Tamworth pork terrine, roast garlic purée, deep fried egg and artichoke
by Kevin Mangeolles
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Ingredients
Fresh Meat
1/2 pig's head
Fruit & Vegetables
1 bulb of garlic, cut in half
1 onion, chopped
3 carrots
3 celery sticks
2 globe artichokes
4 garlic cloves, crushed
2 radishes, sliced
Oils & Vinegars
100ml of white wine vinegar
250ml of rapeseed oil
50ml of vinegar
Beverages
300ml of water
Store Cupboard
10 black peppercorns
10g of salt
1/2 tsp mustard
6 eggs
100g of flour
Dairy
2 tbsp of milk
Speciality Ingredients
100g of Panko honey breadcrumbs
Salad & Fresh Herbs
1 handful of pea shoots