The Autumn is there and believe it or not, I have started thinking about the Christmas dinner menu. As I have been very interested this year in the work of cooks like Feran Adria, Heston Blumenthal, Pièrre Gagnaire and their Molecular Cuisine , I think it is fitting to try something out to mark the end of the year. Why not Snail Porridge...I love escargots and porridge (my every day winter breakfast). Heston Blumenthal's video is very instructive but he is a bit vague about some of the ingredient so I found the recipe in an article in the Dutch Volkskrant.
For those of you who do not read Dutch, here is the ingredient list:
For 4-6 portions:
24 snail from a tin
700 ml of chicken stock
30 grams of brown (unpeeled) almonds
1 shallot
3 cloves of garlic
half a bunch of parsley
75 grams of butter (room temperature)
75 grams of Spanish (Pata Negra) ham
1 fennel bulb
Oil (Walnut) and vinegar
100 grams of oats ( Scottish)
Salt and pepper
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