Cockles escabeche Recipe

Sweat a minced onion and thin slices of 8 cloves of garlic in 2 tbsp olive oil.

Peel and de-seed a red paprika, cut into small cubes and add to the onion mix, sweat a few more minutes.

Then add 200g sushi vinegar, 200g white wine, 700g chicken stock, 5 sprigs of thyme and a rich of cayenne pepper.

Sudder for 30 mins, cool and reserve.

Put 850g cockles in a pot with a spoonful of minced onion and a glug of white wine.

Bring to the boil under a lid.

Give a good shake once the cockles are open and add to the escabeche.

Marinate overnight in the fridge.

Serve as shown

(A Blend Brothers recipe)

from simple food, looking good
Cockles escabeche Recipe

from Sweet Cake

Cockles escabeche Recipe https://sweetteabiscuits.blogspot.com/2022/10/cockles-escabeche-recipe.html