LOVE FOOD: Hot date canapes

Serve these as an appetiser and you may as well forget the main course!

oyster sabayon8 oysters
80g vongole
10cl Champagne
10cl water
1 leek
half a small onion
3 egg yolks
tsp olive oil

Preheat the grill.

Shuck the oysters and remove from the shells, draining and reserving the liquid from inside the oysters.

Wash the leeks and cut into thin slices. Peel and finely dice the onion.

Heat a large cooking pot or saucepan. Add the olive and then sweat the leeks with a pinch of salt. Add the liquid from the oysters and cook 10 minutes. Add the chopped onion, champagne and the water to a saucepan. Cover and cook over a high heat until the vongole have opened. Drain the juice and then reduce by half. Place a spoonful of leeks in each oyster shell and then place an oyster on top.

In a bowl over a bain-marie, beat the egg yolks into the mixture and when it starts to thicken, remove from the heat and whisk vigorously.

Cover each oyster with the sabayon and then cook under the grill for 2 minutes.

Serve immediately with the rest of the bottle of Champagne!

Monique Chambers

Monique Chambers

Monique started indulge in 2011 and has since created Indulge Me GIFT and Indulge Me FOOD and volume 1 of The Artists Directory - Malta. A marketing professional by trade, Monique's passion is to promote local talent and Malta in general. Free time is her biggest indulgence, when she can tinker in her craft room or the kitchen, or be selfish with a book, the sofa and good glass of wine (of course, wearing something beautiful and with freshly coiffed hair!)

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