A perfect seaside appetiser to serve with drinks around a beach bonfire as the sun sets.
This recipe is for around 100 winkles. Adjust accordingly if more or less gathered.
Juice of a lemon
50ml approx of water
Few glugs of wine (optional)
Either splash of Sweet Thai Chilli Sauce or 1 Tsp Hot Chilli powder
Few drops of Red Hot pepper sauce or Tabasco
2 Tbls Fairtrade Dark Brown Sugar
Lingham’s Ginger Garlic Chilli Sauce (optional)
1 Tbls Olive oil
Pinch of salt
- First, forage your winkles.
- Put the winkles in a large saucepan, add approximately 50ml of water and a few glugs of wine (if you have some around) to give you about a centimetre of liquid in the bottom of the pan.
- Bring to the boil, put a lid on the pan and steam for around 5 minutes until cooked. Pour off the excess water and save it for poaching limpets (see my next recipe)
- Add Sweet Thai Chilli Sauce if you have it. Otherwise add chilli pepper, a a few drops of Red Hot chilli pepper sauce or Tabasco to taste.If you happen to have Lingham’s Ginger Garlic Chilli Sauce in stock, add this now. Add the olive oil, brown sugar and pinch of salt.
- Add the juice of a lemon.
Toss well and serve with toothpicks or skewers for extracting the winkles. Serve as the sun sets.