Dine like you’re on Downton Abbey! Here’s a 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
Method
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.
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.
Preheat oven grill to 180°C fan-forced (200°C conventional). Put breadcrumbs and parmesan in a small bowl and stir to combine.
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).
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!
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