Heston's Deep Fried Impaled Garlic Butter Snails
Impaled garlic butter snails were the slimy starter at Heston's Gothic Feast. Try them yourself with his deep fried recipe.
Total Steps
8
Ingredients
23
Tools Needed
12
Related Article
http://mothermayhave.com/2010/02/16/corn-bread-salad/Ingredients
- 100 gram Roman snails
- 1 kilogram water
- 120 gram onions, halved
- 40 gram split carrots
- 0.5 bulb garlic (split vertically)
- 90 gram trimmed leeks, halved
- 2 sticks celery
- 2 leaves bay
- 50 gram rosemary
- 50 gram parsley
- 50 gram thyme
- 100 gram shallots, finely sliced
- 20 gram garlic, very finely chopped
- 230 gram butter (at room temperature)
- 15 gram flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- Thinly sliced lardo
- 50 gram cornflour
- 50 gram plain flour
- 2 gram bicarbonate of soda
- 5 gram salt
- 120 gram iced water
- Grapeseed or groundnut oil, for deep-frying
Instructions
Step 1
Rinse the snails in several changes of fresh water until all the grit has been removed. Preheat the oven to 120°C (248F). Place all the remaining braising ingredients (water, onions, carrots, garlic, leeks, celery, bay leaves, rosemary, parsley, thyme) in a flameproof casserole dish and bring to a simmer on the stove.
Step 2
Place the snails in the simmering liquid, cover and cook in the oven for 3–4 hours or until the snails are soft and tender. Remove from the oven and let the snails cool in the liquid in the casserole dish. Remove the snails and trim away the intestine and white sac. Refrigerate the snails until needed.
Step 3
In a sauté pan, sweat the shallots and garlic in 30g of the butter. Once softened, leave to cool.
Step 4
Once cool, mix in the chopped parsley and remaining butter. Transfer the garlic butter to a container and refrigerate until needed.
Step 5
Wearing gloves, rub the garlic butter into the snails so that they are well covered. Allow to set in the fridge.
Step 6
Wrap the buttered snails in the slices of lardo. Keep chilled until needed.
Step 7
Combine the dry ingredients (cornflour, plain flour, bicarbonate of soda, salt) in a bowl. Add the iced water and gently incorporate the dry ingredients using chopsticks or a fork, being very careful not to overmix as this will create lumps. Place the bowl of batter over an ice bath to keep it cold.
Step 8
Heat the oil in a deep-fat fryer to 180°C (356F). Dip the prepared snails in the tempura batter and deep-fry until golden brown and crispy. Drain on kitchen paper and impale each snail with a toothpick to serve.