Terrine
1kg boneless skinless pork shoulder
1kg skinless pork jowl
300g chicken liver
1g/kg sodium nitrite (curing salt)
15g/kg salt
4.6g black pepper
2 bunch chopped flat parsley
230g eschallots
92g green peppercorns
230g egg whites
92ml port
Dice pork and pass through coarse mincer. Slice chicken livers
Weigh your all your meats, including your sliced livers, and calculate how much salt you need
Put into stand mixer and add salts, wait for the mixture to turn sticky before adding your eschallots, peppercorns and parsley. Then add your egg whites slowly
Bake in deep gastronorm (without any water at this stage) at 185°C for 30mins until tops nicely browned
Add water to gastronorm and pour hot water half way up
Cook until internal temp of 75°C is reached
Let cool over night
Demould the following day
Lacto Pickled Vegetables
1 or 2 golden beetroot
Handful of dill (use the stalks in the brine and the fronds to serve)
3% salt
Water
Pepper to season
Olive oil to garnish
Measure water and vegetable to calculate salt levels, drain water and add 3% salt based off measurements. Cover vegetables in brine and ferment until desired flavour is achieved.