CREAMY GARLIC SNAILS
45ml butter
4 garlic gloves, crushed
200g tinned snails, drained
30ml cake flour
30ml brandy (optional)
310ml warm milk + extra
30ml soy sauce (optional)
few drops of Tabasco sauce (optional)
squeeze lemon juice
4-6 slices brown bread, cut into fingers, to serve
METHOD
Heat the butter and garlic on medium heat for 3 minutes until melted and fragrant. Add snails and fry for 1 minute. Add the brandy and let most of the liquid reduce.
Slowly add the milk, stirring until smooth. Bring to a simmer. Add the soy sauce, Tabasco and lemon juice, to taste. Allow to simmer, stirring occassionally for 5 minutes. Add extra milk to thin sauce to your liking and bring to boil. Season.
Serve with the bread fingers.
Foto: Elna Erasmus
Ons voorgereg. Ek het nie melk bygevoeg nie. Ansune gebruik net lactose vrye produkte.
