ROAST OYSTERS WITH HORSERADISH
Australian Gourmet Traveller recipe for roast oysters with horseradish by Mat Lindsay from Ester in Sydney.
Provided by Mat Lindsay
Time 25m
Yield Serves 6 - 8
Number Of Ingredients 5
Steps:
- Preheat oven on its highest setting. Cover the base of a roasting pan large enough to fit oysters in a single layer with a 1cm layer of rock salt and place in the oven to warm the salt (5-10 minutes). Arrange unopened oysters on the salt and roast until lids just pop open slightly (2-3 minutes).
- For horseradish dressing, combine ingredients, season to taste with freshly ground black pepper and set aside.
- To serve, remove top shells from oysters (the oysters should be just warm and plumped up a little). Spoon a little horseradish dressing over each oyster and serve straightaway.
Nutrition Facts : ServingSize Serves 6 - 8
HORSERADISH SAUCE FOR RAW OYSTERS
Today, I am going to show you how to make a different sauce to serve with your oysters: a Horseradish Sauce.
Provided by cheferic
Categories Appetizer
Number Of Ingredients 5
Steps:
- To make the horseradish sauce, combine all ingredients and reserve.
OYSTERS WITH HORSERADISH CREAM
My husband and dad love to cook oysters on the grill. This recipe is one of their favorites. Steven Raichlen
Provided by ratherbeswimmin
Categories < 60 Mins
Time 40m
Yield 4 to 6 appetizer servings
Number Of Ingredients 8
Steps:
- Beat the cream to soft peaks in a chilled bowl; then fold in the horseradish, chives, lemon zest, lemon juice, salt, and pepper.
- Taste for seasoning, adding horseradish and lemon juice as necessary; the mixture should be highly seasoned.
- If you have a fish or vegetable grate, preheat it on the grill grate (medium-high) for 5 minutes, then arrange the oysters on it, rounded side down-otherwise, arrange the oysters directly on the grill grate; grill 6-10 minutes, until the shells open.
- Transfer the oysters to serving plates or a platter, discarding any top shells or oysters that did not open.
- Place a spoonful of horseradish cream on each oyster and serve immediately.
Nutrition Facts : Calories 451.1, Fat 28.9, SaturatedFat 15.2, Cholesterol 231.5, Sodium 352.5, Carbohydrate 17.2, Fiber 0.2, Sugar 0.5, Protein 29.6
FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 6 first-course servings
Number Of Ingredients 29
Steps:
- Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
- In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SOUFFLéED HORSERADISH OYSTERS
Provided by Florence Fabricant
Categories quick, appetizer
Time 20m
Yield 6 servings as a first course, 12 or more with drinks
Number Of Ingredients 7
Steps:
- Heat broiler. Place crème fraîche in a medium-size bowl and mix in horseradish, ketchup and chives. Season with pepper. Beat egg whites until they hold peaks. Fold into crème fraîche mixture.
- Arrange oysters on a baking pan lined with crumpled aluminum foil to hold them steady, or place them in madeleine pans. Spoon about a tablespoon of the crème fraîche mixture on each. Broil about 3 inches from the source of heat, a minute or so, until lightly dappled with brown on top. Arrange on a platter or on individual plates and serve.
OYSTERS WITH BACON AND HORSERADISH
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the bacon in a skillet and cook over medium heat until crisp and browned. Remove the bacon from the skillet, leaving the fat in the pan. Drain the bacon on paper towels and reserve.
- Add the onion to the skillet and saute in the bacon fat until tender and golden. Stir in the flour and thyme, then whisk in the wine. Cook, whisking constantly, until the mixture is smooth and thick. Stir in the horseradish and the bacon and season to taste with salt and pepper.
- Spread this mixture on top of each oyster. Sprinkle with breadcrumbs. The recipe can be prepared in advance up to this point and refrigerated until just before serving.
