- Crush the garlic cloves, parsley and salt in a mortar. When a paste has formed, add a splash of wine.
- We place the limpets on a very hot griddle with the crust facing down, leaving the meat facing up.
- We pour our mixture over the limpets and wait for the heat and steam to cook and give flavour to the dish.
- You’ll know they’re done when they pop out of the shell.
Canarian Goat Meat
The first thing we need to do is cook the goat meat. We...
