Oysters with beef and horseradish jelly
45 minutes
8
Bruno Loubet's luxurious canape combines oysters, a rich beef consomme jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes a winning combination in this oyster and horseradish canape recipe.
- To begin, add the port, vinegar and beef consomme to a small saucepan and bring to the boil. Simmer and reduce to 200ml. Meanwhile, soak the gelatine in cold water until soft.
- Squeeze any excess liquid out of the gelatine and add to the consomme mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating a 2-3mm 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 and place the pieces on to the oysters. If necessary, use the blade of a small knife to help you.
- Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately.
With thanks to Bruno Loubet from the Great British Chefs.
Details:
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Author: Bruno Loubet for Great British Chefs
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Prep time:
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Cook time:
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Total time:
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Serves: 8
Ingredients:
- 16 oysters
- 5 tbsp of port
- 1 tbsp of sherry vinegar
- 250ml of beef consomme
- 1 gelatine leaf
- 2 tbsp of chives, chopped
- fresh horseradish, one 3cm slice