A Recipe by Tom Kerridge (2024)

Recipes

26 Dec 2013

Ingredients

Pork terrine

500g pork belly

500g pork shoulder

250g bacon

350g pigs liver

200g diced onion

25g butter

1 ½ tsp thyme leaves

6 juniper berries

1tsp cracked black pepper

2 cloves

Method

Pork terrine

Using the coarse setting of the mixer, mince all the meat and offal and mix well. On a medium heat, melt the butter, add the diced onion and cook until soft. Once cooked, chill, then add to the minced meat along with blended herbs, spices, salts and alcohol. Place in a terrine mould with 3-4 layers of cling film, making sure to leave a good 2 inches of cling film overhanging. Add the mix, pack in tightly and cover with the overhanging cling film. Put in an oven at 70c and cook until the core reaches 70c. Once cooked, remove and press lightly with an appropriate weight and chill.

Mushroom layer

In a food processor, pulse blend the mushrooms, then transfer onto a baking tray lined with parchment paper. Place in an oven at 85c to dehydrate; this can take up to 12 hours until fully dry. Place the dehydrated mushrooms into a saucepan with the port, and on a low-medium heat, reconstitute the mix until soft.

Poultry jelly

Remove all the meat from the drumstick and place the meat, along with the bone, in a tray and roast in the oven at 185c for 25-30 minutes until golden brown. Remove from the oven, place the bones and meat into a suitable saucepan. Place the roasting tray on the stove, set to a medium heat, add the honey and caramelize until dark brown. Then add the soy and a small amount of chicken stock to deglaze the tray and scrape all the roasting juices and sediment into the saucepan with the bones. Cover with the rest of the chicken stock and bring to the boil on a high heat. Chop the red pepper, celery and shallot and add to the stock. Reduce heat to a simmer and bring the stock down by 1/3. Pass stock into another pan and discard all bones and vegetables and reduce by 1/3. While the stock is simmering, soften the gelatine in cold water. Once stock is at liquid level measure at 1 pint, add the softened gelatine and whisk until fully melted.

To finish

Remove from the mould, scraping away any impurity or fats. Place the terrine on a cooling wire and smooth a thin layer of the mushroom mix on the top of the terrine. Then, transfer to a fridge and ladle the warm stock over the mushrooms. Once one layer has set, repeat the process until you have a layer of jelly roughly 1cm thick. Let this chill fully for 2 hours, then with a hot knife trim the sides to tidy it up.

Pickle liquor

Add all ingredients into a saucepan and on a high heat, bring mix to the boil. Once boiling, remove from the heat and infuse until cool.

Pickled onions

Place the onions in a sous vide bag and cover with 1/3 of the pickle liquor. Vacuum and cook at 90c for 30 minutes until tender. Remove from the bath and chill. The remaining 2/3 of the liquor will be divided between the cucumber and mushrooms.

Pickled cucumber

For the pickled cucumber, pour liquor into a jug blender with the dill and blend until smooth. Portion the cucumber into 2cm batons, place in a sous vide bag with the green liquor and vacuum on full pressure. Leave in the fridge.

Pickled mushrooms

For the mushrooms, warm the remaining liquor, pour over the mushrooms and cool in the fridge.

Truffle butter

Mix all ingredients together and season. With a warm spoon roche individual portions.

To serve

To plate the dish, toast a slice of sourdough. Place a slice of the terrine, sliced pickles, butter, slices of raw mushrooms and dill sprigs on the toast as illustrated and serve.

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PHOTOGRAPHY BY JEAN CAZALS