• St. Dominic 04

    From Dave Drum@1:229/452 to All on Wed Aug 4 01:10:20 2021
    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

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