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Mangalitsa Pork Terrine and Tête de Moine AOC |
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Serves 4
- 450 g Mangalitsa pork, neck and shoulder meat
- 100 g cooked veal breast
- 20 g shallots
- 20 g butter
- 100 ml cream
- salt, pepper, and 100 g sugar
- Cognac
Garnish:
- Thyme , Kohlrabi Confit, and Tête de Moine AOC Crisp
- 2 sheets phyllo dough
- 1 kohlrabi (cut into small even dice and cooked in butter)
- 3–4 Rosettes de Tête de Moine AOC
- 4 branches fresh thyme
salt, pepper, sugar
Asparagus Bundle:
- 100 g green asparagus, blanched
- 1 cooked Ajoie sausage for wrapping the asparagus
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Directions:
| Cut the Mangalitsa pork (neck and shoulder meat) into 1 cm cubes. |
| Glaze the veal breast ahead of time and allow to cool completely. |
| Sauté the shallots in the butter with fresh rosemary and thyme. |
| Cool in the refrigerator for 12 hours and chop grill medium [original text appears to have words missing; meaning unclear], whip the cream and season with salt, pepper, and sugar. Garnish with slivered almonds lightly toasted in the oven at 180° C. |
| Poach the terrine in the oven at 75° C until the temperature in the center of the terrine reaches 65° C. If possible, leave the terrine in the same dish it was cooked in and cool in the refrigerator for two days. Cover the terrine securely with plastic wrap. Serve lukewarm between two slices of toast; garnish with the cooked thyme-flavored kohlrabi and a few drops of vinegar. |
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