recipes
Aunty Gola`s bebbux with garlic and herbed potatoes
2012-05-07
Ingredients
For the bebbux
- 2 tbsp olive oil (PREGO)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp curry powder
- 1 bay leaf
- Chopped fresh herbs (parsley, mint, basil and marjoram)
- 1 red chilli, chopped
- 2 tbsp capers (CAMEL BRAND)
- 1 fish stock cube (KNORR)
- 1 tin tomato polpa (ROSITA)
- 1 kg snails in shells, washed
- 100g small black olives
- Fresh seasoning
For the potatoes
- 3 large potatoes, peeled and boiled
- 1 clove garlic, finely chopped
- 1 tbsp olive oil (PREGO)
- Chopped fresh herbs (parsley, mint, basil and marjoram)
- 2 tbsp black olives, stones removed
- Fresh seasoning
Method
Start this recipe by preparing the snail stew. Heat the olive oil in a large, deep saucepan and gently fry the garlic and onion together for a few minutes until soft. Add in the chopped red chilli, bay leaf, curry powder, tomato polpa and freshly chopped herbs and continue to cook for 2-3 minutes. Finally, add the snails, the fish stock cube and olives to the pan. Season well with salt and pepper, bring to the boil, and then turn down the heat to a gentle simmer and continue to cook the snails for 20 minutes. Meanwhile, you can prepare the potatoes. Cut the boiled potatoes into quarters and place in a large serving bowl. Add in the chopped garlic, black olives, mixed herbs, olive oil and season well with salt and pepper. Mix gently with a large spoon and chill until the snails are cooked and ready to serve.
Suggested accompanying wine: DELICATA Medina Syrah, Carigan, Grenache D.O.K. Malta
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