SNAILS WITH BLUE CHEESE (First published: Saturday, March 24, 2018)
Serves : 4
I was invited to dinner the other evening and my friend Annemarie served these saucy snails with brown bread and butter. I made it last night with polenta and served it as a sauce with Ostrich fillets. It was a real crowd pleaser.
2 tins of snails, drained
350 ml white wine
10 ml (2 teaspoons) vegetable oil
1 onion, finely chopped 2 cloves garlic, minced
250 ml (1 cup) cream
100 gm blue cheese
5 ml (1 teaspoon) white wine vinegar
few shakes of Cajun spice blend
salt and white pepper to taste
handful of finely chopped Italian parsley
1. Place the drained snails in a saucepan and cover with white wine. Keep 150 ml of the wine to simmer with the onions. Simmer the snails for 5 minutes and drain. Discard the wine.
2. Sauté the onion in the vegetable oil. When it is nice and soft add the garlic. Pour in the remaining wine and simmer until the wine has evaporated. Add the snails together with the cream and blue cheese.
3. Simmer for a few minutes and then add the white wine vinegar. It will help to thicken the sauce and bring out the flavour. Season to taste and serve sprinkled with finely chopped parsley.