200 grams black garlic butter (plain unsalted is also fine)
1 stem of sage leaves
1 handful of marjoram
2 cloves of garlic, unpeeled
1 butternut squash
5 beet roots, cooked and peeled
Himalayan salt or sea salt
1 tbsp corn flour
Rapeseed oil for frying
Baby sorrel leaves
Optional: edible flowers to decorate
Heat your water bath to 90C. Melt ¾ of your butter with the garlic, sage, and marjoram. Lightly cook at a very low temperature for 20 minutes to infuse garlic and herbs. Deseed your butternut squash. Cut the top and bottom into two, and then cut into a large rectangular cube. and slice very thin ( about the width of a thin cracker) on a mandolin. Do the same for the cooked beets. Start to build your terrine by brushing each slice with the butter in between each layer. Season about halfway through the building process with some salt. Once you have a “brick” sized terrine, place into a vacuum pack bag, pushing to the far end of the corner of the bag. You may be able to fit two in the same bag, on each side. Cut the remaining butter in a few even pieces, and place next to each “brick”. Vacuum pack/seal well. Cook in your water bath for one hour.
Meanwhile, heat a large pot with about 2 inches full of rapeseed oil. Finely slice your leeks into tiny strips. Sprinkle with corn flour. Make sure the oil is not too hot, or will burn instantly. Fry until lightly golden, season, and dry out on paper towels.
Take out your terrine from the bags. You may need to carefully slice away any layers that have moved during the cooking so you have a perfect rectangle. Cut each rectangle at the diagonal into a triangle. Plate with the leeks on top and the sorrel, lemon zest, and flower petals. Drizzle with olive oil.