Heston's Deep Fried Impaled Garlic Butter Snails

Ingredients

For the braised snails

100 grams Roman snails

1 kilogram water

120 grams onions, halved

40 grams split carrots

1/2 garlic bulb (split vertically)

90 grams trimmed leeks, halved

2 celery sticks

2 bay leaves

50 grams rosemary

50 grams parsley

50 grams thyme

For the garlic butter

100 grams shallots, finely sliced

20 grams garlic, very finely chopped

230 grams butter (at room temperature)

15 grams flat-leaf parsley, chopped

Salt and freshly ground black pepper

To prepare the snails

Thinly sliced lardo

For the tempura batter

50 grams cornflour

50 grams plain flour

2 grams bicarbonate of soda

5 grams salt

120 grams iced water

To serve

Grapeseed or groundnut oil, for deep-frying

Preparation

To make the braised snails

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 ingredients in a flameproof casserole dish and bring to a simmer on the stove.

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.

To make the garlic butter

In a sauté pan, sweat the shallots and garlic in 30g of the butter. Once softened, leave to cool.

Once cool, mix in the chopped parsley and remaining butter. Transfer the garlic butter to a container and refrigerate until needed.

To prepare the snails

Wearing gloves, rub the garlic butter into the snails so that they are well covered. Allow to set in the fridge.

Wrap the buttered snails in the slices of lardo. Keep chilled until needed.

To make the tempura batter

Combine the dry ingredients 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.

To serve

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