Recipe: Garlic braised snails & watercress gazpacho
PUBLISHED: 06:00 28 July 2016
The Tilbury's garlic braised snails and watercress gazpacho (Tilbury)
tilbury
The Tilbury share their recipe for delicious garlic braised snails and watercress gazpacho
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
