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 @ 200+#C/400+#F/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

... If we arm the teachers, do librarians get silencers?

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