Whelks in escabèche from True North: Canadian Cooking from Coast to Coast (page 16) by Derek Dammann and Chris Johns

  • bay leaves
  • rosemary
  • garlic
  • lemons
  • oranges
  • parsley
  • thyme
  • sherry vinegar
  • black peppercorns
  • olive oil
  • red chiles
  • whelks
  • sweet smoked paprika
  • hot smoked paprika

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate for 10 hours before serving.

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