Shy about escargot?
OK, so I have to admit, people can be a little shy when it comes to trying escargot, the best introduction is our slow cooked escargot recipe with garlic cream and panko breadcrumbs
If you like king prawns, squid or mussels, then you should definitely give escargot a try.
For those who are little less adventurous, this is a great introductory recipe, because the snails are all wrapped up in a little parcel of creamy garlicky goodness and breadcrumbs! Fabulous dipped in garlic mayo and AMAZING with sweet chili dip!
I have a vision for this being the street/festival food of the future, served in a cone of paper and swirled with the dressing of your choice, best eaten with your fingers. And our fresh, free range snails are the best way to enjoy.
12 escargot prepared & pre-cooked (see separate instructions here)
12 cocktail sticks
2 garlic cloves
2 tbsp butter
½ cup double cream
¼ tsp black pepper
½ tsp cornflour + water
1 egg white
Fat for deep frying, such as lard, or any fat/oil that is OK at a high temperature.
- Skewer each escargot with a cocktail stick and lay on a tray, place into the freezer whilst you prepare the garlic cream (about 10 mins, you just want them very cold, not frozen)
- Roast the garlic cloves until squishy – about 180C for 15 mins.
- Squeeze roasted garlic out of skins.
- Gently melt butter and mash the garlic into it.
- Keep on a low heat and stir in double cream.
- Add black pepper.
- Mix cornflour with cold water in a separate bowl, until a runny paste the consistency of double cream.
- Take butter, cream, garlic mixture off heat and stir in cornflour mixture.
- Put back onto low heat for 2 mins to ensure cornflour is fully stirred in.
- The mixture should have thickened to a whipped cream consistency, add more cornflour and water mixture if necessary.
- Pour into bowl and cool for about 10 mins – until cool enough to be able to dip in finger comfortably.
- Take escargot out of the freezer and dip each one into the garlic cream, ensuring fully covered.
- Place back onto the tray.
- Once all dipped put into freezer and cool until garlic cream has hardened – about 10 mins
- Prepare 3 separate bowls – one with egg white, one with plain flour and one with panko breadcrumbs.
- Take each escargot, using your fingers dip into egg white, then flour, then roll in breadcrumbs. Shaping into a ball.
- Pop back into freezer for another 10 mins.
- Deep fry your snail bombs until the breadcrumbs are golden.
Enjoy dipped in garlic mayo, or with a drizzle of sweet chili sauce – SO good!
Lyn Paxman, Snail Herder and Conversation Starter