How To make Snails, Portuguese Style
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. ~---
How To make Snails, Portuguese Style's Videos
Eating snails in Portugal :)
My favorite….snails…I love to have them only in Portugal… :)
Preparing British garden snails | The F Word
Gordon Ramsay visits a British snail farm and shows how to prepare ordinary garden snails for eating.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. Season 2. .
#TheFWord #GordonRamsay #Food #Cooking .
Escargot with Chef Ludo Lefebvre
Chef Ludo Lefebvre makes a classic French escargot.
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Bígaros cocidos | How to cook Sea snails - Periwinkles | The Soup Story
periwinkles are a species of small edible sea snails related to whelks but are much smaller. We can find them almost everywhere on earth but they are really popular in Europe especially In Andalucía Spain where they are often sold alive or cooked as a 'tapa'. You go to any bar in Andalucía we can find Bígaros cocidos (cooked periwinkles) in the menu. I love to eat them without pairing with anything, maybe a touch of lemon and a glass of chilled beer but you can add some garlic butter and sauté or add them in soups. The possibilities are endless but it’s always better to have them the way they are.
When it comes to cooking the periwinkles never ever over cook them. Many say cook for ten minutes others say cook for five minutes but for a bowl of small periwinkles it just takes two minutes to cook after the water boils. Remove from the heat after two minutes and let them rest and let the residual heat further cook them. Some people like to blanch them in cold water or run them under a tap to stop the cooking process, if so then cook for three minutes but I personally don’t like this technique. Save the water in which the periwinkles were boiled for making a shellfish stock. Do try this recipe and let me know your thoughts.
Hope you guys enjoy this video. Bon Appétit
| The Soup Story |
Ingredients
. 500g sea snails - periwinkles
. 2 bay leaves - bay laurel
. 70g salt
. 1l water
. Additional salt and water for preparation
Method
. Get the live periwinkles
. You can store them alive at a temperature between 0 and 4° C (32-40° F) upto 3 days
. place the live periwinkles in a bowl covered with a damp cloth or a paper towel
. keep them in the fridge moist and cold
. Before cooking wash them thoroughly
. Remove all the visible dirt and mud
. It may take a couple of washes
. Add a good amount of salt and leave undisturbed for about 15 minutes
. We can see some slime and impurities floating
. Change the water and rinse them again
. After they are rinsed properly, keep them aside
. Into a pan add 1l water and 70g salt
. Add 2 Bay Laurel leaves and boil the water
. when the water boils add the periwinkles and cook for 2 minutes
. Remove from the heat and drain them
. Let them rest for a few minutes
. Pick the meat using a toothpick
. Serve with lemon and chilled beer
Delicious Or Disgusting? Spain's Biggest Snail-Eating Festival
In Lleida, 160 km north of Barcelona, there's a culinary weekend festival devoted entirely to the humble snail. Three days, around a million snails, and 200,000 snail gourmands – and then endless grilled snails, boiled snails, snail stew, snail rice, snails with sausage or other meat... 102 snail clubs or 'penyas' gather together at the festival site to sample the shelled gastropods. Lleida's snail festival is an age-old tradition, and was revived after the Franco dictatorship. In the past, the slimy creatures – known locally as 'caracol' – were considered peasant fare, but today they're viewed as a delicacy.
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CREDITS
Report: Regina Niedenzu
Camera & Edit: Dirk Rensmann
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How to ikejime a fish in under 30 seconds
Ikejime is humane and keeps your fish fresher for longer. #shorts
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Video credit: @derin.goya.fishing