French-style Starter with Escartgots


6 dozen canned snails
3 shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 tbsp olive oil
3 tbsp chopped hazelnuts
1-1/2 tbsp unsalted butter
2 tbsp green Chartreuse (a French liqueur)
2 cups whipping cream
lemon juice
grated lemon zest
2 tbsp chopped parsley
black pepper


  1. Drain the snails.
  2. Sweat the finely chopped shallots and garlic in the olive oil over medium heat until tender, then add the hazelnuts, followed by the snails.
  3. Add the butter and continue to cook gently for 6-7 minutes.
  4. Pour in the Chartreuse, turn up the heat, and boil until the pan is almost dry.
  5. Add the cream and simmer until the mixture has the consistency of a sauce.
  6. Season well and finish with a few drops of lemon juice and a little finely grated zest. Serve in little pots with a sprinkling of parsley.

Makes 6 servings.

Source: The French Kitchen


Roasted Rack of Venison


1.2 kg rack of venison, trimmed and tied
1 leek, trimmed and halved lengthwise
3 tbsp olive oil
1-1/2 tbsp salt
1 tbsp cracked pepper
3 tbsp coriander seeds, crushed


  1. Preheat the oven to 200°C.
  2. In a pan of boiling salted water, submerge the leeks for 1 minute and then refresh in cold water. Choose the longest strips of leeks to cover up the string around the venison, tucking the strips into themselves at the back to hold them in place.
  3. Brush the meat with the olive oil and then rub in the combined salt, pepper and coriander seeds.
  4. In a very hot heavy pan, seal the meat on both sides until golden brown, about 30-40 seconds each side, and then place in a roasting tray.
  5. Cook in the preheated oven for 15 minutes for rare, 20 minutes for medium or 25 minutes for well done.
  6. Allow the meat to rest for 10 minutes before serving.

Makes 4 servings.

Source: Wall Paper