Black pudding and onion baked oysters
This weekend I’m sharing a ‘Surf & Turf’ that recipe I have developed to serve as an opening bite for our black pudding themed menu.
SERVES
12
PEOPLE
Ingredients
12 oysters
150g black pudding finely diced
For the onion soubise:
2tb rapeseed oil
2 onions finely sliced
2 cloves of garlic minced
100ml white wine
100g crème fraiche
Method
To shuck the oysters
Prepare a roasting tray with a bed of salt.
Fold a clean tea towel in half twice lengthways. Place the oyster in the centre of the folded towel cup side down with the hinge of the oyster facing in the direction of your more dominant hand.
Place the tip of the oyster knife at the hinge of the shell applying pressure. Twist and wiggle the knife to pop the hinge. The hinge is the at the pointed end of the oyster.
Angle the knife towards the cup side of the shell and run your knife towards the top side of the shell. Turn the knife at a 90-degree angle to separate the flat side of the shell from the cup.
Run the knife under the muscle adductor of the oyster to detach the oyster from the shell. Remove any shell fragments that might be present.
Drain the oyster liquor from inside each shell reserve and set aside.
Sit the shucked oysters on the salt.
For the onion soubise
Place a medium sized pot on medium low heat.
Warm the rapeseed oil and add the finely sliced onion and minced garlic.
Sweat until softened and translucent, stirring regularly to avoid colouring.
Turn the heat up to high and add the white wine and bring to the boil, cook to reduce by half.
Add the reserved oyster water and reduce by half.
Add the crème fraiche and simmer for 2-3 minutes.
To finish
Preheat oven to 180 degrees Celsius.
Place a teaspoon of the onion soubise in each oyster. Then top each oyster with the finely diced black pudding.
Bake in the oven for 10-12 minutes until the black pudding is crisp and the oysters and onion soubise is bubbling.
Allow to cool for a couple of minutes before serving.
