How To make Oysters Randall
Ingredients
10
oz
spinach, frozen, chopped
1/2
cup
white wine
2
oz
bacon, chopped
1/4
cup
onion, finely chopped
1
each
garlic clove, minced
12
md
oysters
1/2
cup
heavy cream
1/2
teaspoon
thyme
1
oz
hazelnut liqueur
4
oz
swiss cheese, grated
2
oz
asiago cheese, grated
1
white pepper, to taste
1
each
egg, beaten slightly
1
tablespoon
water
1/2
pk
puff pastry
Directions:
In a medium saucepan, add frozen spinach and wine. Cook covered over low heat until done. Cool and drain by squeezing spinach with hands or cheesecloth, reserving liquid.
In a medium saute pan, cook bacon until almost done, then add onions and garlic, continue cooking until onions are golden. Remove bacon mixture from pan and add cooking liquid from spinach. Open oysters (be sure to keep the 1/2 shell you will not be using near to 1/2 shell containing oyster) draining liquid into pan also. Add thyme and boil over medium heat until reduced to about 1/4 cup. Add cream and hazelnut liqueur; continue cooking until mixture is thickened and reduced a bit. Season to taste with white pepper.
In a medium mixing bowl, combine spinach with bacon mixture and cream sauce. Stir until thoroughly combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with swiss cheese and half as much asiago cheese. Roll puff pastry accordingly. Using the 1/2 shell as a template, set on top of pastry and cut out, then lift the piece of pastry and put on top of corresponding oyster. Continue doing this until all oysters are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a pastry brush, brush tops of each oyster. Place oysters on a baking sheet and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark golden brown. Serve immediately.
How To make Oysters Randall's Videos
Randall & Aubin Atmosphere
Top Chef, Ed Baines gives us the low down on Randall & Aubin's great atmosphere.
Sunday Lunch at Randall & Aubin
Find out more:
Randall & Aubin - Ed Baines Demonstration - NRBS 2018
Chef Ed Baines, Randall & Aubin was invited to do a cooking demonstration at the fabulous Northern Restaurant and Bar Show 2018. It was a great event and we wanted to capture a sense of the energy and the interest in Food and Drink there. Ed was demonstrating how to prepare and cook seafood.
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Stanley Tucci cooks spaghetti aglio e olio
Give yourself the gift of Stanley Tucci cooking a classic pasta dish in 5 mins as he introduces his new book, the memoir with recipes, Taste:
F O L L O W U S
TWITTER --}
FACEBOOK --}
INSTAGRAM --}
PODCAST --}
Randall & Aubin Soho - Oyster Bar Seafood & Brasserie, London
Perfectly placed on Brewer Street in the busy heart of Soho, Randall & Aubin has, over the past 16 years become one of the landmark restaurants in this vibrant part of London. We have a reputation for serving excellent seafood and succulent rotisserie meats. Our menu includes our favourite classic French and British dishes.
Randall & Aubin was originally established as a butcher’s shop in 1911 selling the very best produce to be found in London & Paris suppling the Ritz and the Savoy but by 1996 the demands of the West End had changed and Randall & Aubin the restaurant opened its doors.
Continuing the tradition of excellence, we strive to serve fresh, delicious food sourced from smaller, local suppliers wherever possible. Our menus are created in house by our Chef Ed Baines with a focus on clean, simple recipes.
We look forward to seeing you soon!