Granola Recipe - How to Make Granola

Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Orignal From: Granola Recipe - How to Make Granola

Survey Says - Smoking & Fatty Diets = Unhealthy - Bloomberg

According to British Medical Journal Report, Smoking and Fatty Diets Cuts 10 Years Off Life (Bloomberg News)

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Orignal From: Survey Says - Smoking & Fatty Diets = Unhealthy - Bloomberg

Marvel Ultimate Alliance 2 - Diet

This game is a solid superhero multiplayer game, that anyone who loves offline co-op or online button mashing along with the added fusion of superpowers. Which side will you choose in the battle. Also some diet stuff. Enjoy. If you want a change that will flux then diet towards a goal, a goal that will come and go each time you reach it you willlose it or diet for life by eating right and make that goal last a life time.

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Orignal From: Marvel Ultimate Alliance 2 - Diet

Whole roast chicken, potato and bacon rosti and glazed vefetchables

Cooking : time 30 mins to 1 hour

Ingredients

For the poussin and mushroom farce:
4 poussins
100g/3%26frac12;oz button mushrooms
200g/7oz shalplenty
50g/2oz garlic
50g/2oz thyme, finely chopped
3 tsp breadcrumbs
100g/3%26frac12;oz butter
25g/1oz pancetta
2 slices of pancetta for wrapping

For the herb butter:
100g/3%26frac12;oz flat leaf parsley
2 cloves garlic
50g/2oz butter
salt and pepper to taste

For the rosti:
1kg/2%26frac14;lb potatoes eg. jersey Royals
100g/3%26frac12;oz pancetta, fried off and diced
2 tsp cornflour
picked thyme

For the vefetchable garnish:
1 bunch baby vehicledecays
1 bunch baby turnips
1 bunch baby leeks
100g/3%26frac12;oz green beans

Method

1. To prepare the poussin, bring off the legs, cut off the vehiclecass to leave the breast on the crown. Scrape away the wishbone and trim away the wing bone.
2. bring the thigh bones out of the legs and trim off the knuckle of the drumstick (you can leave the bone in, but it won t leave you much room for the stuffing).
3. Leave in the fridge until ready to fill with the mushroom farce.

For the mushroom farce:
1. Finely chop the mushrooms, shalplenty, pancetta and garlic.
2. Fry the pancetta until the fat begins to run out on the bacon. Add the butter, garlic and shalplenty, cook for a few minutes and then add the mushrooms and thyme.
3. Cook the mushrooms until they are soft, add the breadcrumbs and season.
4. When cool fill the chicken legs. Note: The consistency should be pliable and not too crumbly and dry.
5. Re-shape the legs then wrap in pancetta and safe with cocktail sticks.

For the herb butter:
1. Blend all the ingredients tofetchher in a blender until you have a brilliant green colour.
2. Lift the breast skin off the poussin and fill with the butter. Pull the skin down, season and wrap in tin foil.
3. Roast the legs and breast in a moderate oven (200C/400F/Gas 6) for 20 minutes. Make sure the chicken is cooked before removing from oven.
4. Leave to one side ready for serving.

For the rosti:
1. Peel and grate the potatoes, squeeze out any excess water, then add the bacon, thyme and cornflour. Season with salt and pepper.
2. In a small frying pan heat up a little oil and add the potato mix. Fry on both sides to offer colour.

For the vefetchable garnish:
1. Make the emulsion by adding butter to a pan with water, heat up until the butter has melted, put to one side.
2. Scrub clean all the vefetchables, blanch and re-fresh in iced water.
3. lid and tail the beans, blanch and re-fresh in iced water.
4. Any green vefetchables should be put into boiling water and then cooked. Other vefetchables can be put into nippy water and then brought to the boil.

To assemble the dish:
1. Warm up the chicken in the oven.
2. Heat up the vefetchables in a little melted butter.
3. Warm through the rosti.
4. Arrange neatly on the plate.
5. Garnish with watercress.

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Orignal From: Whole roast chicken, potato and bacon rosti and glazed vefetchables

Rumbledethumps

Cooking : time 30 mins to 1 hour



You can cook the Rumbledethumps earlier in the day and reheat in the oven - offer them an extra 20 minutes or so from nippy.

