Home
Ingredients
For the boar's head sausage and crisp pig's ears
1 boars head
2 pig's ears
2 carrots, roughly chopped
1 stick celery, roughly chopped
1 white onion
2 bay leaves
small handful fresh thyme
1 tsp herbes de Provence
½ tsp ground cumin
1 tsp fennel seeds
salt and freshly ground black pepper
2 tbsp olive oil
For the baked beans
500g/1lb 2oz dried white haricot beans
1 tbsp olive oil
2-3 shallots, finely chopped
2 garlic cloves, peeled
3-4 plum tomatoes, skins removed, chopped
1 small bunch thyme, leaves only
salt and freshly ground black pepper
For the stuffed mushrooms
1 tsp Dijon mustard
dash white wine vinegar
salt and freshly ground black pepper
300ml/½ pint sunflower oil
squeeze lemon juice
2 free-range eggs, hard-boiled, finely chopped
1 tbsp baby capers, finely chopped
1 tbsp baby gherkins, finely chopped
2-3 tbsp mayonnaise
10 large flat-cap mushrooms, stalks removed
1 tbsp olive oil
50g/2oz mature cheddar cheese
For the grilled tomatoes
5 cherry tomatoes, halved
50g/2oz breadcrumbs
1 small bunch flatleaf parsley
salt and freshly ground black pepper
For the fried quail's eggs
1 tbsp olive oil
5 quail's eggs
For the pancetta
10 slices pancetta
Preparation method
1.For the boar's head sausage, place the boar's head, pig's ears (wrapped in muslin), carrots, celery, onion, bay leaves and thyme into a very large stockpot, cover with water, bring to the boil and boil for 3½ hours. Remove the stockpot from the heat and leave to cool.
2.Remove the cheek from the boar's head, separate the fat from the skin and discard the fat.
3.Lay a piece of cling film onto a chopping board and place the skin (outside down) onto the cling film.
4.Shred the boar's cheek and mix it together with the herbes de Provence, ground cumin and fennel seeds and a pinch of salt and freshly ground pepper.
5.Lay a line of the boar's cheek mixture into the middle of the skin and roll into a sausage. Wrap tightly in cling film and place in the fridge to set for 12 hours.
6.After it's set, remove the cling film and slice the sausage into discs. Fry in a tablespoon of olive oil until cooked through.
7.For the crisp pig's ears, trim the muscles from the ears and then wrap in cling film and place in the fridge with a heavy object on top to press them flat.
8.Very finely shred the ears with a sharp knife. Heat a tablespoon of olive oil in a frying pan and place small piles of the shredded ears into the pan.
9.Fry for 1-2 minutes and then flip and fry the other side until crisp. Remove from the heat, drain on kitchen paper and keep warm until needed.
10.For the baked beans, place the beans into a large bowl, cover with cold water and leave to soak for 12 hours. Drain the beans and place in a large saucepan and cover with cold water. Bring to the boil and boil for 2-3 hours or until the beans are cooked and then drain.
11.In a separate pan, heat the olive oil, add the shallots and fry for two minutes or until softened. Add the garlic and fry for one minute. Add the tomatoes and thyme and cook over a gentle heat for ten minutes. Add to the beans and stir well. Season with salt and freshly ground black pepper, to taste.
12.For the stuffed mushrooms, first make the filling. Place the mustard, white wine vinegar, salt and freshly ground black pepper into a small bowl. Add the sunflower oil in a thin stream and whisk vigorously until the mixture has emulsified and thickened, then season with a squeeze of lemon juice. Stir in the chopped egg, capers, gherkins and mix well with a little mayonnaise.
13.Fry the mushrooms in the olive oil until softened slightly, drain on kitchen paper and then fill with the egg mayonnaise mix. Top each mushroom with a little grated cheddar and then place under the grill until the cheese has just melted.
14.For the grilled tomatoes, preheat the grill until hot. Place the halved tomatoes onto a baking sheet. Place the breadcrumbs, parsley, salt and freshly ground black pepper into a mini blender and blend until combined. Sprinkle a little of the breadcrumb mix onto each tomato and then place under the grill until slightly golden on top.
15.For the fried quail's eggs, heat the olive oil in a frying pan, crack the quail's eggs into the hot pan and pan fry for one minute.
16.For the pancetta, place the pancetta slices into the pan and fry until crisp.
17.To serve, place a spoonful of baked beans, some boar's head sausage, some crisp pig's ear, two stuffed mushrooms, one grilled tomato, a fried quail's egg and two rashers of pancetta onto each plate.
