To prepare the artichoke, select small young ones that don’t have any ‘fur’ in the middle. Trim the outer leaves and the stems (19). Cut off the tops to expose the hearts. Slice them as thinly as possible. Season the burrata (20) and place it in the middle of the plate. Spoon the teaspoon of olive oil into the well in the middle (21). Spoon the snails with the herbs and shallots
onto the burrata (22). Add the artichoke shav- ings (23) and pour a cordon of sauce around the burrata. (24)
UK suppliers 19
● Aylesbury Escargots
www.aylesbury-escargots.co.uk
● Dorset Escargot
www.dorsetsnails.co.uk
● Kent Escargots
www.kent-escargots.co.uk
20 20
● L’Escargot Anglais 01432 760218
Chefs and their snail recipes 21
Heston Blumenthal Snail porridge Eric Chavot Snail bourguignon, meatball and potato espuma David Everitt-Matthias Snail and ground elder risotto Pierre Koffmann Crisp or soft ravioli of snails served as an amuse bouche Oliver Lešnik Snails in garlic butter Allan Picket Kent snail pithivier Alain Roux Petits choux garni d’une duxelle de champignons et escargots de Bourgogne braisés, nappés de sauce béarnaise
Tips
● When making the brown stock, add the vegetables halfway through the process.
● If you add butter (monter au beurre) to finish a sauce, don’t beat or whisk it – just shake it into the sauce.
● Always cook out canned tomato purée to remove any hint of bitterness.
22 30 | Best of Chef | March 2016
23
24
www.thecaterer.com
▲
▲
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44