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  1. Home
  2. Food

Oysters au gratin

Creamy, cheesy oyster morsels – just perfect to share, anytime! - by Karen Martini
  • 20 Sep 2019
Prep: 20 Minutes - Cook: 10 Minutes - Serves 6
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Dine like you’re on Downton Abbey! To celebrate the release of Downton Abbey the movie, in cinemas now, we’ve shared the recipe for Oysters au Gratin from The Official Downton Abbey Cookbook by Annie Gray (Simon & Schuster, $35). Based on the food from the show, it features 100 dishes from the time period, so you can dine on Salmon mousse like the family upstairs or tuck into Steak and kidney pie like the servants below stairs – either way you’ll be eating just like your favourite characters!

 

Ingredients

90ml dry white wine

60ml milk

60ml cream

60g butter

1 tsp cornflour

2 anchovy fillets in oil, minced

Generous pinch cayenne pepper

Grated zest of 1/2 lemon

24 oysters in shell, scrubbed

2/3 cup dried breadcrumbs

1 cup grated parmesan

Chopped parsley, to garnish

Method

  1. Put wine, milk, cream, butter and cornflour in a small saucepan over medium heat. Cook, stirring, until butter melts and ingredients are well mixed and hot. Add anchovies, cayenne and lemon zest, then stir well and bring to a gentle boil. Boil, stirring constantly, for about 2 minutes, until sauce thickens. Remove saucepan from heat and set aside to cool.

  2. Carefully run a small, sharp knife along inside of rounded bottoms of oyster shells to detach oysters. Lift out oysters and set aside in a bowl, reserving bottom shells.

  3. Preheat oven grill to 180°C fan-forced (200°C conventional). Put breadcrumbs and parmesan in a small bowl and stir to combine.

  4. Arrange oyster shells on a foil-lined oven tray. Put a spoonful of sauce into each bottom shell and lay an oyster on top. Sprinkle breadcrumb mixture evenly over oysters (keep them chilled if not ready to serve at this point).

  5. Grill for 3-4 minutes until sauce is bubbling and topping is golden. Serve sprinkled with parsley.

Cook's tip

Gratin means topped with a brown crust. Here, crispy parmesan adds tasty texture. For a simpler and quicker version of the sauce, use a mixture of 1 teaspoon each sweet chilli sauce and heavy cream for each oyster.

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

  • Food
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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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