Posts Tagged ‘french chateau rent’

Angels on Horseback

Sunday, December 21st, 2008

Rory Ramsden
Cordon Bleu Chef
Private Parties & Select Events
Pre-Prepared Seasonal Home-Cooked Meals delivered to your door
Phone: +33 05 57 64 61 28 Mobile: +33 6 37 50 09 88 E-Mail: rory.ramsden@orange.fr
Angels on Horseback
Ingredients
8 rashers streaky smoked bacon
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4 large prunes, pits removed
2 tsp brandy
50ml fresh orange juice
¼ cinnamon stick
1 star anise
salt
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50ml Rendered oyster liquid (see # 1 below)
½ lemon, juice only
8 large rock oysters (shucked and washed – reserve the Oyster shell lids)
freshly ground black pepper
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Method
1. Prepare the oysters
- Open the oysters over a bowl and catch the liquid that is within.
- Sieve the liquid twice through a very fine mesh sieve to remove any pieces of shell or sand.
- Rinse the oysters under a gently flowing cold tap to remove sand etc and return them to the
bowl of rendered liquid. Put bowl in fridge to keep cool.
- Wash the oyster shell lids and make sure they are thoroughly clean.
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2. Prepare the bacon
Place onto a non-stick baking tray and refrigerate while you prepare the prunes.
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3. Prepare & cook the prunes
- Place the prunes, brandy, orange juice, spices and a pinch of salt into a saucepan, cover
with a circle of parchment paper, then heat to a simmer.
- Cook for ten minutes, until the prunes have softened; Remove them from the heat. Cool a
little and then blend the prunes in a food processor until they form a very smooth purée. Push
through a fine mesh sieve to ensure that the purée is perfectly smooth. Place in a bowl, cover
tightly with cling film and allow to cool.
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4. Poach the Oysters
- Put the rendered oyster liquid, lemon juice and a pinch of salt into a medium saucepan.
- Bring to the boil over a high heat, then remove from the heat and add the oysters.
- Swirl them round in the liquid making sure they poach evenly for 2 minutes.
- Using a slotted a spoon, remove the oysters from the poaching liquor and transfer onto
double layer of kitchen paper to drain. Leave to cool for five minutes,
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5. Cook the bacon
- When you are ready to cook the dish, preheat the oven to 180C/360F/Gas 4.
- Place the bacon on the baking tray into the oven and cook for 5 minutes, so that the bacon
is cooked but not crisp.
- Remove and drain bacon rashers on kitchen paper.
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Assembly
- Arrange the rashers on a clean non-stick baking tray and spread a thin layer of prune purée
(be mean as you do not want the purée to dominate) on each rasher.
- Place one of the poached oysters close to the end of a rasher of bacon and roll it into the
bacon. Go round once plus a little over-lap and then cut off the excess bacon.
- Skewer with a wooden cocktail stick and place back on the baking tray.
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Now you can relax until your guests arrive. As you hear their car doors closing, pop the tray
Rory Ramsden
Cordon Bleu Chef
Private Parties & Select Events
Pre-Prepared Seasonal Home-Cooked Meals delivered to your door
Phone: +33 05 57 64 61 28 Mobile: +33 6 37 50 09 88 E-Mail: rory.ramsden@orange.fr
into the oven and cook for 3 minutes maximum to heat through the oysters. Be careful not to
leave them any longer, it would be a pity to spoil all your hard work!
Serve
Place one Angel-on-Horseback on each oyster shell lid. Serve on a plain white plate. Enjoy!!