2 lb Small snails 1 tb Olive oil 1 sm Bunch dry oregano 1 Laurel leaf 1 Garlic clove, minced 1 sm Onion, peeled, quartered Sal & pepper Piri-piri peppers Try to obtain snails about 1/2" diameter. Starve them for 3 or 4 days to get rid of any toxic herbs they may have ingested. Wash snails in running water till all the slime is gone. Place them in a large pan and cover with water (2" or 3" above snails). Add all the other ingredients. Cover the pan tightly. Heat the water over a very slow fire so that snails have time to extend heads outside shells. Let boil slowly for the first hour. Skim and simmer for another hour, Skim again and serve warm in saucers, with a little of the cooking liquid. Use toothpicks or pins to extract snails from shell. Dip small pieces of bread in the cooking liquid. Refrigerates well - use any leftovers within a week. Suggested wines: Portuguese Vinho Verde, or a dry white wine. ~---
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With support of Momondo
KONGE/SNAILS/ESCARGOT/CHILLI MASALA FRY/CHEF KHABIR MORAES
When monsoons kick in Goa, many locals take their feet to the open fields in goa, in search of Snails/Escargot, in Konkani, Konge. The snails are a very common delicacy in most of the goan families living a village life. I've tried bringing back old memories as a child and recreated the exotic dish with my touch. I hope you will enjoy every bit of the video.❤
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Ikejime is humane and keeps your fish fresher for longer. #shorts
Three Ikejime Kit Options 1) All-Around Ikejime: 2) Ikejime for Pelagic Fish: 3) Ikejime for Panfish:
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Video credit: @derin.goya.fishing
Caracóis | Prato do Dia 2
Um bom prato de caracóis anuncia uma grande tarde de petiscos.
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#PratodoDia #FilipaGomes #Caracois
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