Discussion
Apparently, the commonly eaten French snail is no different from what's found in our own gardens.
Presently, I have a dozen or so of Surrey's finest in their own snail Hilton where they can lounge about, gorge on lettuce and otherwise chew the fat, blissfully unaware of my plans for their future.
I'm thinking a gutsy stew of chick peas, chorizo, garlic, tomatoes, paprika and coriander would suit. Any other ideas for cooking them?
Presently, I have a dozen or so of Surrey's finest in their own snail Hilton where they can lounge about, gorge on lettuce and otherwise chew the fat, blissfully unaware of my plans for their future.
I'm thinking a gutsy stew of chick peas, chorizo, garlic, tomatoes, paprika and coriander would suit. Any other ideas for cooking them?
YUM!
http://bertc.com/subfive/recipes/index.htm
Slug Fritters
Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream
Instructions
First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
Yields 4 servings.
http://bertc.com/subfive/recipes/index.htm
Slug Fritters
Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream
Instructions
First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
Yields 4 servings.
Right then, I'm always up for trying new things.
I've never eaten garden snails (knowingly) before now, though my Dad keeps telling me they are great with garlic butter.
So, for the 'snail novice', how do you know which are the right snails to find in the garden?
How do you look after them before you eat them?
How do you get the bloody things out of their shells?
When I was a young lad I used to eat Winkles (sp?) from the shell, we used to get a big bag from the fish mongers and use a long pin to wheedle them out of their shells before dipping them in a bit of vinegar and pepper. Is the same method required with the snail?
Sorry for all the questions, but if you don't ask...
I've never eaten garden snails (knowingly) before now, though my Dad keeps telling me they are great with garlic butter.
So, for the 'snail novice', how do you know which are the right snails to find in the garden?
How do you look after them before you eat them?
How do you get the bloody things out of their shells?
When I was a young lad I used to eat Winkles (sp?) from the shell, we used to get a big bag from the fish mongers and use a long pin to wheedle them out of their shells before dipping them in a bit of vinegar and pepper. Is the same method required with the snail?
Sorry for all the questions, but if you don't ask...
http://www.youtube.com/watch?v=BaOZpKtwBpM
ETA It's Gordon so contains some bad language.
ETA It's Gordon so contains some bad language.
Edited by whitechief on Tuesday 14th April 16:40
I couldn't bring myself to eat them or anything similar. I would be rubbish at a "bush tucker trial" lol. Slugs are gross, I have seen some huge red ones in the park... what is that all about? Maybe nice with some salt hehe!!
It just seems to me that with things like snails, perhaps slugs, and mussels you have to mask the flavour (or give it flavour) with the ingredients you use to which then, I can't see the point in eating them other than if you like the texture?
I have tried mussels but they were in a white wine and tomato sauce - the sauce was lovely, but I don't love the texture of these sort of things.
In my younger naieve days, I used to eat cockles (again slathered in vinegar) until one day I looked in the mirror, opened my mouth and saw a load of green stuff going on - haven't eaten them since. Maybe I need re-educating on these sorts of food.
t turns orange, you're good to go.I understood that, like mushrooms, not all snails are edible. It may be an idea to check what type of snails you are catching before you yum them up.
I really do like escargot a lot; it's a favourite starter. However in my experience it's the sauce that makes it; you could be eating any old meat really.
I really do like escargot a lot; it's a favourite starter. However in my experience it's the sauce that makes it; you could be eating any old meat really.
I'll have a look into the types of snail and their edibility (is that even a word?) that are available in ones garden.
Don't want to eat something that may turn out a bit dodgey!
Edited to add: It turns out that the common garden snail (Helix aspersa) is perfectly fine to eat. So come on chaps, let's have PH snail fest!
Don't want to eat something that may turn out a bit dodgey!
Edited to add: It turns out that the common garden snail (Helix aspersa) is perfectly fine to eat. So come on chaps, let's have PH snail fest!
Edited by bob1179 on Tuesday 14th April 17:30
JonRB said:
I really do like escargot a lot; it's a favourite starter. However in my experience it's the sauce that makes it; you could be eating any old meat really.
I agree, nothing like a good garlic sauce - though old boot soles cooked for a couple of hours will probably be the same taste... though leave the boots several days before cooking to make sure any picked up rubbish in the treads has decomposed nicely... also some types of boots are not recommended for everyone! RacingPete said:
JonRB said:
I really do like escargot a lot; it's a favourite starter. However in my experience it's the sauce that makes it; you could be eating any old meat really.
I agree, nothing like a good garlic sauce - though old boot soles cooked for a couple of hours will probably be the same taste... though leave the boots several days before cooking to make sure any picked up rubbish in the treads has decomposed nicely... also some types of boots are not recommended for everyone! Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff