' Our' common brown snails "Helix aspera' are fine to eat .
It is thought they were bought to Australia by the French in the 1850's and are now a garden pest everywhere .
So when you are collecting snails to prepare escargot for your special entrée , make sure they come a pesticide free garden .
In France snails are a delicacy, 6 per person as an entrée, but as I said earlier be very careful never to use snails that have eaten bait .
Catch your snails early in the morning , while the dew is still on them .
Soak them in cold salty water for 2 hours , until all matter is spewed out .
Rinse well in cold water and remove from shells .
Clean the shells for serving and set aside .
Marinate the snails for 8 hours in a red wine ,garlic , chilli , ginger and tomato sauce .
Lightly fry in parsley butter until tender .
Serve in shells on a bed of rice and chopped green capsicum .
It is thought they were bought to Australia by the French in the 1850's and are now a garden pest everywhere .
So when you are collecting snails to prepare escargot for your special entrée , make sure they come a pesticide free garden .
In France snails are a delicacy, 6 per person as an entrée, but as I said earlier be very careful never to use snails that have eaten bait .
Catch your snails early in the morning , while the dew is still on them .
Soak them in cold salty water for 2 hours , until all matter is spewed out .
Rinse well in cold water and remove from shells .
Clean the shells for serving and set aside .
Marinate the snails for 8 hours in a red wine ,garlic , chilli , ginger and tomato sauce .
Lightly fry in parsley butter until tender .
Serve in shells on a bed of rice and chopped green capsicum .
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