How To make Oysters Randall
Ingredients
10
oz
spinach, frozen, chopped
1/2
cup
white wine
2
oz
bacon, chopped
1/4
cup
onion, finely chopped
1
each
garlic clove, minced
12
md
oysters
1/2
cup
heavy cream
1/2
teaspoon
thyme
1
oz
hazelnut liqueur
4
oz
swiss cheese, grated
2
oz
asiago cheese, grated
1
white pepper, to taste
1
each
egg, beaten slightly
1
tablespoon
water
1/2
pk
puff pastry
Directions:
In a medium saucepan, add frozen spinach and wine. Cook covered over low heat until done. Cool and drain by squeezing spinach with hands or cheesecloth, reserving liquid.
In a medium saute pan, cook bacon until almost done, then add onions and garlic, continue cooking until onions are golden. Remove bacon mixture from pan and add cooking liquid from spinach. Open oysters (be sure to keep the 1/2 shell you will not be using near to 1/2 shell containing oyster) draining liquid into pan also. Add thyme and boil over medium heat until reduced to about 1/4 cup. Add cream and hazelnut liqueur; continue cooking until mixture is thickened and reduced a bit. Season to taste with white pepper.
In a medium mixing bowl, combine spinach with bacon mixture and cream sauce. Stir until thoroughly combined. Top each oyster with 1-2 tablespoons of spinach mixture. Sprinkle with swiss cheese and half as much asiago cheese. Roll puff pastry accordingly. Using the 1/2 shell as a template, set on top of pastry and cut out, then lift the piece of pastry and put on top of corresponding oyster. Continue doing this until all oysters are topped with pastry, discard unneeded 1/2 shells. Beat egg with 1 tablespoon of water and with a pastry brush, brush tops of each oyster. Place oysters on a baking sheet and bake in a 400-degree oven for 30-40 minutes or until pastry is a dark golden brown. Serve immediately.
How To make Oysters Randall's Videos
Randall & Aubin French and British Restaurant in Soho London serving Freesh Seafood and Champagnes
Randall & Aubin offers seafood, oysters and Modern British and French menu in tiled dining room with marble tables and disco ball.
Randall & Aubin
16 Brewer Street Soho London United Kingdom W1F 0SG
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Randall and Aubin Manchester Intro
Introduction to Randall & Aubin Manchester
Randall & Aubin menu for Manchester
Signature Dish with Ed Baines: Plats De Fruits De Mer at Randall & Aubin
The Plats De Fruits De Mer continues the whole ‘net-to-plate’ ethos of sustainable fishing at Randall & Aubin with a seafood platter consisting of a variety of deliciously fresh crustaceans.
The dish includes rock oysters, whole crab, Atlantic shrimps, diver picked scallops, cockles, whelks, Cherrystone clams, Mediterranean prawns & Native mussels. As you will see in the video – this is one monstrous sharing platter, and truly a sight (and tastes) to behold.
...
Randall & Aubin, 64 Bridge St, Manchester M3 3BN
0161 711 1007
randallandaubin.com
Randall & Aubin - Talking heads with Jamie Poulton and Ed Baines
Owners Jamie Poulton and Ed Baines talking about Randall & Aubin and why they are ready to franchise.
Dylan's Oyster Cellar
Dylan's Oyster Cellar is a pop-up oyster bar offering raw oysters on the half shell, classic cocktails, beer and wine in Mt. Vernon.
Filmed by Joe Austin and Nick Hughes.
Directed by Sean Mercer.
Edited by Nick Hughes.
Song Arranged and Produced by Sean Mercer.
Performed by Sean Mercer and Max Kuzmyak.
Thanks to Marshal Adams for the window sign, Local Color Flowers, Phil Han for The Hatch, Natalie Steinbrunner for the art, Brad Blymier from War Shore Oyster Co., Adam Slippy Estes, Molly McNulty, Oaul Niziolek, CJ Surge Reskin, Skye Miller, and everyone else who makes this possible.