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

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