Thursday, 17 January 2013

Snail Pate 1.0

As I am off to a party this weekend, I thought I'd take the opportunity to come up with a new snail recipe to take along. If it proves popular, I'll include it in the recipe book.
I decided to start with a smooth pate as this is a good way to make a few snails go a long way and people can take as much, or as little, as they like. Apart from snails, the pate if flavoured with coriander and chilli to give it a fresh taste to compliment the earthiness of  the snails flavour and capped with a lemon butter. 
As I don't have a snail farm yet and fresh free range snails are out of season, I've used a 400g tin of imported French snails.
This is only version 1.0 of the recipe, I will post feedback after the weekend and try any suggested improvements on another occasion. Here is an initial photo. I'll get a better one when I come to eat some.

For the pate Recipe
  • 400g cooked snails
  • 1 tbsp Fresh Coriander
  • 2 tbsp Olive Oil
  • 2 cloves of garlic
  • 1 shallot
  • 2 large mushrooms or double the number of snails
  • 1 tsp chilli
  • 2 tsp lemon juice
  • 50g butter
For the lemon butter cap
  • ½ tsp lemon oil
  • 100g butter
  • 1 tsp lemon juice
Blend all of the ingredients for the pate together and gently fry for 10 minutes.
Blend the pate again until smooth.
Spoon into ramekins and smooth leaving ½ a cm at the top for the butter cap then cool in the fridge.
Melt the butter and stir in the lemon oil and lemon juice.
Pour the melted lemon butter over the pate until covered.
Place back in fridge until butter solidifies.
Serve on hot buttered toast.

A better photo will have to wait. The party where I was taking the pate was cancelled due to snow and I have put it all in the freezer ready for a new party date.

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