Snails with Aniseed gravy and Red Arjoli Paste (Bebbux bl'arjoli)

Well this food is not for the faint hearted! The snails cooking gravy is to die for and the red garlic paste is such a perfect accompaniment. We normally eat this poor man's food on Good Friday when we are supposed to fast but somehow, all the family look forward to this day as we eat our hearts out! Afterwards we all get the guilt sensation, much needed to enter in the day's Mood!

These quantity are enough for four hungry persons! Serve with loads of crusty bread....Maltese is best!

2kg snails
1 tbsp salt
1 large onion finely chopped
4 cloves garlic crushed
1 chilli deseeded and chopped
2 large tomatoes peeled and chopped
2 potatoes peeled and cubed
1 celery stick
Bunch fresh marjoram
4 bay leaves
Bunch parsley
Small bunch mint
1 star anise
1 tsp curry powder
3 tbsp olive oil
1/4 cup vinegar
1 gravy cube
1 tsp fish sauce
1 tsp fennel seed
2 tbsp anisette or ouzo
1 tsp salt
1 tsp ground black pepper

Wash snails thoroughly in plenty salted water. Put in a large pan add 1 tbsp salt and cover with water. Close the lid and bring to boil. Remove from heat and drain. (you can freeze snails at this stage, when completely cold). make a bouquet garni by tying together celery stick, bay leaves and marjoram. In a pestle and mortar pund the fennel seeds. Heat oil in a large pan, add onions chilli and garlic and fry gently till golden. Add curry powder and powdered fennel seeds and stir. Add vinegar and anisette and cook till nearly evaporates. Add chopped tomatoes, potatoes, and 1 litre water stir and simmer on medium heat. Add gravy cube, Star anise fish sauce, salt and pepper. Finally add snails and top up with more water until it covers all snails. Cook on medium to low heat for nearly two hours, keep adding water until the last half hour in which you need to let the gravy reduce and thickens. Check for seasoning and add more salt if needed. Chop fresh parsley and mint and add to snail the last minute. Turn off heat and serve with red arjoli paste.

Red Arjoli Paste

The inside of small Maltese Crusty bread, or 4 slices white bread
2 small cloves garlic
1/4 cup water
1/4 cup olive oil
2 tbsp vinegar
Dash tabasco
Ground black pepper
4 tbsp tomato paste(kunserva)
1 small can anchovy fillets
1 60g tuna in oil
Small bunch fresh parsley
Few sprigs of mint
Chilli flakes and extra oil to drizzle

In a food processor put bread, water and crushed garlic and pulse, add anchovies, tuna, tomato paste and pulse few more. Add olive oil and process to smooth paste. Add tabasco, vinegar pepper and herbs and pulse till well mixed. If mixture is too dry add few more tablespoons water. Spoon paste into a serving dish sprinkle with chilli flakes and drizzle with olive oil.