Royal Escargot Wedding Hats
- 4 Layers of Phyllo
- Salted Butter
- Olive Oil
- 1 clove diced garlic
- 1 diced cooking onion
- Diced Anise, half bulb
- ½ cup Diced Celery
- ½ cup Mixed sweet peppers
- Heavy Cream, as much as desired
- Shredded flat leaf parsley
- Can of Escargot
- S & P to taste
Wedding Hat Cups
- Brush rounds of Phyllo with butter between 4 layers and inside
- Drape over upside down muffin tin
- Brush again with butter bake at 375 degrees until nicely colored and crisp, remove from the muffin tin and cool.
Filling
- Fry gently in Olive oil diced garlic, diced onion, diced anise and diced celery, when fragrant add larger diced colored peppers (your choice), add heavy cream and shredded flat leaf parsley, drain Escargot (rinse) and add until heated thru, season with S & P.
- Fill the moulds and decorate with sprigs of fresh herbs, strands of chives and or edible flowers
catch Come Dine with Me Canada every Monday starting at 7:30PM E/P
A lively and entertaining half hour series that follows five strangers as they take turns creating the perfect dinner party for their fellow amateur chefs. Each dinner party host is given one night to impress their party attendees and competitors with scrumptious food, sparkling décor and stimulating conversation. At the end of the night, each diner rates the party. The very next night, it’s another mouth-watering meal at another host’s home, once again, the dinner-party marathoners rate the night. At the end of the week, the top rated host or hostess wins the reward of $1000 and bragging rights as the ‘host with the most’.
See where it all started! Check out the latest audition videos on COME DINE WITH ME CANADA'S Facebook page Right Here.
Come Dine With Me Canada