Pressed Terrine of Spiced Pig’s Cheek with White Beans and Caper Mayonnaise

Name: Pressed Terrine of Spiced Pig’s Cheek with White Beans and Caper Mayonnaise
Cuisine: United Kingdom
Ingredients: 1 tsp freshly grated nutmeg; ½ tsp cayenne pepper; sprig of thyme; 1 tbsp English mustard; 2 egg yolks; 3 leaves of gelatine, soaked in cold water; salad leaves; slices of toasted baguette or wholemeal bread; 250 ml / 9 fl oz vegetable oil; 2 tbsp white wine vinegar; 1 onion, peeled; ½ tsp allspice; 1 carrot, coarsely chopped; 1 kg / 2¼ lb haricot beans; a little oil; ½ tsp cumin; 30 g / 1¼ oz capers, rinsed, drained and chopped, plus a few more whole capers for garnish; Mustard Dressing; 750 ml / 27 fl oz chicken stock; 1 onion, coarsely chopped; 1 sprig of thyme; salt and freshly ground white pepper; 1 celery stalk, coarsely chopped; 1 litre / 1¾ pints chicken stock; 1 kg / 2¼ lb pork cheek, trimmed of all fat and sinew

Preparation info

Difficulty
Medium

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

1 kg / 2¼ lb pork cheek, trimmed of all fat and sinew
a little oil<

Europe
United Kingdom
Main course
England

Method

Ideally 2 days before, start preparing the beans: soak the dried haricot beans overnight in cold water.
Next day, preheat the oven to 190°C/375°F/gas 5. Seal the pork cheek in a pan with a little oil to colour. Add the vegetables, thyme and spices and cook for about 1 minute.
Pour in the stock, cover with a lid and place in the oven to braise for abou