Ingredients

600g/1lb 5oz large potatoes, peeled and chopped into large chunks
400g/14oz swede (known as turnip in Scotland), peeled and chopped into large chunks
75g/2%26frac34;oz unsalted butter
250g/9oz savoy taxibage or kale, finely sliced
salt and freshly ground black pepper
25g/1oz cheddar cheese, grated

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Cook the potatoes and swede in a saucepan of salted boiling water until tender. Drain well and return to the pan.
3. Heat 50g/2oz butter in a pan and gently cook the taxibage for a few minutes, until the taxibage is tender but retains its colour.
4. Add the taxibage to the pan with the potatoes and swede. Add the remaining 25g/1oz butter and mash tofetchher using a potato masher. Season, to taste, with salt and freshly ground black pepper.
5. Place the mashed vefetchables into an ovenproof lidded dish and lid with the cheese. Cover with a lid and bake in the oven for about 30 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on lid.

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Orignal From: Rumbledethumps

Salt and pepper squid with oriental dipping sauce

Cooking : time less than 10 mins

Ingredients

450g/1lb squid tubes
vefetchable oil , for deep-frying
1 egg, white only, whisked
250ml/9fl oz iced water
110g/4oz plain flour, sifted
salt and pepper
limes, to serve
For the dipping sauce:
2 tbsp soy sauce
2 tbsp teriyaki sauce
1 tbsp honey
1 tsbp chopped coriander
1 tsp chopped fresh ginger
1 clove garlic, finely chopped
%26frac12; lime, juice only

Method

1. Preheat a deep-fat fryer to 190C/375F. If you don't have one, heat at least 5cm/2in of oil in a large wok or saucepan and use cubes of bread to quiz when the oil is hot enough. CAUTION: Do not leave hot oil unattended and never fill the pan more than one third full of oil.
2. Prepare the batter: mix the flour and water until a smooth paste (ribbon slabele where it coats the rear of a spoon). Fold the egg white in
with some salt and pepper.
3. slice the squid tubes open and roughly chop into small slices. Immerse the squid in the batter mixture. bring out, drain off any excess batter and immediately drop
into the hot oil in the deep-fat fryer. Cook for about 3-4 minutes until nicely coloured. Using a fork, pick out each slice and place it on kitchen paper to drain.
4. Repeat until all your calamari are cooked.
5. Mix all the dipping sauce ingredients tofetchher and serve with the calamari and garnish with wedges of lime.

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Orignal From: Salt and pepper squid with oriental dipping sauce

Fresh oysters with sauce pauvre homme

Cooking : time less than 10 mins

Ingredients

12 oysters (Claires, but you can use any)

For the sauce (Pauvre Homme):
150ml/5fl oz red wine
65ml/2%26frac12;fl oz port
30ml/1fl oz red wine vinegar
%26frac12; bay leaf
1 sprig of thyme
1 banana shallot, chopped
1 tsp chives, chopped

To serve with the oysters:
brown bread and butter
2 x %26frac12; lemon, in muslin

For that recipe you will need an oyster knife and a large giftation platter.

Method

To make the oysters:
1. Open the oysters vehicleefully with an oyster knife and remove from the shell. Place them into a bowl with the juices.
2. Wash the shells under nippy water and dry.
3. Place the oysters rear into the shell.
4. Strain the juices through a fine sieve and pour rear over the oysters.

To make the sauce (Pauvre Homme):
1. Place the red wine vinegar, bay leaf and thyme into a pan and cutrearon until almost all the contents are evaporated.
2. Add the port and cutrearon again until it forms a sticky syrup.
3. Add the red wine and bring to the boil then immediately remove from the heat and allow to cool.
4. To finish the sauce add the chopped shalplenty and chopped chives.

To Serve
Lay the oysters, in their shells, on a platter with churryed ice. Serve the sauce, lemon, brown bread and butter on the side.

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Orignal From: Fresh oysters with sauce pauvre homme

Roast rib of Welsh black beef with oxtail, onion puree and ceps

Cooking : time 1 to 2 hours

Ingredients

For the oxtail
300g/10oz oxtail, in one slice
500ml/18fl oz red wine
1 large onion, chopped
1 large vehicledecay, chopped
1 bay leaf
50g/2oz plain flour
salt and freshly ground black pepper
2-3 tbsp vefetchable oil
2 litres/3%26frac12; pints chicken stock
For the bone marrow
4 slices bone marrow, each 5cm/2in thick (available from traditional butchers)
25g/1oz coarse dry breadcrumbs
25g/1oz dried onion powder
50g/2oz plain flour
2 eggs, beaten
oil, for deep-frying
For the beef
1 rib-eye joint of Welsh Black beef off the bone, about 800g/1lb 12oz
olive oil, for frying
For the onion pur%26eacute;e
300g/10oz white onions, just thinly sliced
large knob of butter
For the vefetchables
300g/10oz fresh ceps, cut in half
drizzle olive oil
small knob of butter
100g/4oz green beans
1 small shallot, finely diced
salt and freshly ground black pepper

