SUCKLING PIG TERRINE WITH PURPLE CABBAGE

SUCKLING PIG TERRINE WITH PURPLE CABBAGE

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Ingredients

Piglet Terrine
1.5 kilograms suckling neck
3 grams pink salt
2.5 grams black pepper
1 bay leaf
12 grams white onion
12 grams carrot
1 litre dark beer
Cold Pickled Purple Cabbage
1/2 head purple cabbage
250 millilitres apple vinegar
125 grams Sugar
250 grams Water
Hot Pickled Purple Cabbage
1/2 head purple cabbage
250 millilitres apple vinegar
125 grams Sugar
250 grams Water
Grilled Cabbage
1 head purple cabbage
pink salt
Cabbage Puree
250 grams purple cabbage
50 millilitres red wine
25 grams apple vinegar
5 grams Salt
0.5 gram Pepper
2 grams Sugar
Beer Sauce
150 grams Sugar
80 millilitres coffee liquid
650 millilitres reduced chicken stock
Features:
    • Medium

    Ingredients

    • Piglet Terrine

    • Cold Pickled Purple Cabbage

    • Hot Pickled Purple Cabbage

    • Grilled Cabbage

    • Cabbage Puree

    • Beer Sauce

    Directions

    Share

    Piglet Terrine

    1. Mix all dry ingredients
    2. Spread over the meat making sure to rub evenly on the surface of the previously boned piglet neck.
    3. Cover with film plastic and let rest for four days, making sure to roll over the meat every day.
    4. Remove the excess of spices and wash the meat with cold water.
    5. 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-.
    6. Place the meat over the vegetables, being careful that the meat does not touch the tray.
    7. Cover with water up until half of the pieces of meat.
    8. Cook at 180 ºC for approximately 3 and a half hours.
    9. Add water if necessary to avoid dryness of the meat. Turn the pieces 3 or 4 times while cooking.
    10. Check the temperature until the center reaches 75 ºC. Mince while hot and place in a bowl with some of its gravy.
    11. Place in a tray making sure to compact the meat so it can be cut when cold.

    Cold Pickled Purple Cabbage

    1. Bring to a boil water, vinegar and sugar.
    2. Let it rest until cold and cover the cabbage with the mixture.

    Hot Pickled Purple Cabbage

    1. Bring to a boil water, vinegar and sugar.
    2. Let the leaves of the cabbage fall on the liquid and let it rest until cold in them.

    Grilled Cabbage

    1. Select cabbage leaves.
    2. Grill in a pan over one side and add salt.

    Cabbage Puree

    1. Cut the cabbage in julienne and place all ingredients into a pot with a lid.
    2. Cook to a simmer until soft.
    3. Liquefy and add necessary salt.

    Beer Sauce

    1. Make a caramel with the sugar until 170 ºC.
    2. Add the coffee, the stock and the beer until the sugar is dissolved.
    3. Let reduce until it achieves the desired consistency.

    Kamilla Seidler

    Danish Chef on a mission to champion Bolivian Cuisine. Latin America’s Best Female Chef 2016. Born in Copenhagen, living in La Paz.

    When people meet Kamilla Seidler for the first time, they’re often baffled: who is this pale-skinned, blonde-haired Danish woman with perfect Spanish at the helm of Bolivia’s No.1 restaurant? But the unlikely champion of Bolivian cuisine has done more for gastronomy in her adopted country in recent years than any local chef, earning herself the title of “Dane of the Andes”.

    Before moving to Bolivia in 2012, Seidler’s cooking career was already on firm footing. She had worked in some of the world’s best kitchens, from Mugaritz in San Sebastián and Belmond Le Manoir Aux Quat’Saisons in Oxfordshire, to locally celebrated restaurants Paustian and Geist in her native Copenhagen.

    Now, she runs Gustu together with Michelangelo Cestari, a Venezuelan-born chef whom she met when they worked together at Mugaritz. Seidler handles the cooking and Cestari takes care of the administrative part: “He loves the maths,” says Seidler, “and I prefer to geek out over something on a Silpat”.

    Since they arrived in Bolivia their reconnaissance missions have taken them around the country, from the Altiplano to the national park of Madidi where they visited the outskirts to feast on braised monkeys and fluffy-haired wild boar called hochi.

    Gustu has an idea, and that idea is a whole country. So the team travels to the Amazons, the mountains, everywhere so they can develop as chefs and at the same time help a country develop.

    Keeping a menu 100% Bolivian at the country’s most successful fine dining restaurant is somewhat of a challenge, but it’s one to which Seidler is firmly committed. With a huge sense of responsibility to farmers and producers across the country, she wants to make sure a fair price is always paid and that local workers receive an education as well as an income.

    This means developing dishes based on whatever the farmers want to sell, be it not-so-dainty purple potatoes or huge quantities of alligator.

    A combination of natural talent and culinary creativity allows Seidler to transform the most basic Bolivian products, like anticuchos, or beef heart skewers, into beautiful dishes fit for the fine dining table.

    But her success goes beyond the restaurant and across South America, where she spends time travelling to study and educate people to use the right products responsibly. It’s this combination of culinary skill and social commitment that have helped earn Seidler her reputation as one of the finest cooks in the region and, now, the esteemed title of “Latin America’s Best Female Chef 2016″.

    Kamilla Siedler exclusively offers her gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

    In case of interest or/and press, please contact Bon Vivant Communications at: ambassador@bon-vivant.dk

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