- 1 pig's head
- 1000g of sugar
- 20 sprigs of fresh thyme, roughly torn
- 1 bulb of garlic, roughly crushed
- 50g of grain mustard
- 3 parsnips
- 1 grapefruit, juice only
- 100g of butter
- 250g of parsnip
- milk
- 200g of caster sugar
- 30ml of water
- 200g of double cream
- sea salt
- 1 parsnip
- 1 lemon, juice only
- 1 drop of maple syrup
- 1 pinch of ground cumin
- vegetable oil
- 1 conference pear
- 1 bunch of watercress leaves
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