Monday, July 9, 2012

Bits and Pieces

Pete and I started talking about his recipe and ended up discussing half a dozen things so I though it was important to put in some follow up information.

Snail forks: I got the snail fork half right (as you can see from the pic) but they don't have little hooks on the end.

Purging snails: another thing I (almost) got right - the most common way to purge snails is to allow them to fast for about 5 days. Some googling has told me that you can feed them cornmeal, oats or bran just before this time, but the most common method remains a fast.

River Cottage: home of all things wonderful - currently on ABC1 but check out their website for more info.

Cheesy Cauliflower: (as opposed to cauliflower cheese) I blogged about this when I first made it because it was so good and so easy but reproduce it here:

Dead easy and particularly delicious. For the cambembert: cut it into wedges, dip in flour, egg and breadcrumb and then deep fry until golden (but no so golden that the cheese has melted). For the sauce: cook cauliflower florets of 1 biggish cauliflower in milk with 1 bay leaf and 1 clove until the cauliflower is tender. Remove bay leaf and blend until smooth.

Dip cheese into sauce and grin madly :-) All up, from start to finish, about 15 - 18 minutes.

PS: The left over sauce made a scrummy topping for toast lol

Snail fork image: Hospitality Wholesale
Cheesy Caulifower image: Pearl Maya

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