Recipe: Wayne Good | Photography: Ashlee DeCaires
1 tin escargot (available from La Cave)
1 small onion, diced
6 cloves garlic, diced
½ tbsp butter
½ tbsp oil
200g diced bacon
70g roasted walnuts
fresh herbs (parsley, chives, oregano, sage …)
splash white wine
¼ cup cream
salt and pepper
Wash escargot and set aside.
Place the pastry cases in a warm oven to heat.
In a pan, place the butter and oil and heat until sizzling. Sauté the onion, add the bacon and garlic and cook for a few minutes.
Flash the pan with the white wine and finish with the cream and allow to reduce and thicken.
Finally add the escargot, herbs and walnuts. Check seasoning.
Remove pastry cases from the oven and spoon in the escargot and sauce.