Recipe: Garlic braised snails & watercress gazpacho

PUBLISHED: 06:00 28 July 2016

The Tilbury's garlic braised snails and watercress gazpacho (Tilbury)

tilbury

Ingredients

36 snails, fresh or tinned

1 bulb garlic

500ml chicken stock

1 green pepper, roughly chopped

1 cucumber, roughly chopped

1 bunch of watercress (retain small sprigs for garnish)

1 bunch parsley

50g crème fraiche

1 lemon

Salt and pepper

Method

1. If using tinned snails, drain and rinse well. If fresh, clean and prepare to their instructions.

2. Bring the chicken stock to a simmer. Crush the garlic and add to the stock. Add the snails with seasoning and simmer for an hour on a low heat.

3. For the gazpacho, blend the cucumber then add the green pepper, watercress, crème fraiche, lemon juice, a pinch of salt, pepper and parsley to the cucumber water and blend well. To retain the colour, don’t do this more than an hour in advance.

4. Serve the gazpacho in a shallow bowl, place the snails and garnish with the reserved sprigs of watercress. Serve with a small bread roll.

Recipe by The Tilbury, Datchworth

thetilbury.co.uk