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Recipes
Latest contributions in this section ...
- 15 May 2012: Jubilee Street Party Recipies (Telegraph)
- 9 May 2012: White beans with Chicory (NY Times – recipe)
- 12 April 2012: Mutton Sulamani Kebah – Times of India (recipe)
- 20 February 2012: Pancake Tuesday Recipies (several) Guardian
- 1 February 2012: Glass (transparent) potato chips (Vancouver Sun) – recipe
- 27 January 2012: Indian Haggis (Telegraph)
- 4 January 2012: Meatballs (NY Times)
- 25 December 2011: Sandesh Recipies (Indian) Times of Indian
- 22 December 2011: Grilled Tuna with Miso Marinade (Japan Centre)
- 21 December 2011: Deep Fried Butter (Telegraph)
- 21 December 2011: How to BBQ a Turkey (Guardian)
- 16 December 2011: Nut Roast for a meat free Xmas (Guardian) – Recipe
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30Jun
http://www.guardian.co.uk/lifeandstyle/2011/jun/29/snails-are-not-fast-food
Buy them prepared. Its not worth the effort unless you are doing it large scale.
By the way, add snails and shitake mushrooms (both chopped up) to your liver terrine – works especially well with course texture game pate or chopped liver. For extra richness, fry the chopped mushroom and snail in a small amount of butter, flambee with calvados or pernod then fold a little double cream into the mixture before adding it to your “liver” recipe. Sorry, but if you add this mixture to chopped liver, it is no longer kosher.
E
June 2011