If you are looking for a standout canapé recipe - then this is the dish for you. Simon Hulstone uses strips of onion to enrobe a wild garlic (use spinach if not in season) and snail filling. This canapé may require a little dexterity to put together but it is well worth the effort.
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Peel and top and tail the button onions. Cut to desired height and size, season and place into a hot non-stick pan over a medium-low heat until golden brown - be careful not to move pan around as the onion needs to stay in one piece. If the colour is correct but onion is not yet cooked, quickly flash through a hot oven. Allow to cool
5 baby onions
Wilt the garlic down in a pan over a medium heat and then drain. Chop the snails and mix through the garlic
100g of wild garlic
50g of cooked snail
Use your finger to push the centre of the onion up gently - as far as it will go with out falling apart, fill the space inside with the garlic/snails mixture and level off the base. Sprinkle with the crispy onion. Repeat for each canapé
20g of onion
Reheat the canapés in the oven. Check seasoning and then serve
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