Gill's Slug Satay Recipe | Food

Hugh Fearnley-Whittingstall

Date Published:: 11/06/2009

If you are not serving slugs, this spicy sauce from River Cottage chef, Gill, is delicious with pork or chicken too

Watch the video of the River Cottage team preparing slugs

Serves 4 as a starter

Ingredients

1 tbsp sunflower or groundnut oil
½ a fresh red chilli, deseeded and finely chopped or a pinch of dried chilli flakes
1-2cm piece of ginger, peeled and very finely chopped or grated
½ garlic clove, very finely chopped or grated
100g (2 heaped tbsp) crunchy peanut butter
1 tbsp soy sauce
1-2 limes
2 tsp brown sugar
Salt
16 slugs, prepared and cooked
A small bunch of fresh coriander, leaves roughly chopped

Method: How to make Gill's slug satay

1. First, prepare and cook the slugs.

2. Heat the oil in a small pan over a medium-low heat. Add the chilli, ginger and garlic and fry gently for a few minutes, until soft. Turn the heat down low, add the peanut butter and stir to loosen it. Add the soy sauce, the juice of 1 lime and the sugar. Stir, then add a little water to achieve a thick sauce consistency. Adjust the seasoning with salt and more lime juice if necessary.

3. Put 4 cooked slugs on each of 4 small skewers. Trickle the hot sauce over them, then sprinkle with chopped coriander and serve.

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Comments

I am one of Hugh's bigggest fans but even I couldn't stomach watching the slug recipe last night! And I don't think the chefs exactly enjoyed the experience going by the look on their faces! I hate slugs, both as a gardener and a human being, but do they really deseve this fate? No wonder Hugh's nickname is Hugh Fearlessly Eats It All. It sounded like a bushtucker trial. Anyone for witchita grubs or kangaroo testicles?

Posted by Peter French on 18/06/2009 08:52:05

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Hugh Fearnley-Whittingstall recipes Gill's slug satay recipe

Serves 4 as a starter

Ingredients

Method: How to make Gill's slug satay

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