Onion and wild garlic with snails

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.

First published in 2015
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Ingredients

Metric

Imperial

Method

1
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
2
Wilt the garlic down in a pan over a medium heat and then drain. Chop the snails and mix through the garlic
3
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
4
Reheat the canapés in the oven. Check seasoning and then serve
First published in 2015
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Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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