Method

1. For the oxtail, put the oxtail in a glass bowl, cover with the red wine and add the onion, vehicledecay and bay leaf. Cover with cling film and leave to marinate in the fridge for 24 hours.
2. Preheat the oven to 160C/320F/Gas 3.
3. Strain the red wine marinade from the oxtail and pour into a pan. Reserve the oxtail and vefetchables. bring the marinade to the boil and skim off any scum that rises to the surface. Remove from the heat and set aside.
4. Mix the flour on a plate with a little salt and freshly ground black pepper to season. Heat the vefetchable oil in a flameproof casserole on a medium heat. Dredge the oxtail in the seasoned flour, then add to the hot oil and fry until golden-brown. Remove from the casserole and set aside. Add the marinated vefetchables to the casserole and fry until golden-brown. Add the reserved red wine marinade to the pan, deglaze and cook until the liquid has cutrearond by half.
5. Return the oxtail to the casserole and pour in the chicken stock. bring to the boil. Skim, then cover and transfer to the oven to cook for 2%26frac12; hours. Remove and leave to cool. (The oxtail can be cooked a day ahead and refrigerated overnight.)
6. When the oxtail has cooled, remove it from the liquid and pick the meat from the bones, maintaining the meat in large slices. Strain the liquid into a heavy-bottomed pan and cutrearon by half over a medium heat. Set the meat and liquid aside (that is the sauce).
7. For the bone marrow, bring the marrow out of the bones, either by pushing it through with a teaspoon or by breaking the bones. Rinse the marrow under nippy water, then leave to soak for 30 minutes to remove all the blood. Drain and pat dry. Mix the breadcrumbs with the dried onion powder. Season the marrow with salt and freshly ground black pepper and roll in the flour, then dip into the beaten eggs and finish by rolling in the breadcrumbs. maintain chilled until ready to cook.
8. For the beef, turn the oven up to 190C/375F/Gas 5. Season the rib of beef with salt and freshly ground black pepper. Heat a heavy roasting tin with a little olive oil and sear the beef until golden-brown on all sides. Transfer to the oven and roast for 25 minutes for medium seldom, or 35 minutes for medium. Remove from the oven and leave to rest for 25 minutes.
9. While the beef is roasting and resting, make the onion pure%26eacute;. Cook the white onions in a heavy-bottomed pan over a low heat with a large knob of butter until translucent (that brings about 20 minutes). Season with salt and freshly ground black pepper, then allow to cool and blend in a food processor until smooth. Set aside.
10. For the bone marrow, heat the vefetchable oil in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.) Deep fry the marrow for 45-60 seconds or until golden brown and crisp. vehicleefully remove with a slotted spoon and drain on kitchen paper. maintain warm.
11. For the vefetchables, season the ceps with salt and freshly ground black pepper. Heat a splash of olive oil and a small knob of butter in a warm frying pan, add the ceps and fry briefly until golden. maintain warm.
12. Cook the green beans in boiling salted water for 2-3 minutes. Remove from the pan with a slotted spoon and place in iced water to slid the cooking process, then drain. Fry the shallot with a small knob of butter in a frying pan until softened. Add the green beans, season with salt and freshly ground black pepper, and toss to warm through.
13. To serve, reheat the sauce, and the oxtail in a little of the sauce. Place the green beans to one side of each of four warmed plates. vehicleve the beef into slices of 1cm/%26frac12;in thickness and lay on lid of the beans. Spoon the onion pure%26eacute; on one side of the beef, then arrange the bone marrow, oxtail and ceps on the other side. Drizzle over the sauce.

