Oysters Mornay

I posted a recipe for Oysters Kilpatrick a while ago, so I thought I would post one for Mornay, I have to say kilpatrick are probably my favourite, but mornay are very good. I think it just depends on personal preference and tastes.

I will post a recipe for 4 as a starter, when I make oysters I like to make half kilpatrick and half mornay. It was my sisters birthday on the weekend and this in one of the dishes I did, my sis has never eaten an oyster and always proclaimed yuk. Well we managed to convince her to try a mornay one, she loved it and so decided to also try the kilpatrick, she couldn't believe she had been missing out on something so good for so long.

Ingredients

24 Oysters (half shell, you can buy oysters in some parts of the world on the half shell, much easier, I can't I have to buy whole, so if you have to buy whole, please make sure you use an oyster knife to open.)
2 Cups Milk
1 Cup grated Gruyere cheese
2 Tablespoons Parmesan
2 Teaspoons cornflour
2 Tablespoons Parmesan (extra)
Rock Salt


Method

1. Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency.

2. Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted.

3. Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.)

4. Grill Oysters until browned and bubbling.


All photo's taken by me unless otherwise stated.

Steak Balmoral

I haven't posted for a couple days as it was my sisters 25th birthday, so I was busy cooking and baking up a storm. I made several dishes some I have already posted and some I haven't, so I will be posting these over the next few days. Today, I am posting a recipezaars, member recipe, as I am tired after the late night and all the cooking. I do not want to do lots of typing today or having to think what to say. I made this recipe a few nights ago and it was really good. If you want to read all the reviews on this recipe click here.

Ingredients

4 Aberdeen Angus steaks (I used Argentinian steak fillet)
4 Tablespoons Scotch whiskey
10 Ounces heavy whipping cream
5 Ounces beef stock
4 Ounces sliced mushrooms
1 Teaspoon coarse grain mustard
salt and pepper
1 Ounce butter


Method


1. Pan fry the steaks and keep them warm.

2. Add the whisky to the pan and carefully set it alight.

3. Add the cream, stock and mushrooms and bring to a boil. (I cooked my mushrooms in a separate pan, as I prefer them browned, then added them.)

4. Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.


I served mine with potato crisps sprinkled with rosemary and garlic. I also served asparagus wrapped in bacon, really yummy and easy to do.

I cook a couple of cloves of garlic in a pan with some olive oil, I wrap 5 asparagus with one piece of bacon, repeating for as many as you want to make. Place in a shallow baking dish drizzle garlic and olive oil over and bake in 180c oven until bacon is cooked and asparagus tender, about 10 Min's

All photo's taken by me unless otherwise stated.