- Preheat a broiler. Arrange the oysters with their topping on a baking sheet. Put under the broiler and broil until lightly browned and bubbling, three to five minutes. Serve at once.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 1 gram, TransFat 0 grams
OYSTERS WITH APPLE & HORSERADISH DRESSING
Drizzle apple and horseradish dressing over oysters for a sophisticated seafood starter to share. Serve on a bed of ice or rock salt with sprigs of dill
Provided by Diana Henry
Categories Starter, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered, for an hour or so, so that the shallots can infuse the vinegar. Add all the other ingredients, stir and put into a serving bowl.
- Shuck the oysters - make sure you have an oyster knife; don't try to do this with a regular kitchen knife. Rinse the oysters under cold running water. Throw away any that are open and don't close if you tap them against the side of the sink. Place an oyster rounded-side up on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the narrow hinged end exposed. Place the tip of the knife between the top and bottom shells just next to the hinge. Carefully push it into the shell, twisting and wiggling the knife tip, to release the top shell. At first, it may seem like you aren't getting there, but keep going with gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor (the briny, salty sea water) stays inside the deeper bottom shell.
- Wipe your knife, then pry open the shell by inserting the knife tip in a few other spots, twisting it to release the shell completely. Keeping the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in its shell. (If you open an oyster that has a strong, sulphurous smell, chuck it out: it's dead.)
- Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep the shell level, while you repeat the process with the remaining oysters. Serve immediately with the dressing; each person should use about ¼ tsp of the dressing for each oyster (you can dress each one in advance yourself if you prefer, and add a dill sprig to the tops).
Nutrition Facts : Calories 74 calories, Fat 6 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
SHUCKED OYSTERS WITH THREE SAUCES
This crowd-pleasing approach to serving oysters has a little something for everyone: a classic mignonette, a spicy variation with jalapeno, and a zippy fresh horseradish sauce. Shucking your own oysters at home for the first time? Take a look at our comprehensive guide before you buy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Horseradish: Coarsely chop horseradish, then transfer to food processor and pulse until finely ground. Add sugar, salt and vinegar and pulse to combine.
- Jalapeno Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Red Wine Mignonette: Combine all ingredients in a bowl and whisk to dissolve sugar.
- Oysters: Just before serving, arrange chilled and freshly shucked oysters on a platter filled with crushed ice. Pour sauces into small serving bowls and place alongside oysters with lemon wedges. (Sauces can be made ahead and refrigerated in an airtight container up to 1 week.)
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CRISPY OYSTERS WITH FRESH HORSERADISH COCKTAIL SAUCE RECIPE
From foodandwine.com
Servings 8Total Time 45 minsCategory Oysters
- Make the cocktail sauce Roast the jalapeño directly over a gas flame, turning, until blackened all over, about 8 minutes. Peel, seed and mince the jalapeño and transfer to a small bowl. Whisk in the next 6 ingredients and season with Tabasco and salt.
- Fry the oysters In a food processor, pulse the panko until finely ground; transfer to a medium bowl. Whisk in the masa harina, all-purpose flour and Creole seasoning.
- In a large cast-iron skillet, heat 2 inches of canola oil to 375°. Dredge each oyster in the panko mixture and transfer to a baking sheet. Line a second baking sheet with paper towels. Working in 3 batches, fry the oysters, turning, until golden brown and crispy, about 1 minute per batch. Using a slotted spoon, transfer the oysters to the paper towels to drain. Season with salt. Garnish with chopped chives and serve immediately with the cocktail sauce and lemon wedges.
BAKED OYSTERS WITH HORSERADISH BUTTER RECIPE
From myrecipes.com
Servings 8Total Time 40 mins
- Beat softened butter in bowl of a stand mixer fitted with the paddle attachment on medium-high speed until creamy. Add horseradish, thyme, lemon zest and juice, and sea salt. Beat on high speed, stopping to scrape down the sides of the bowl once or twice, 1 minute.
- Preheat oven to 450°F. Line a rimmed baking sheet with rock salt. Place oysters in a single layer on rock salt.
- Top each oyster with 1 rounded teaspoon of butter mixture. Combine breadcrumbs and oil in a small bowl, and toss to coat; sprinkle over oysters.
- Roast in preheated oven until edges of oysters start to pull away and curl, and breadcrumbs are browned and crispy, 15 to 20 minutes. Serve immediately.
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