Today we are talking snails; yes wild snails from the Isle of Barra.
We have now been using them for the last two and a half years at both L'escargot restaurants. They are: Scottish, extremely nutritious, organic, sustainable and flavoursome. They are also free from any pesticides, weed killer and any other toxin and even better, they can be free (if you pick them yourself). Of course they come at a price at the restaurants.
They are easy to prepare and cook but can also be real fun - get your family and kids involved in the process! They go extremely well in any recipe, especially with mushrooms, and they are a fantastic accompaniment to a beef steak or veal and even better with chicken. They are also a great amuse bouche with an aperitif and the guest of your choice.
I am going to tell you a little about my trip to Barra Island. What a treat! It all started at Glasgow airport. I am not a great fan of flying but I can cope with it. On this occasion though, we are talking about a very small plane with only 14 seats. I did feel insecure for the first half of the flight but things got better as the flight went on...the landing on the beach was not only unusual but definitely felt like something one must do once in a lifetime. Don't forget your camera if you ever embark on that flight.
There's snails everywhere on the island; they hide under rocks, in grass and in and around every pillar. They are everywhere! I still can't understand why no one on the island eats them…
2015 is the Year of Food and Drink in Scotland and picking and cooking snails from the Isle of Barra was a fantastic way of celebrating the year so far and this trip was a good way for me to promote an unusual piece of Scottish produce.
Being French, snails feel like a really natural way to mark the Year of Food and Drink in Scotland and a great opportunity to celebrate the Auld Alliance.
It goes without saying that those little delicacies are the same as you would find in your home garden but please bear in mind before cooking them that they will need a little bit of extra attention. Do some research before you start.
Enjoy foraging for them and remember cooking should be fun. The recipe below is very easy and is just a guideline for you to enjoy them in the most simplest and flavoursome way. Begin following the recipe after your snails have been starved, cleaned and are free from any toxins.
Bon appétit!
Tartine d'escargots de Barra a l'ail et persil - Serves 4/6
Ingredients
1kg fresh Barra snails starved for 3 days or (tinned snails)
1 or 2 handfuls of coarse sea salt
3ltr vegetable bouillon
20cl beef demi glace or brown stock
2 carrots (finely diced)
2 small onions (finely diced)
2 cloves of garlic finely chopped
1 bouquet garni
2 soup spoon of chopped parsley
2 tbsp. butter
1 x baguette sliced
Sprinkle of fresh chives/parsley or a mixture of both
Coarse sea salt and pepper
Method
1. Sprinkle the snails with the coarse salt and leave for 30 mins.
2. Drain, rinse and wash them under cold running water until clean.
3. Bring a pan of salted water to the boil. When boiling plunge your snails in for 5 mins, remove them and immediately place them in icy water. Drain, separate the shells from the snail meat using a tooth pick and cut off the guts. Give them another wash.
4. Bring the vegetable bouillon to the boil, add in the snails, bring back to the boil and simmer for about two hours or until soft.
5. Cool them down in the bouillon.
6. In a sauté pan, add butter and slowly sweat the diced onion for 10 mins then add in the diced carrot. Sweat for another 10 mins.
7. Add in your snails and sweat all together for 5 mins, stirring all the time on a low heat.
8. Add in the beef stock, reduce then add in the chopped garlic and the parsley.
9. Finish off the sauce with a knob of butter, taste and season, taste again and season again if needed.
10. Pour into a dish and serve to your guests with slices of baguettes.
11. Enjoy with a glass of red wine.
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