You will need to begin this recipe two days ahead.
To make beer grains, put the cracked wheat and
In a small frying pan, sauté the white carrot with the bicarbonate of soda until soft. Season and purée using a food processor.
Reduce the oven to 65°C (145°F). In a medium frying pan, sear the pressed rabbit meat then
Poach the reserved rabbit loin in the combined butter emulsion ingredients for 10 minutes.
Toast the beer grains in a little grapeseed oil in a frying pan for 1 minute until golden. Stir constantly. Strain off excess oil and reserve for plating.
To serve, place a tablespoon of the carrot purée on each plate. Arrange the rabbit loin to one side and the compressed belly to the other. Spoon toasted beer grains over the centre. Place samphire on top and scatter with almonds.
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