Snails Stew
In this video, we will see the complete preparation of garden snails from the island of Malta, from when the snails are caught to this lovely stew or even an appetizer too.
Ingredients for Snails Stew- Serves 6
- 2700g snails
- 50g of Salt
- 2 small onions (chopped)
- 2 garlic cloves chopped
- 45g tomato puree
- 10g curry powder
- 10g paprika
- 1 beef cube (oxo)
- Bunch of mint (if not fresh use dried)
- Bunch of marjoram (if not fresh use dried)
- 150ml of cooking red wine
- 7 medium potatoes (6 of them cut big chunks but 1 of them cut small pieces)
- 600ml of tomato juice
- 75g black olives
- 75g green olives (your choice)
- 75g capers Seasoning
- Bayleaves
Method
For the snails
- Let the snails die in ventilated box but the box is covered so they do not escape
- Wash the snails and check if there is any dead ones
- Re wash the snails again
- 3In the meantime, have water on the stove with the salt getting to boil
- Once the snails are cleaned put them in the boiling water and cover
- Now you have to let the water and bubbles from snails rise for 4 times. NOW IF YOU GOING TO SERVE THE SNAILS BY THEMSELVES SWITH OFF AND LEAVE THEM THE POT (on the stove) UNTIL THE NEXT DAY then the next day just reheat and serve by themselves
For The Sauce
- Sweat the onion and garlic
- Add tomato paste cook add curry and paprika
- Add beef cube(oxo) add mint and marjoram
- Add red wine
- Now add the small cube of potato (this is to give thickness to the sauce)
- Add the tomato juice bring to the boil then simmer
- Add olives capers
- add bayleaves
- Add to the snails add the rest of the potatoes bring to the boil then lower the heat and simmer for about 45min to 1 hour until potato is done
- Add peas switch off rest and serve
Note: The video recipe shows tomato juice frozen that is because it was made from fresh, and then was frozen
