Ingredients
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Piglet Terrine
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1.5 kilograms suckling neck
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3 grams pink salt
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2.5 grams black pepper
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1 bay leaf
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12 grams white onion
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12 grams carrot
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1 litre dark beer
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Cold Pickled Purple Cabbage
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1/2 head purple cabbage
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250 millilitres apple vinegar
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125 grams Sugar
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250 grams Water
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Hot Pickled Purple Cabbage
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1/2 head purple cabbage
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250 millilitres apple vinegar
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125 grams Sugar
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250 grams Water
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Grilled Cabbage
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1 head purple cabbage
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pink salt
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Cabbage Puree
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250 grams purple cabbage
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50 millilitres red wine
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25 grams apple vinegar
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5 grams Salt
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0.5 gram Pepper
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2 grams Sugar
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Beer Sauce
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150 grams Sugar
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80 millilitres coffeeliquid
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650 millilitres reduced chicken stock
Directions
Piglet Terrine
- Mix all dry ingredients
- Spread over the meat making sure to rub evenly on the surface of the previously boned piglet neck.
- Cover with film plastic and let rest for four days, making sure to roll over the meat every day.
- Remove the excess of spices and wash the meat with cold water.
- Cut the vegetables in mid-size cubes and place at the bottom of deep oven trays -trays must be deep to protect the meet while cooking-.
- Place the meat over the vegetables, being careful that the meat does not touch the tray.
- Cover with water up until half of the pieces of meat.
- Cook at 180 ºC for approximately 3 and a half hours.
- Add water if necessary to avoid dryness of the meat. Turn the pieces 3 or 4 times while cooking.
- Check the temperature until the center reaches 75 ºC. Mince while hot and place in a bowl with some of its gravy.
- Place in a tray making sure to compact the meat so it can be cut when cold.
Cold Pickled Purple Cabbage
- Bring to a boil water, vinegar and sugar.
- Let it rest until cold and cover the cabbage with the mixture.
Hot Pickled Purple Cabbage
- Bring to a boil water, vinegar and sugar.
- Let the leaves of the cabbage fall on the liquid and let it rest until cold in them.
Grilled Cabbage
- Select cabbage leaves.
- Grill in a pan over one side and add salt.
Cabbage Puree
- Cut the cabbage in julienne and place all ingredients into a pot with a lid.
- Cook to a simmer until soft.
- Liquefy and add necessary salt.
Beer Sauce
- Make a caramel with the sugar until 170 ºC.
- Add the coffee, the stock and the beer until the sugar is dissolved.
- Let reduce until it achieves the desired consistency.