Ingredients

• 150g beetroot, peeled and diced
• 40g icing sugar

• 110g butter
• 3 cloves of garlic, chopped
• ¼ teaspoon lemon juice
• 2 teaspoons dijon mustard
• ½ teaspoon salt
• 1 tablespoon almond meal
• 50g rocket, chopped

• 80g clarified butter
• 2 shallots, finely diced
• 3 button mushrooms
• ½ slice pancetta, cut into 2mm dice

• 2 cups chicken consommé
• 2 sprigs rosemary
• 3 sprigs thyme
• 4 – 6 sage leaves
• 1 dried bay leaf

• ½ cup stock infusion
• 20g butter
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic
• 2 – 3 sage leaves
• 1 dried bay leaf
• 6-8 snails

• 3 tablespoons stock infusion
• 15g rolled oats
• 45g rocket butter
• 2 infused snails, chopped

• ½ baby fennel
• 1 tablespoon verjuice
• 2 tablespoons grapeseed oil
• ¼ teaspoon dijon mustard

Add to Shopping List

Method

1. Preheat oven to 100⁰C. Grease and baking paper-line a 8cm round mould.

2. For beetroot tuile, place beetroot and icing sugar in the chopper attachment of a stick blender and process until smooth. Lay a clean chux over a bowl and spoon over beetroot, gather chux together and squeeze out excess juices. Place a tuile mould on to a baking paper lined oven tray and spread over a spoonful of beetroot. Remove mould and bake for 45-50 minutes.

3. For rocket butter, place butter in a small saucepan and melt over a medium heat. Add garlic, lemon juice, mustard, salt, almond meal and rocket, cook for 1-2 minutes or until rocket has wilted. Pour into a long cylinder container and blend with a stick blender until smooth. 

4. For mushroom butter, heat clarified butter in a small saucepan over a medium heat, add eschallots and cook for 3 minutes or until translucent. Add mushrooms and cook for 5 minutes or until soft. Remove from heat and add pancetta, mix to combine and allow to cool.

5. For stock infusion, pour consommé into a small saucepan, add herbs and place over a medium heat. Bring to the boil, reduce heat to simmer for 5 minutes. Remove from heat and season with salt and pepper.

6. For snails, pour stock infusion into a small saucepan. Add remaining ingredients, place over a medium heat and simmer for 5 minutes or until liquid has reduced. Whisk to combine, add snails and bring to the boil. Cover and set to one side.

7. For porridge, pour 3 tablespoons of infused stock in a small saucepan and bring to a simmer. Place oats in a sieve and shake off excess dust. Add to stock and beat until liquid is absorbed. Add 45g rocket butter and infused snails. Spoon into mould and smooth top.

8. For salad, place all ingredients in a small bowl and toss to combine.

9. To serve, place mould of porridge in the centre of a serving plate and release porridge from mould. Top with a heaped spoonful of mushroom butter and fennel salad. Arrange remaining snails on the plate with broken beetroot tuiles.