The marsh and river behind my house is swarming with periwinkles and I'm going to try them. Any advice? Hugs, Devlyn
Hummmm,
First thoughts centre round a light garlic and basil or dill sauce. Never have tried perwinkles, what type of flavour do they have? Strong like an anchovy or subtle like calamari?
Rich source of protein, low in fat. Sounds good though, keep us posted please. If it turns out OK, you might have to make a table setting for two :laugh:
Enjoy
Catherine
Put them in cold water o'night to get rid of the grit then pan fry for seconds in a nice garlic etc sauce. Seconds, anything over 30 secs and you have rubber. You can throw them into boiling water and scoop and serve cool (English way).
Do make sure that the place you are getting them from isn't contaminated with stuff, these guys like all molluscs concentrate bad stuff.
Dinner for three. I have a cold bottle of Chablis.
Cindy
Thanks for the tips! I understand they are sweet like oysters. The reading I've done indicates that they are grazers, and don't concentrte contaminants like filter feeders do. I was leaning towards a chowder, using the winkles in place of clams. Right now I need coffee, not seafood! Hugs, Devlyn
Sounds interesting. Keep us posted.
I am finding there are a few new things in the sea around here that I never saw on the mainland.
Karen.
Quote from: justmeinoz on March 11, 2012, 06:30:21 AM
Sounds interesting. Keep us posted.
I am finding there are a few new things in the sea around here that I never saw on the mainland.
Karen.
Two headed periwinkles? Sorry Australian joke
Quote from: Devlyn on March 11, 2012, 05:55:37 AM
Thanks for the tips! I understand they are sweet like oysters. Hugs, Devlyn
OK! Now we are down the business end of the stick.
Option 1. A light garlic and dill sauce.
Option 2 A lemon and parsley sauce, or even lime and parsley with just a hint of garlic
The 'sweetness' of an oyster is subtle and gentle, yet quite perceptive in its own right. You might like to play with a lemon/lime, parsley combination to get the matching flavours. The citus acidity from the lemon, lemon lime combination should lighty offset and enhance the 'sweetness' of the perwinkle. All sauces are made on a base of a light fresh olive oil.
Option 3 Maybe even a basil and citrus combination. Bearing in mind the basil flavour will flourish with heat and time.
Option 4 I'm thinking about a cheese that can complement the sweetness of an oyster in the form of a sauce. Can't immediately think of one. probably something more substantial/mature than a brie or Camembert, like one of the 'vein' cheeses that has a moderate acidity taste to it, which will be offset by the perwinkle 'sweetness'.
Option 5 Kilpatrick style.
Option 6 All of the above >:-) :laugh: :laugh:
Whichever, it's still looking like a table for 3. And I've got a nice 07 Pinot Gris from the Hunter.
Salivatingly yours
Catherine
(OH well there goes the diet for this week. ....... Wait?? What are you saying dear? I'm already on a 'seafood' diet. ....... See food and eat it. :embarrassed: ::) OK!! Promise not to quit my day job fro stand up comedy. I'll sit down for it. ..... My most humble apologies. They get worse folks, as the night goes on. :laugh: :(
As for cooking style, I'd follow Cindy with the 30 secs searing style. Like 15 secs in searing oil or 30 secs on a hot plate. The English style, served cool after being in boiling water, I would think would detract from the 'sweetness'. But I'm more than likely wrong.
Ha ha !! Spell check doesn't know what a Pinot is Ha ha Yardy Yardy Yardy..
Dear Lawd. you've got me fired up over these little wretches. I'll have to track some down. Curse you Batman ... err Devlyn.