Craig McKend The Cumberland Bar

Pigs head terrine with sourdough crumb, pickled wild garlic buds and foraged leaves Serve With Highland Park 18 Year Old

INGREDIENTS 1 pigs head 4 trotters 200ml white wine 50 ml cider vinegar 2 tbsp brown sugar 1 tsp mustard seeds Peel of 1 lemon 1 onion, quartered, skin on 3 whole carrots 1 whole celery Boquet garni 1 tsp whole black peppercorns 2 thick slices of white sourdough Flour 1 beaten egg METHOD Soak pigs head overnight to remove any impurities Set oven to lowest heat and completely dry out sourdough. When dry pulse in a food processor till you have a ne crumb. Next day pat the pigs head dry and singe off any hairs with a blowtorch. This can be done with a razor. Place the pigs head in a pan with all other ingredients except the sourdough, cover with water and simmer for 4-5 hrs skimming frequently and topping up the water level if necessary. Remove the pigs head from the cooking liquor, proceed to pick all the meat and soft rendered fat . Place to one side in a bowl. Sieve the cooking liquor and reduce by 2/3 then check it will set by placing a small amount on a cold saucer in a fridge for 15 mins. If it does not set then reduce further.

Add enough of the jelly liquor to the meat to bind, check seasoning and adjust as necessary. Place in a terrine , compress it till tightly packed, weighting it with a couple of tins helps. Next day cut in to 1 inch cubes, coat in our, egg and then sourdough crumb, shallow fry till crisp and golden all over. Garnish with pickles; we use pickled wild garlic bulbs; and foraged leaves dressed with rapeseed oil. Serve with a dram of Highland Park 18 Year Old.