9


10


11


12


13


14


15


350ml. Adjust the seasoning. The texture is right when it coats the back of a spoon (8). Test the sauce for flavour. If it seems too acidic, incorporate a little butter before serving.


Herefordshire snails, burrata and bordelaise Serves 1 10ml neutral oil 50g butter 30g fine brunoise banana shallots 10g fine brunoise prosciutto cotto (cooked ham) 6 large, poached snails


16 17


20ml snail poaching liquid (see panel) Sprig of thyme Salt Chopped tarragon, chervil and thyme leaves ½ burrata at room temperature 1tsp extra virgin olive oil 40ml Bordelaise sauce Raw artichoke bottom shavings


18 www.thecaterer.com


Warm the oil in a small sauté pan and melt half the butter without letting it sizzle (9). Add the shallots (10), ham and thyme (11). Let them sweat until they’ve softened (12). Melt the remaining butter in a pan, and add the snails and then a little poaching liquor (13- 14). Add the ham and shallots (15), then stew gently till it’s absorbed the liquid, for five to 10 minutes (16). Adjust the seasoning and remove the thyme. Just before serving, mix in the chopped herbs (17). The snails should be well-coated and full of flavour (18).


March 2016 | Best of Chef | 29


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