BoatieBird
Well-Known Member
Tempura basa fillets, veggie rice (onion, grated carrot and peas) and pak choi with ginger, garlic and soy sauce.
Tbh they are just snails from the fields . Caracois is the name for the smaller ones and caracoletas for slightly bigger ones . They are cooked in water , a little white wine , herbs and often orange of lemon peel. Yesterday was the anniversary of the revolution so a public holiday and in the Algarve it’s traditional to celebrate that day and May 1st eating snails .I admit I am not very familiar with eating other sorts of snails than the larger escargots in France (which I love!) - they look very much like what we call banded snails here - a lot smaller.
After reading that I'm regretting not sending it on the condition that you post me some of whatever you cook with it!Dhal made with fresh turmeric (courtesy of the very kind and generous iona ), onion, garlic, fenugreek, nigella, cumin, cayenne, mustard seeds, spinach and red lentils. Will have with roasted spiced cauli and garlic and coriander naans.
Special flapjack with a brew for afters.
Hey, you have a permanent welcome here if you ever land up in the shithole of the north! You just let me know and I'll cook you up a storm. No rowies though. Stodgy shite thatAfter reading that I'm regretting not sending it on the condition that you post me some of whatever you cook with it!
Appreciate the offer but I'm not liking the rest of that post! They're less stodgy than chips anyway I've introduced so many other English people to them over the last week that I could probably get funding for some kind of cultural ambassador role if the SNP finances weren't under so much scrutiny atm.Hey, you have a permanent welcome here if you ever land up in the shithole of the north! You just let me know and I'll cook you up a storm. No rowies though. Stodgy shite that