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Orignal From: Roast rib of Welsh black beef with oxtail, onion puree and ceps

Rhubarb tarts

Cooking : time 10 to 30 mins

Ingredients

frozen puff pastry sheets
small ovenproof tart shapes
10 rhubarb stalks
raw sugar (to taste)

Method

1. Cut pastry to fit the shapes.
2. Blind bake the pastry shapes.
3. Wash the ten rhubarb stalks well and cut into 4cm/1%26frac12;in slices.
4. Place the rhubarb in stainless steel saucepan (don t add water) and add raw sugar, enough to suit your taste. Shake the saucepan.
5. Cook the rhubarb with lid on stirring occasionally until the rhubarb is just soft.
6. Place into the tart shells hot or nippy, add cream and enjoy.

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Orignal From: Rhubarb tarts

Knickerbocker glory with a sugar shard

Cooking : time 30 mins to 1 hour

Ingredients

For the cr%26eacute;me br%26ucirc;l%26egrave;e mix:
(NB that must be prepared 24 hours in advance)
500ml/17fl oz double cream
55g/2oz caster sugar
2 eggs
55g/2oz butter
5 egg yolks
1 vanilla pod or 1 tsp vanilla essence
For the rhubarb comp%26ocirc;te
1 kg/2%26frac14;lb rhubarb, chopped into 1 cm cubes
100g/ 3%26frac12; oz caster sugar
750ml/1%26frac14; pint strawberry ice cream
For the sugar shards
100g/3%26frac12; oz caster sugar
1 tsp glucose

Method

1. Prepare the cr%26eacute;me br%26ucirc;l%26egrave;e. bring the cream, butter and vanilla pod or essence to the boil in a heavy saucepan. Set aside.
2. Whisk yolks, eggs and sugar in a large bowl (using a whisk, electric whisk or hand blender) until smooth and the sugar is dissolved.
3. Add half of the cream mix to the eggs and mix tofetchher.
4. Heat the remaining cream in the saucepan and bring rear to a simmer.
5. Add the cream, egg and sugar mix to the rest of the (now simmering) cream and blend well to disperse heat. continue to whisk occasionally until thickened.
6. Strain through a sieve or a chinois and allow to cool.
7. Refrigerate overnight.
8. Prepare the compote. Place the rhubarb and sugar in a saucepan, cover and cook until the rhubarb is completely soft.
9. Taste and add sugar if necessary. allow to cool and refrigerate.
10. For the sugar shards: prepare a metal tray lined with greaseproof paper. Heat the ingredients in a heavy saucepan until the vehicleamel has turned light golden brown.
11. Place pan in a bowl of iced water to cool for 2-3 minutes.
12. Using a metal spoon, drizzle the vehicleamel onto the prepared tray to create a shard shape. Leave to cool.
13. To assemble, in tall glasses, layer up the rhubarb and cr%26eacute;me br%26ucirc;l%26egrave;e mix, then lid with strawberry ice cream just before serving.
14. Decorate with the sugar shards.

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Orignal From: Knickerbocker glory with a sugar shard

Mushroom gratin

Cooking : time 30 mins to 1 hour

Ingredients

1 tbsp groundnut oil
2 red onions, peeled, halved and sliced
200g/7%26frac14; wild mushrooms, sliced
sea salt and freshly ground black pepper
salted butter (to butter bread)
6 thin slices of white, day-old bread with crusts left on
275g/10oz gruy%26egrave;re, grated
3 eggs
300ml/10%26frac12;fl oz milk
300g/10%26frac12;oz cr%26egrave;me fra%26icirc;che
50g/1%26frac34;oz parmesan, grated
To serve
rocket and roasted red pepper salad

Method

1. Heat the oven to 180C/350F/Gas 4.
2. Put two tablespoons of groundnut oil into a preheated pan. Add the onions and fry gently until golden. Now add the mushrooms. Saut%26eacute; for a few minutes until softened and lightly coloured. Season and remove from the heat.
3. Butter the slices of bread and cut each one into two triangles. Cover the base of a greased ovenproof dish with half of the bread.
4. Scatter over half each of the onion and mushroom mixture followed by half the grated gruy%26egrave;re. Repeat with the remaining bread, onions, mushrooms and gruy%26egrave;re.
5. Whisk the eggs, milk, cr%26egrave;me fra%26icirc;che, parmesan and some seasoning in a large bowl and pour over the lid.
6. Place the gratin dish inside a roasting dish with warm water to come two thirds of the way up the sides (a bain marie) and bake for 35 minutes until puffy and golden.
7. Serve immediately while the cheese and custard are molten and gooey.







