18
Steak Escargot
Serves 4
Ingredients
• 4 8oz ribeye steaks
• 24 cooked escargot
• 100g butter
• 1 garlic clove, crushed
• 2 tablespoons chopped parsley
• Olive oil
• Salt and pepper
Method:-
Soften butter and mix with the garlic and parsley, roll into a sausage shape using clingfilm,
refrigerate until required.
Brush steaks with olive oil and season, cook on barbecue to your liking (medium rare is best).
Meanwhile slice garlic butter and place in tin foil with the escargot wrap and place on barbecue to
warm through whilst cooking the steaks.
Snails are available from (07939 290265; www.south-west-snails.co.uk). L’Escargot Anglais snails
can be bought from the farm at Credenhill, Herefordshire (01432 760218; no mail order), or frozen,
in garlic butter from La Fromagerie, London (020-7935 0341;
www.lafromagerie.co.uk
).
Caramelised Peach Melba with Raspberry Coulis
Ingredients
For the Raspberry Coulis
• 300g/10
½
oz raspberries
• 2 tbsp icing sugar or caster sugar, or to taste
• 1 tbsp lemon juice, or to taste
For the peaches
• 4 ripe peaches
• 6-8 tbsp caster sugar
• Melted butter
• 4 scoops good-quality vanilla ice cream, to serve fresh raspberries to garnish, optional
Method:-
To make the raspberry coulis, put the raspberries, sugar and lemon juice into the bowl of a food
processor and blend to a purée.
Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add
more sugar if required. Cover with cling film and set aside until needed.
For the peaches, Slice the peaches in half and remove the stones. Brush with melted butter and
sprinkle with caster sugar. Cook briefly on barbecue until golden and slightly caramelised.
To serve, arrange two sizzling peach halves on each plate, add a scoop of ice cream and drizzle over
some of the raspberry coulis. Garnish with fresh raspberries, if you like, and serve the rest of the
raspberry coulis in a small jug.
