Country-style French Appetisers
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 24 vineyard snail
- 1 cup dry white wine
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 1 carrot (finely chopped)
- 2 sprigs parsley
- 1 bay leaf
- 2 sprigs thyme
- 8 peppercorns
- For the potato and bean gratin
- 1 cup fresh Fava bean
- 2 ⅔ cups floury potatoes (peeled and chopped)
- ¼ cup butter (chopped)
- ⅜ cup cream
- Nutmeg
- 1 cup Cheese (e. g. young manchego, grated)
- For the aioli
- 1 clove garlic cloves (very finely chopped)
- 2 sprigs mint (very finely chopped)
- 2 Tbsps Mayonnaise
- 2 Tbsps lemon juice
Preparation steps
1.
Place the snails in cold salt water and soak for one hour.
2.
Fill a pot with 1 litre water and add the wine, onion, garlic, carrot, parsley, bay leaf, thyme, salt and peppercorns and bring to the boil.
3.
Remove the snails from the water and rinse carefully under warm water. Place in the boiling stock and cook for 45 minutes.
4.
Blanche the beans in boiling salt water for 6-8 minutes. Quench and drain.
5.
Cook the potatoes in boiling salt water for 15-20 minutes until soft.
6.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
7.
Drain the potatoes and mash. Stir in the butter, cream, salt, ground white pepper and the nutmeg.
8.
Arrange the mash on plates using serving rings. Top with the beans, sprinkle with the cheese and bake for around 15 minutes.
9.
To make the aioli, mix the garlic, mint and mayonnaise and stir in enough lemon juice to create a thick sauce. Season with salt, ground white pepper and a pinch of sugar.
10.
Remove the snails from the broth and drain. Carefully remove from their shells and cut off the end part. Mix the snails with the aioli and arrange on top of the gratins. Serve garnished with mint.
