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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

... A man does not look behind the door unless he has stood there himself.
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