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Hot buttered oysters on toast

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For a little bit of decadence these make a fabulous starter or a light meal.

SERVES 6

18 oysters (3 per person)

50g (2oz) butter, plus extra for spreading

6 slices of bread

1 tbsp lemon juice

Salt (optional) and ground black pepper

1 Open the oysters one by one. Place an oyster on a tea towel, flat side up. Wrap your non-cutting hand in another cloth so you won’t get cut if the knife slips. Take an oyster knife, look for a chink in the shell at the narrow, hinged end, then insert the blade and, applying quite a bit of force, press, turn and lever upwards.

2 Put the opened oysters into a sieve set over a bowl and cut away the flesh from the shells. Discard the shells or wash them and use as salt and pepper holders. Tip the juices into a heavy-based frying pan, then, on a high heat, bring the juices to the boil. When they are boiling, whisk in the butter.

3 Add the oysters and, still on a high heat, toss for 1 minute or until the oysters are warmed through and have firmed up slightly and the sauce slightly reduced.

4 Meanwhile, toast the bread and butter it, and place on plates.

5 Just before serving, add the lemon juice and taste — it probably won’t need any salt. Place the oysters on the buttered toast, pour over the juices, add a grinding of black pepper and serve.

Entertaining at Home

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