Dinner disco brings you a recipe from a local food business in Hackney, be it a restaurant, café or deli and Anna soundtracks the cook-a-long. Or in this case, records that she feels fit the recipe.
First recipe comes courtesy of the Spurstowe Arms on Greenwood Road via their pop up restaurant www.superettesundays.com and is a Pig’s Head and Pistachio Terrine. There are sadly, no medieval songs within the show. It is instead an hour of top disco / electro / pop that would get any kitchen in a good mood. Or sty for that matter.
Anna Greenwood is a dj / performer and is the Guilty Pleasures resident at KOKO and nationwide.
Pig’s Head and Pistachio Terrine (serves 12)
1 split pig’s head
2 large peeled white onions
3 carrots peeled
1 whole celery washed
4 bay leaves
250g shelled pistachio nuts
Salt and pepper to taste
Place pig’s head in container and run under cold water for 20 minutes, roughly chop onion, carrots, garlic and celery and put in large pan add bay leaves, thyme and pig’s head; cover with water bring to boil and simmer for six hours topping up water as needed.
When the meat is very soft and falling away from the bone remove all ingredients from liquid and disregard liquid. Allow to cool for about 1 hour.
When cool enough to handle pig all the meaty parts of head including eyes, cheeks, tongue and brain then throw away the skull and remaining vegetables and skin.
Shred the remaining meat add your shelled pistachio nuts and salt and pepper to taste (add a little more that you think as it will be absorbed over time).
Place mix in cling film lined terrine mould and set in fridge for four hours.
To serve cut 2 cm thick slices of terrine serve with toasted crusty bread, cornichons and English mustard.