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http://www.lifestylefood.com.au/recipes/10069/ragout-of-snails-and-liquorice

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Ragout of snails and liquorice

Ingredients

  • Liquorice jus

Method

  • 1.

    Cook each vegetable in salted water and drain

  • 2.

    Rinse the snails under clear water, pat dry to remove excess water, then marinate for 48 hours in the liquorice jus

  • 3.

    Blanch the cabbage leaves in salted boiling water until they are cooked, refresh in ice water, pat dry to remove excess water, keep aside

  • 4.

    Heat a sauteuse, add 1 tablespoon of butter, add garlic and shallot and sweat on low heat, avoiding any colouration

  • 5.

    Add the vegetable brunoise, the snails, the cream and all the torn herbs, cook until the ragout is coming together

  • 6.

    Season with salt, pepper and liquorice powder

  • 7.

    Keep refrigerated

  • 8.

    Lay a piece of glad wrap on the bench, place a cabbage leaf on top, in the centre add the snail ragout, close tightly using the glad wrap

  • 9.

    Steam for about 5 minutes

  • 10.

    Reduce the duck consommé with the liquorice stick, add butter

  • 11.

    Remove the glad wrap, place the cabbage parcel in a soup bowl, add the consommé, serve immediately

  • 12.

    Finish with herbs

Notes




Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Ragout of snails and liquorice.

 
 

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