A gardener from Anglesey who has a rather a lot of snails in her garden has started turning them into food. Oriole Parker-Rhodes has been making meals out the snails that she finds in her garden and has now devised several recipes for them. She has developed her own preparation methods which include feeding them lettuce, onion and stale bread to clean out any grit in their guts. The snails are then purged fro 48 hours before being plunged into boiling water to kill them. They can then be boiled in stock or cooked with parsley or butter sauce. Whether this is a sign of the credit crunch setting in or that the creatures are actually quite tasty I’m not sure, I do have rather a lot of snails in my garden, however.
Below is her recipe for snails in wild herbs and you can find other ideas on her blog.
SNAILS IN WILD HERBS
Using a good book, collect seasonal weeds. Wash and chop finely, then Blanch for 5 mins the wild herbs you can lay your hands on. I used the following: Water parsnip, Wild sorrel, Water cress, Nettle tips, A little ribwort plantain. Sieve , pressing out the water. Finely chopped ramsons (if in season, otherwise use onion or garlic with the blanched herbs) Add all these to melted butter. Put a snail in each hollow of a snail plate and add as much paste as possible. Bake for 20 mins. Serve with cubes of bread and salad.