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Mushroom - Nick Sandler and Johnny Acton
Moro East - Sam and Sam Clarke
Week in Week Out - Simon Hopkinson
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Cockles in France
I blogged a while back about scraping around in the sand for cockles on a beach in France. Here are the photos and the recipe...
Cockles with rosé wine and crème fraîche
Live cockles - 20-25 per person - soaked in salted water for at least an hour to rid them of sand, discarding any that are dead (that don't close after a sharp tap against the worksurface or pan)
A good glug of rosé wine per person
A heaped tablespoon of crème fraîche per person
Lift the cockles out of the water (don't pour them out or you'll bring all the sand with them). Throw into a large pan on a high heat. Chuck in the wine and cover with a lid. Give them a good shake after about 20-30 seconds and take a peak. When all have just about opened, remove from the heat. Discard any that have resolutely refused to open.
Set them into bowls, strain the cooking liquid into another pan taking care to leave any sand behind and return to the heat. Bring to a rolling boil and stir in the crème fraîche. Once it's mixed through and bubbling well, pour over the cockes. Tres bien!
What a treat. Did the soaking really get rid of all the sand? I bought
some the other week, they came from Lowestoft and were so sandy that they
were inedible, such a disappointment.
Yeah, pretty much. I think the idea is to soak them for at least an hour
or two - it seemed to work!
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