For the boar's head sausage and crisp pig's ears
1 boars head
2 pig's ears
2 carrots, roughly chopped
1 stick celery, roughly chopped
1 white onion
2 bay leaves
small handful fresh thyme
1 tsp herbes de Provence
½ tsp ground cumin
1 tsp fennel seeds
salt and freshly ground black pepper
2 tbsp olive oil
For the baked beans
500g/1lb 2oz dried white haricot beans
1 tbsp olive oil
2-3 shallots, finely chopped
2 garlic cloves, peeled
3-4 plum tomatoes, skins removed, chopped
1 small bunch thyme, leaves only
salt and freshly ground black pepper
For the stuffed mushrooms
1 tsp Dijon mustard
dash white wine vinegar
salt and freshly ground black pepper
300ml/½ pint sunflower oil
squeeze lemon juice
2 free-range eggs, hard-boiled, finely chopped
1 tbsp baby capers, finely chopped
1 tbsp baby gherkins, finely chopped
2-3 tbsp mayonnaise
10 large flat-cap mushrooms, stalks removed
1 tbsp olive oil
50g/2oz mature cheddar cheese
For the grilled tomatoes
5 cherry tomatoes, halved
50g/2oz breadcrumbs
1 small bunch flatleaf parsley
salt and freshly ground black pepper
For the fried quail's eggs
1 tbsp olive oil
5 quail's eggs
For the pancetta
10 slices pancetta
Preparation method
1.For the boar's head sausage, place the boar's head, pig's ears (wrapped in muslin), carrots, celery, onion, bay leaves and thyme into a very large stockpot, cover with water, bring to the boil and boil for 3½ hours. Remove the stockpot from the heat and leave to cool.
2.Remove the cheek from the boar's head, separate the fat from the skin and discard the fat.
3.Lay a piece of cling film onto a chopping board and place the skin (outside down) onto the cling film.
4.Shred the boar's cheek and mix it together with the herbes de Provence, ground cumin and fennel seeds and a pinch of salt and freshly ground pepper.
5.Lay a line of the boar's cheek mixture into the middle of the skin and roll into a sausage. Wrap tightly in cling film and place in the fridge to set for 12 hours.
6.After it's set, remove the cling film and slice the sausage into discs. Fry in a tablespoon of olive oil until cooked through.
7.For the crisp pig's ears, trim the muscles from the ears and then wrap in cling film and place in the fridge with a heavy object on top to press them flat.
8.Very finely shred the ears with a sharp knife. Heat a tablespoon of olive oil in a frying pan and place small piles of the shredded ears into the pan.
9.Fry for 1-2 minutes and then flip and fry the other side until crisp. Remove from the heat, drain on kitchen paper and keep warm until needed.
10.For the baked beans, place the beans into a large bowl, cover with cold water and leave to soak for 12 hours. Drain the beans and place in a large saucepan and cover with cold water. Bring to the boil and boil for 2-3 hours or until the beans are cooked and then drain.
11.In a separate pan, heat the olive oil, add the shallots and fry for two minutes or until softened. Add the garlic and fry for one minute. Add the tomatoes and thyme and cook over a gentle heat for ten minutes. Add to the beans and stir well. Season with salt and freshly ground black pepper, to taste.
12.For the stuffed mushrooms, first make the filling. Place the mustard, white wine vinegar, salt and freshly ground black pepper into a small bowl. Add the sunflower oil in a thin stream and whisk vigorously until the mixture has emulsified and thickened, then season with a squeeze of lemon juice. Stir in the chopped egg, capers, gherkins and mix well with a little mayonnaise.
13.Fry the mushrooms in the olive oil until softened slightly, drain on kitchen paper and then fill with the egg mayonnaise mix. Top each mushroom with a little grated cheddar and then place under the grill until the cheese has just melted.
14.For the grilled tomatoes, preheat the grill until hot. Place the halved tomatoes onto a baking sheet. Place the breadcrumbs, parsley, salt and freshly ground black pepper into a mini blender and blend until combined. Sprinkle a little of the breadcrumb mix onto each tomato and then place under the grill until slightly golden on top.
15.For the fried quail's eggs, heat the olive oil in a frying pan, crack the quail's eggs into the hot pan and pan fry for one minute.
16.For the pancetta, place the pancetta slices into the pan and fry until crisp.
17.To serve, place a spoonful of baked beans, some boar's head sausage, some crisp pig's ear, two stuffed mushrooms, one grilled tomato, a fried quail's egg and two rashers of pancetta onto each plate.
