Snails & Suchlike in Cambridge

On the weekend I went to Cambridge with my friends Tanya, Meesha, Fiona, Mark, Val and John, renting the house of an acquaintance of Meesha's. It was a lovely relaxing mini-holiday spent eating, drinking, gossiping and roleplaying, and on my part, a bit of embroidering (basically just sewing French beads and freshwater pearls onto a new summer bag to jazz it up a little). We also went for a wander and ended up sitting by the river opposite Queen's College, watching the punters. Much to our amusement three people fell in, the last one uttering the immortal words, "I'm too pissed to punt!"

On Saturday I made Snails with Garlic Butter as an entree, using the can of French snails and shells I brought back from Bahrain. John, Meesha, Fiona and Tanya were suitably appreciative. Even though they'd never tried them before, Val and Mark abstained on the grounds of the general ickiness of eating slugs. Boys can be such wooses at times. Personally I adore the earthy taste of snails, and I like the texture also. With a round of French bread to mop up the butter they're also a quick, easily prepared entree. And if it's a dinner party of strangers, they're the perfect icebreaker!

Snails with Garlic Butter
18 snails
100 gm/6 Tb unsalted butter
1 spring onion (or alternately a shallot), sliced finely
3 cloves garlic, crushed and chopped finely
salt & pepper
1 stick of small French Bread, sliced into thin rounds
18 snail shells or equivalent snail plate

1. Heat the oven to 350/180/GM 4.

2. Beat together the butter, spring onion, garlic and a dash of salt and pepper. Note: You can stick chopped herbs such as parsley in this 'sauce' as well, but I prefer to keep it simple, and the spring onion already adds greenery in both flavor and appearance.

3. Put a dab of butter in each shell.

4. Put the snails in the shells.

5. Put another dab of butter on top.

6. Put the snails in the oven and cook until the butter is hot and frothing.

7. Serve hot, with the French bread.

You can buy fancy snailshell holders and forks, but I've found a napkin and a corncob fork work just as well and save you a ridiculous expense for something you use once in a blue moon. Snail plates are useful for other thing however - as proven by my favorite cheap-n-cheerful French bistro, Savoir Faire, who use them for cooking grilled mussels. You can even use the same butter sauce.

For Saturday's main I made Spaghetti alla carbonara with ham, lemon, parmesan and lots of cream (Mark is allergic to tomatoes so Val's proposed bolognaise was out). For dessert Val made a Strawberry Cobbler. To be honest I don't actually like cobbler, but he's an excellent cook so I ate a piece and found it pleasant enough (ouch! damned with faint praise, but alas, I just can't raise any true enthusiasm for the dish). On Sunday I made a large Frittata for lunch/early supper. None of the dishes were particularly hard (although the frittata took ages to finish off in the oven), I got to do some relaxed cooking, and there was enjoyable food all around. Definitely the way to spend a holiday.

Cambridge is an expensive little town though. Admittedly we were probably only seeing the touristy bit, but the high street was just as overpriced as London and Meesha & Val were shocked at the wineshop and market stall prices. I thought the latter were reasonable myself, as it was all organic, gourmet or handmade produce and items (this was the little foodstall market in the square behind King's College), but certainly if you were a poor student you wouldn't shop there. I bought some Almond Tea (a favourite of mine which is very hard to find the decent stuff of, so I was thrilled and made sure to get his mail-order leaflet) and some Japanese Cherry Tea (which I've never tried before), an Ostrich Burger (delicious! as well as good for you) and a bottle of Crabapple Jelly.

I was charmed by the fact Cambridge is dotted with little Ice-Cream trolleys, which sold singles for a pound. I tried the Raspberry Ripple, Rum & Raisin, Mint Choc Chip and Maple & Walnut - all delicious and creamy. Very greedy of me I know and definitely not good for the lactose intolerence!

Comments

[Barbara]

I have not yet had snails--not out of any aversion, but because the stars have not aligned such that they have been offered in my vicinity yet. Ostrich, yes, snails, no. And I did love ostrich--the flavor of red meat, the texture of poultry. What an interesting combination!

I have a friend who makes Spaghetti Carbonara. She calls it, "Heart Attack on a Noodle."

[Christina]

Oh, you must try them some time! You can buy them in cans of 1 1/2 and 5 dozen. I've even seen them on eBay! I have one of the latter but I'm a little uncertain when I'm actually going to be able to use it (though I suppose I could freeze the excess - apparently snails freeze OK).

It is great, isn't it? And Ostrich steak is divine. Definitely one of my favorite meats.

LOL! That is SO true! But it's just so easy to whip together. . .

[Jeanne]

Mmmm, ostrich burgers! Aren't they lovely? And as you say, low in fat and cholesterol, but with all the meatiness of red meat. There is also a stall selling ostrich burgers, steaks and other products in in Borough Market, btw...

[tanvi]

ooh that does sound lovely. thanks for sharing your trip- im spending a few weeks in cambridge myself, so it's nice to learn as much as possible about it before i go (note to self: expect high prices and eat ice cream!)

[Christina]

Jeanne - that's where I first tasted ostrich! I've bought the steak from there a couple of times too - mmm. Gorgeous.

Tanvi - glad to be of help. Enjoy yourself! (I must especially recommend the tea stall)