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Snail Porridge Influenced by Heston Blumenthal
Recipe by Jack
Try this tasty recipe at home!
- Steps
- Ingredients
Ingredients
Beetroot Tuile
Rocket Butter
Mushroom Butter
Stock Infusion
Snails
Porridge
Salad
Select All
Steps
- Preheat oven to 100⁰C. Grease and baking paper-line a 8cm round mould.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- For salad, place all ingredients in a small bowl and toss to combine.
- 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.
