Pairs well with Snail Vindaloo Flatbread
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Snail Vindaloo Flatbread
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A unique take on the traditional vindaloo, featuring snails and bacon on flatbread, topped with minted yogurt and fresh herbs.
03:05:00 total
Serves 4
medium
Seafood Main
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Ingredients
- minced bacon - watch the video to see
- butter - watch the video to see
- snails, minced - watch the video to see
- onions, sliced - watch the video to see
- tomato paste - watch the video to see
- cumin - watch the video to see (part of spice blend)
- coriander - watch the video to see (part of spice blend)
- fenugreek - watch the video to see (part of spice blend)
- cashmir chili - watch the video to see (part of spice blend)
- black mustard seeds - watch the video to see (part of spice blend)
- reduced beef stock - watch the video to see
- water - watch the video to see
- flatbread dough - watch the video to see
- minted yogurt - watch the video to see (for topping)
- fresh red chili, sliced - watch the video to see (for topping)
- coriander, fresh - watch the video to see (for topping)
- curried snail - watch the video to see (for topping)
Instructions
- Brown the Bacon: Start off by browning some minced bacon in a large pan, finishing with a little bit of butter to get a nice golden brown color.
- Prepare the Snails: Mince the snails. Remove the bacon from the pan, fully drain, and then add the snails to the pan.
- Caramelize Onions: Take the cooking liquid from the bacon and add this to a pan with a load of sliced onions. Caramelize until sweet and golden.
- Add Tomato Paste and Spices: To the caramelized onions, add some tomato paste and a spice blend full of cumin, coriander, fenugreek, cashmir chili, and black mustard seeds.
- Combine Ingredients: Return your minced bacon and snails to the pan. Add some reduced beef stock and water and leave to simmer for a few hours.
- Prepare Flatbread: Shape your flatbread dough, top with the spicy vindaloo sauce, and bake in the oven for around 5 minutes, moving regularly to achieve a nice char on the outside of the bread.
- Serve: To serve, lightly oil the crust, top with minted yogurt, fresh red chili, coriander, and a curried snail.
