Gaelic escargot in brine, charred shallots, shallot puree, braised and charred chard, burnt shallot powder and charred hake recipe. The beautiful Hake from Clogherhead sits perfectly with the escargots tender texture and clean woodsy flavor. Eva from Gaelic Escargot is starting an escargot revolution in Carlow, she’s currently in the middle of harvesting season and a trip to the farm is well worth it. Simple, clean flavor’s with fresh ingredients always work well. Chard and shallots from the garden give a taste that you just can’t buy in the shops.
– Gaelic Escargot in brine
For the hake
– 120g hake
– Small knob of butter
– Squeeze of lemon juice
For the braised chard
– 1 long chard stalk
– 5ml rapeseed oil
– Sprinkle of O Neills Lemon and pepper sea salt
– 200ml water
– Juice of 1 lemon
For the shallot “shells”
– 3 shallots charred on the hob
For the shallot puree
– 3 shallots,
– Dash olive oil
– Knob of butter
– 6 sprigs of thyme taken off the stalk
– 150ml cream
– 2g xanthana
For the pickled chard
– 1 star anise
– 2 cardamom pods
– 110g caster sugar
– 90g white wine vinegar
– 90g water
For the burnt shallot powder
To pickle the chard:
1. Add the vinegar and caster sugar, water, star anise and cardamom pods to a saucepan on high heat. Stir to dissolve then pour over the thinly sliced chard stalk. Allow to cool before serving.
To make the braised chard stalk:
1. Cut the chard stalks into lengths – 6 or 8 cm will do.
2. Place the chard stalks, snugly in one layer, in the pan then leave to cook over a moderate heat with a little rapeseed oil for 5 minutes until their colour has brightened.
3. Pour in 200ml of water. Squeeze the lemon and add the juice to the chard, together with 6 black peppercorns and a little of o neills lemon and pepper sea salt, partially cover the pan with a lid, and leave to simmer for 10-15 minutes depending on the width of the stalks.
4. Occasionally baste the chard with the cooking juices, turning the pieces over at least once.
For the shallot shells:
1. Pick apart the shallot and char the sides on a hob.
For the burnt shallot powder:
1. Place shallot pieces in the oven at 180 degrees and leave to dry out and burn, then pop into the food processor and blitz to a powder.
For the shallot puree:
1. Peel the shallots. Warm the olive oil and butter in a small baking dish.
2. Peel the garlic and slice it finely, add this to the butter, then pop in the shallot cut in segments, the thyme, season with salt and black pepper.
3. Bake in the oven at 180 degrees for 20 minutes tightly covered in tin foil. They should be soft enough to crush between your fingers and thumb when cooked.
Janice Casey Bracken, mother, cookery school tutor in An Grianan Cookery School, Irish Country Women’s Association, Termonfeckin, Co. Louth. Euro toques member, Real bread Ireland member and Panel of chefs member. RAI local food hero for Louth 2019.