Peppered Snail Croquettes with Button Mushroom And Rodo Sauce Caviar 

Ingredients

For Serving:

• Rodo Caviar for extra spice and garnish.

Peppered Snail Filling

• Sauté Aromatics: In a pan, heat 2-3 tablespoons of olive oil over medium heat. Add 1/4 cup of finely chopped onions, 2 cloves of minced garlic, 1/2 finely chopped scotch bonnet peppers (Rodo), and 1-2 chopped red chillies (Shombo). Cook, stirring occasionally, until the aromatics are fragrant and slightly softened, about 3-4 minutes.
• Add Snails: Add 1 cup of cooked snails, salt to taste, 1 teaspoon of seasoning powder, and freshly ground black peppers. Cook, stirring occasionally, for 5 minutes, allowing the flavors to meld.
• Add Mushrooms: Add 1/2 cup of chopped button mushrooms and 1/4 cup of chopped fresh parsley. Cook, stirring occasionally, until the mushrooms are tender, about 3-4 minutes.

Croquette Assembly

• Mash Potatoes: Boil 4-5 large Irish potatoes until tender. Mash and mix with some chopped parsley and garlic purée for added flavor.
• Create Croquette Balls: Take a portion of the mashed potato mixture and shape it into a ball with a hole in the center. Fill the hole with the snail and mushroom stew, then shape the ball to enclose the filling completely. Ensure the ball is sealed properly to prevent leaks during frying.
• Shape and Repeat: Repeat the process with the remaining potato mixture and filling.

Breading

• Flour Coating: Dip each croquette in flour, coating evenly.
• Egg Wash: Dip the floured croquette in beaten eggs, ensuring a smooth coat.
• Breadcrumb Coating: Coat the egg-coated croquette with breadcrumbs, pressing gently to adhere.

Frying

• Heat Oil: Heat about 2-3 inches (5-7.5 cm) of oil in a deep-frying pan over medium-high heat until it reaches 350°F (180°C).
• Fry Croquettes: Carefully place the breaded croquettes in the hot oil and fry until golden brown, about 3-4 minutes on each side. Drain on paper towels.

Serving Suggestions:

• Serve the croquettes hot with Rodo Sauce (see below) and garnish with caviar.
• Consider pairing with a side salad or roasted vegetables for a well-rounded meal.

Tips and Variation:

• To bake instead of fry, preheat the oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown.

Rodo Sauce

Rodo Sauce Recipe

Instructions:

• Blend Ingredients: In a blender or food processor, combine chopped scotch bonnet peppers, onions, and garlic. Blend until smooth.
• Add Olive Oil: With the blender or food processor running, slowly pour in olive oil. Continue blending until well combined.
• Season: Add salt to taste and 1/2 teaspoon of seasoning powder (if using). Blend until smooth.
• Taste the sauce and adjust seasoning as needed.

Tips:

• Handle scotch bonnet peppers carefully, as they can be quite spicy.
• Adjust the amount of scotch bonnet peppers to your desired level of spiciness.
• Use this sauce immediately or store in an airtight container in the refrigerator for up to 3 days.

Rodo Caviar Recipe 

Ingredients:

• 1 cup Rodo Sauce (see previous recipe)
• 1 tablespoon agar agar powder
• 1 cup water

Instructions:

• Prepare Agar Agar Solution: Mix agar agar powder with water in a saucepan. Whisk to dissolve.
• Heat Solution: Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes.
• Add Rodo Sauce:  Mix in Rodo Sauce.
• Spherify: Using a syringe or spoon, drop small amounts of the mixture into cold water or oil to form caviar-like pearls.

Serving

Serve croquettes with Rodo Sauce and caviar garnish.