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
Francesco Mazzei's Scialatielli with Clams, Bottarga & Amalfi Lemon
Scialatielli is a pasta shape originally from Amalfi in Campania, although it’s now enjoyed throughout southern Italy. Similar to tagliatelle, it’s shorter, thinner and cut by hand, and the dough can be made into sheets using a pasta machine or a rolling pin. Francesco pairs the silky ribbons with simply prepared clams brightened with white wine and lemon juice, before adding a touch of luxury with a grating of bottarga (dried mullet roe).
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Ed Baines Preparing Oysters Randall
Preparing Oysters Randall, one of our specialities being served at Randall & Aubin this October Oyster Festival ... also in celebration of Seafood Week
Randall & Aubin - 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 but the menu also includes our favourite classic French and British dishes.
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
How To Cook A Perfect Risotto
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