Make Time for a Little Something Different...but Delicious of course!
This luxurious hors d oeuvre combines oysters, a rich beef consommé jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes for a winning combination!
Oysters with Beef and Horseradish Jelly
Ingredients
Serves 8
Total time: 45 minutes plus setting time
16 oysters
5 tbsp of port
1 tbsp of sherry vinegar
1 cup of beef consommé
1 gelatine leaf
2 tbsp of chives, chopped
Fresh horseradish, one 1 inch slice
Directions
To begin, add the port, vinegar and beef consommé to a small saucepan and bring to the boil. Simmer and reduce to 6 3/4 fl oz. Meanwhile, soak the gelatine in cold water until soft.
Squeeze any excess liquid out of the gelatine and add to the consommé mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating two 1/8 in ch thick layer of jelly on each sheet. Place in the fridge to set.
Shuck the oysters and place on crushed ice. Cut the jelly into 16 pieces. Place the jellied consomme pieces on top of the oysters. If necessary, use the blade of a small knife to help you transfer over the jelly.
Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately.
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