Printer friendly version
-
Snails on chorizo mash with sherry jus
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 6 as a starter
Try Peter Gordon's scrumptious way of serving snails as a starter, or as part of a series of tapas dishes to serve, Spanish-style, with drinks
Similar recipes
Tips and suggestions
- Cooks Tips...
- There are two types of chorizo - one that is eaten raw, sliced like salami, and the other that needs to be cooked before eating. The latter is used for this recipe. Click here for the recipe for Roast Chicken Jus.
Related Videos
Ingredients
- 600g boiling Potatoes, peeled and cut into large chunks
- 180g chorizo sausages, skin removed
- 30ml extra virgin Olive oil
- 4 Spring onions, finely sliced
- 50g Butter
- 1 clove Garlic, chopped
- 30 snails, prepared and drained
- 50ml Sherry
- 150 ml roast chicken jus, (see cook’s note, below)
- 1 small handful flat leaf Parsley
Method
1. Cook the potatoes in a large pan of salted water until tender, then drain in a colander.2. While the potatoes are cooking, chop the chorizo finely in a food processor.
3. Heat the oil in a heavy-based pan and cook the chopped chorizo over a medium-low heat until it has crumbled, breaking it down with a spoon as it cooks.
4. Return the potatoes to their cooking pan, add the chorizo and any pan juices and mash well. Stir in the spring onions and check for seasoning.
5. Heat butter in a heavy-based pan over medium heat until it becomes a nut brown colour. Add the garlic and cook until it just turns golden, then add the drained snails and swish around the pan gently to colour.
6. Add the sherry and jus, bring to the boil and simmer until the sauce becomes a little thick. Stir in the parsley.
7. To serve, put a small pile of mash on each plate and top with the snails and sauce.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register