This dish is from the Midi-Pyrénées region. For the French, this is a very festive dish and each region has its own version, but they all contain lots of garlic. In the Midi/Pyrénées region, walnuts are added for extra crunch. Ingredients • 150 g(5 oz) softened butter • 1shallot, finely chopped • 2garlic cloves, finely chopped • 3 tbspfinely chopped parsley • 80 g(3 oz) walnut flesh, finely chopped • salt • freshly ground pepper • 1 tbsplemon juice • 48drained, cooked snails • 600 gbaby spinach leaves, washed • 80 ml(⅓ cup) pouring (thin) cream • 80 ml(⅓ cup) breadcrumbs Cooks notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions In a bowl, combine the softened butter, chopped shallot, garlic, parsley and walnuts. Season with salt, pepper and lemon juice. Place the mixture between two sheets of baking paper and roll into a 5 mm-thick square. Place in the freezer to chill. Rinse the snails and drain well. Place the spinach in a pot, covered, and cook until just wilted. Drain the spinach and squeeze out the excess water. Heat the cream in a pan. Stir in the spinach and season with salt and pepper. Preheat the oven to 180°C (350°F/Gas 4). Transfer the spinach to four individual gratin dishes and top each with 12 snails. Remove the walnut butter from the freezer. Cut into 4 squares, place a piece on each serve of snails and sprinkle breadcrumbs on top. Cook in the oven for 10 minutes to melt the butter and reheat the snails. Serve immediately.
Posted on: Tue, 27 Jan 2015 10:28:17 +0000
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