Soft Gorgonzola Cheese
1. Soften butter mix and add a little to each shell using a piping bag (teaspoon will also do the job).
2. Place cooked snails into shells and press into softened butter.
3. Place a small piece of gorgonzola cheese into the shell.
4. Pipe in more garlic and parsley butter to fill the shell.
5. Place under a hot grill until the butter is just melted.
6. Remove from grill and sprinkle panko breadcrumbs on top and return to grill to lightly toast.
Slice of white/brown bread
1. Using a slice of white/brown bread cut off the crusts.
2. Press six in shell Dorset snails onto the bread making sure the butter faces into centre.
3. Place on a baking tray and heat for 12 minutes at 180c.
4. Allow to rest until the shells are cool to touch, empty snails and butter onto bread they are now ready to eat.
8 x 8cm long pieces of bone marrow - cut horizontally (ask your butcher to cut the bones for you)
4 slices of hot toast
1. Add enough garlic & parsley butter to a saucepan to heat the snails gently.
2. Remove from the heat and keep warm.
3. Heat an ovenproof frying pan on the hob until very hot, then sear the marrow in the centre of the bones until nicely browned.
4. Transfer the frying pan to the oven and cook for 4 minutes at 180C/350F/gas mark 4.
5. Arrange the toast (spread the remaining garlic and parsley butter) and the bone marrow on a plate, spoon over the snails.
6. Additional option - add roast garlic puree to the dish and sprinkle with chopped parsley.
1. preheat oven to 180C and slice the top of the garlic bulbs, drizzle over oil and sprinkle over salt. Wrap in foil and place in the oven for 30 mins until golden.
2. Squeeze the soft garlic flesh from the cloves into a bowl then push the flesh through a fine sieve, season to taste. Add small spoonfuls or quenelles to the dish.
300 grams Chicken Livers2 Packs of 24 cooked Dorset Snails - View in shop 3 Pots of 150 grams garlic & parsley butter - View in shop
3 shallots finely chopped
1/2 teaspoon of dried thyme
1 tablespoons of Brandy
A pinch of nutmeg
Salt and black pepper to taste
25g Salted Butter for covering the pate
1. Trim the chicken livers of any stringy sinews, then rinse them and gently pat dry with kitchen paper.
2. Melt 20g of the garlic butter in a frying pan over a medium heat. Add shallots and cook, stirring, for about 5 minutes, or until softened. Add the snails, livers and thyme, and cook stirring frequently, for about 3-4 minutes, or until the livers are coloured on the outside but pink in the centre. Pour in the brandy, cook for an extra 10 seconds, then add the remaining garlic & parsley butter and nutmeg to the pan.
3. Set aside for a few minutes for the butter to soften, then puree the mixture in a blender until smooth. Season to taste with salt and freshly ground black pepper.
4. Spoon the pâté into a terrine dish and chill. Melt the 25g of butter and pour a little over the pâté. Cover with plastic wrap and refrigerate for at least 3 hours before eating. Serve with crusty bread or hot toast.