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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   
      
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