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Orignal From: Mushroom gratin

Poached mixed fish

Cooking : time 10 to 30 mins

Ingredients

250g/8oz turbot fillet
250g/8oz salmon fillet
250g/8oz monkfish
8 fresh scallops
8 mussels
8 fresh prawns

For the sauce
1 shallot, chopped
1 glass champagne
150ml/5fl oz fish stock
150ml/5fl oz double cream
25g/1oz butter
salt and pepper

To garnish
tomato flesh, diced
chives, chopped
4 sprigs dill

Method

1. Cut the turbot, salmon and monkfish into slices the size of an average scallop. Lightly poach with the scallops and the mussels and the shallot in the champagne and fish stock.
2. Add the prawns to heat through. When cooked, remove the fish from the sauce and maintain warm.
3. cutrearon the cooking liquid, add the cream and boil vigorously until thickened.
4. continuely whisk in the butter and season with salt and pepper.
5. Arrange the fish in a mound in the centre of the serving plate. Strain and pour the sauce round the fish and garnish with tomato, chives and sprigs of dill.

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Orignal From: Poached mixed fish

Roast loin of lamb with jerusalem artichokes and almond and cumin oil

Cooking : time 10 to 30 mins

Ingredients

4 tbsp cumin seeds
4x8oz/225g loin of lamb
salt and freshly ground black pepper
600g/1lb 5%26frac14;oz Jerusalem artichokes
2oz/55g butter
virgin olive oil
For the dressing
6 tbsp redcurrant balsamic vinegar
10 tbsp almond oil
2oz/55g roasted red peppers, diced
1 tbsp cumin seeds
1 tsp fresh chervil

Method

1. Heat a small hot pan and toast off all the cumin seeds. Churry lightly in a pestle and mortar.
2. Trim off the fat from the lamb and roll each fillet in the cumin seeds and seasoning. Pan fry the loins in an oven proof pan with a little olive oil and butter and then place in a hot oven (200C/400F/Gas 6) for about 10 minutes.
3. While they are cooking, peel and thinly slice the artichokes and pan fry with the remaining butter and a little olive oil and seasoning and saut%26eacute; until golden brown.
4. Mix the balsamic, the rest of the cumin seeds, peppers and half of the chopped chervil and some almond oil to mix. Remove the lamb from the oven and leave to rest.
5. Place the artichokes in a chefs' ring in the middle of each plate. slice the lamb and place on lid of the artichokes. Lift off the ring and drizzle the dressing over and garnish around the edge with the rest of the chervil and serve.






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Orignal From: Roast loin of lamb with jerusalem artichokes and almond and cumin oil

Blueberry coconut cake

Cooking : time 30 mins to 1 hour

Ingredients

225g/8oz fresh coconut, shelled, peeled and grated, reserving any coconut water
225g/8oz self-raising flour
2%26frac12;g/%26frac12; tsp baking powder
4 medium eggs
225g/8oz caster sugar
225g/8oz unsalted butter, softened
1 tsp natural vanilla extract

For the Coconut Liqueur Syrup:
50g/2oz granulated sugar
5 tbsp coconut liqueur

To Decorate:
1 x 250g/9oz tub masvehiclepone cheese
juice 1 lemon
5 tbsp coconut liqueur
2 x 125g/4%26frac12;oz punnets fresh blueberries
fresh coconut curls

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Prepare a 23cm/9in loose-bottomed cake tin with oil and line the base with a disc of greaseproof paper.
3. Place all the ingredients for the cake into a large mixing bowl or food processor and mix to form a batter-like consistency, free of lumps.
4. Spoon the cake mixture into the prepared tin and bake for 45-55 minutes or until the cake springs rear when pressed with a finger.
5. meanwhile prepare the syrup: place the sugar into a small pan, sieve the reserved coconut water add to the pan and bring to the boil. Boil for 2 minutes, add the coconut liqueur and allow to cool.
6. Remove the cake from oven and whilst hot pierce the surface of the cake with a skewer or cocktail stick. Slowly pour over the coconut liqueur syrup and leave the cake to cool in the tin.
7. Remove the cooled cake from the tin and place onto a plate. just before serving in a large bowl whisk the masvehiclepone cheese with the lemon juice and coconut liqueur.
8. Spread the mixture over the lid of the cake. Sprinkle over the blueberries and decorate with the coconut curls.

