Snail Bourguignon
- 250g Snails
- 185g Pancetta
- 75g Carrot
- 150g Shallot
- 75g Celeriac
- 5 cloves Garlic
- Sprig Thyme & bay
- 50ml Port
- 100g Smoked bone marrow
- 500g Beef sauce
- 50g Nduja
- 30g Cab sav vinegar
- 2g Smoked paprika
Snail Bourguignon, pommes Paillasson and cured pigs cheek
Charlie Crote
29th July 2024
Snail Bourguignon, pommes Paillasson and cured pigs cheek
105 min
A dish from The Midland Grand Dining Room
Ingredients
Pomme Paillasson
- 3kg Peeled potato
- 2liters Clarified butter
- 1% Salt
Pig cheek
- 100g Guanciale
Pickled onions
- 1kg Baby onions
- 500ml Rice wine vinegar
- 500ml White wine vinegar
- 500g Caster sugar
- 500ml Water
Method
Snail Bourguignon
Dice the pancetta and caramelise in a large pot.
Mince the shallots, celeriac and carrot and add to the pancetta once crisp.
When soft add the chopped snails with the thyme and bay leaf and slowly braise.
Deglaze with port, then add in the red wine sauce and reduce.
Season with smoked paprika and cab sav vinegar.
Pass off some of the sauce and reserve for the plate.
Pommes Paillasson
Peel and spiralise the potato, then run the knife through to make smaller strands.
Confit in the butter until just cooked, then drain.
Weigh the cooked potato then season with 1% salt.
Press between flat gastro’s.
Pig cheek
Trim and freeze the side of cured pig cheek.
Slice finely on the gravity slicer and layer up between parchment paper.
Pickled onions
Peel the baby onions and set aside.
Make a pickle using the rest of the ingredients.
Bag the onions with the pickle and steam at 85’ for 90 minutes
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