Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a French delicacy.
Recipe for 4 people
Olive oil 3oz
Spanish onion ½
White wine 1 cup
Tomato filets (crushed tomatoes) 2 cups
Garlic (chopped)1 tsp
Pernod 2 tsp
Parsley 2 tsp
Baby Spinach 1cup
Butter 3 oz
Lemon juice 2 tsp
Puff pastry 4 shells
1) Sweat the diced onions in a pan with olive oil until translucent.
2) Deglaze with white wine, reduce and add the tomato filets.
3) Place the escargots in the tomato sauce, bring to the boil, add the baby spinach and garlic, let simmer for a couple of minutes add seasoning, lemon juice and butter
4) Serve hot in a puff pastry cup, a side of Mesclun greens.
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