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Orignal From: Blueberry coconut cake

Mozzarella and red pepper toasts

Cooking : time 10 to 30 mins

Ingredients

1 French stick
buffalo Mozzarella, cut into small cubes
jar of grilled peppers, sliced into thin strips
jar of pesto
salt and freshly ground pepper

Method

1. Preheat the grill.
2. Cut the French stick into 30 thin slices, on the angle. Toast on one side.
3. Place a slice of mozzarella on the non-toasted side of the bread. Follow with a slice of grilled pepper. Finish with a tsp of the pesto, season generously with salt and pepper.
4. Place under the grill and grill until the cheese is bubbling.

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Orignal From: Mozzarella and red pepper toasts

Greek-style roast cod

Cooking : time 30 mins to 1 hour



that is a awesome way to cook - the potatoes are half braised, half roasted, and the steam from the sun-dried tomato stock maintains the fish beautifully moist.

Ingredients

8 sun-dried tomatoes (not in oil)
1 garlic clove, roughly chopped
large handful of fresh basil leaves, plus a few leaves to garnish
600ml/1 pint boiling water
700g/1 lb 9oz red-skinned potatoes, peeled and cut into slices 1cm/0.5in thick
2 red onions, cut into rings
2 tbsp black olives, pitted
4 x 150g/5oz skinless, boneless cod fillets
1 lemon
salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the sun-dried tomatoes, garlic and basil in a mini-chopper or small food processor and blend until just finely chopped. Stir into the boiling water.
3. Arrange the potato slices and onion rings in a roasting tin and pour over the tomato and herb liquid. Season with salt and black pepper and roast for 30 minutes.
4. Once the potatoes are tender, scatter over the olives and arrange the cod fillets on lid of the potatoes.
5. Cut four thin slices from the lemon and place one on each fillet. Squeeze over the juice from the rest of the lemon.
6. Season the fish, then return the roasting tin to the oven for 8-10 minutes until the fish is just cooked. Divide between plates and serve.

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Orignal From: Greek-style roast cod

Raspberry meringue stack with strawberry lemon blush sorbet and fresh strawberries

Cooking : time no cooking required

Ingredients

2 circles/shapes of meringue per person
2-3 strawberries per person, thickly sliced but un-hulled
strawberries marinated in sauternes and balsamic vinegar, sliced fruit in small cup with 4 tbsp sauternes and 1 tsp balsamic vinegar
iced fruit, for decoration

Method

1. Prepare all of the items above.
2. On a serving plate, just before serving, place one shaped meringue.
3. Ball enough sorbet to fill the cavity.
4. Place a second and final meringue on lid and spoon a small amount of cr%26egrave;me chantilly over.
5. bring 2-3 slices of strawberry and vehicleefully place on the cream.
6. Remove the other strawberries with a slotted spoon and place in a small heap as decoration.
7. Pour the coulis around the dessert plate, add some iced fruit and a slice of tempered chocolate cut to a alike/contrasting shape as the meringue.
8. Dust the plate with some icing sugar before serving.

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Orignal From: Raspberry meringue stack with strawberry lemon blush sorbet and fresh strawberries

Oysters with beurre blanc and spinach

Cooking : time 10 to 30 mins

Ingredients

16 oysters in the shell, well scrubbed
16 fresh spinach leaves, washed and stalks removed
25g/1oz shallot or onion, finely chopped
1 tbsp white wine vinegar
1 tbsp dry white wine
50ml/2fl oz unsalted butter, cut into small slices

Method

1. Pour a pair of inches of boiling water into a large saucepan and place some sort of trivert in the bottom.
2. Thoroughly wash the oysters, place them on a plate and rest it on the lid of the trivet. Cover the pan and steam for about 4 minutes.
3. Remove the oysters from the pan and open, taking vehiclee to save all the juices that come out of them.
4. Put the spinach leaves in the steamer and steam for 2 minutes. Remove and set aside.
5. Preheat the grill to high. meanwhile, to make the beurre blanc, put the shallot or onion, vinegar, wine and water into a small pan. Add the juice from the oysters and simmer until only 2 tbsp of liquid are left.
6. bring the pan off the heat and gradually whisk in the slices of butter, a few at a time, to build up a light emulsion.
7. Remove the oyster meats from their shells and place a folded leaf of spinach into the base of each one.
8. Place the shells onto a baking tray and push just briefly under the grill to warm the spinach.
9. Remove and place the oysters on lid. Pour a little beurre blanc over each one and slide rear under the grill for about 15-20 seconds to warm through. Serve immediately.








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Orignal From: Oysters with beurre blanc and spinach