Subj : 5/24 Nat'l Escargot Day 5
To   : All
From : Dave Drum
Date : Fri May 24 2024 04:28 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Dominic's Snails W/Garlic Butter & Gorgonzola
Categories: Exotics, Pork, Vegetables, Wine, Cheese
     Yield: 4 servings

    24    Snails
 3 1/2 oz Pancetta; chopped
12 1/3 oz Carrots; chopped
 3 1/2 oz Shallots; chopped
 3 1/2 oz Onion; chopped
 1 3/4 oz Garlic; chopped
   1/3 oz Thyme
 1 2/3 oz Sherry vinegar
 6 3/4 oz White wine
 4 1/4 pt Chicken stock
10 2/3 oz Unsalted butter
 1 2/3 oz Oil

MMMMM-----------------------GARLIC BUTTER----------------------------
 8 3/4 oz Unsalted butter; softened
 3 1/2 oz Garlic; fine chopped
 1 1/2 oz Parsley; fine chopped
          Salt & fresh ground pepper

MMMMM---------------------GARLIC BREADCRUMBS--------------------------
   1/2    Loaf of white bread; crusts
          - off, sliced
 4 1/2 oz Butter
   1/2    Head garlic; fine chopped

MMMMM--------------------------TO SERVE-------------------------------
     7 oz Gorgonzola
     1 bn Chives; chopped
          Sourdough bread; toasted

 Begin by preparing the stock for the snails. Add the
 butter and oil in a heavy-bottomed pan and place over a
 medium heat. Allow the butter to melt and brown for a
 few minutes

 Add the pancetta to the pan and cook until golden brown
 all over, then stir in the carrots, shallots, onions and
 garlic. Cook for 5 minutes, or until the vegetables are
 evenly caramelised

 Mix in the snails and thyme, then pour the contents of
 the pan into a colander to drain any excess cooking fat
 from the pan. Place the empty pan back on the heat and
 deglaze with the vinegar and wine

 Allow the liquor to reduce down for a few minutes to
 create a glaze, then return the snails, pancetta and
 vegetables to the pan from the colander

 Pour over the stock to cover the snails and bring the
 mixture up to the boil. Skim the surface to remove any
 impurities, then reduce the heat and leave to simmer for
 1-1/2 hours, or until the snails are tender

 Meanwhile, make the garlic butter. Mix together the
 butter, garlic and parsley in a bowl until evenly
 combined. Season to taste and store in the fridge until
 needed

 For the garlic breadcrumbs, place the bread in a food
 processor and blend to create even crumbs

 Melt the butter in a large pan, then add the breadcrumbs
 and garlic. Fry for a few minutes, moving the crumbs
 around in the butter until golden and crisp

 Line a tray with kitchen paper and place a sieve over
 the top. Tip the golden crumbs into a sieve, allowing
 any excess oil to drain away. Allow to cool and reserve
 until serving

 Remove the cooked snails from the stock and allow to
 cool, discarding the remaining stock

 When ready to serve, set the oven @ 200oC/400oF/gas
 mark 5

 Fill the cavities of 4 snail dishes with the garlic
 butter and push a snail into each. Chop the Gorgonzola
 into small chunks and place a piece on top of each
 snail. Place in the oven for 5 minutes, or until hot and
 bubbling

 Remove from the oven and scatter other the garlic
 breadcrumbs and chopped chives. Serve immediately with
 slices of toasted sourdough on the side

 by Dominic Chapman

 RECIPE FROM: https://www.greatbritishchefs.com

 Uncle Dirty Dave's Archives

MMMMM

... "Every crowd has a silver lining." -- Phineas Taylor Barnum
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