Panned Oysters With Garlic And Paprika Recipes

Steps:

• In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
• Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
• Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.

Steps:

• In a medium fry pan, saute garlic in olive oil over medium heat. Immediately remove from heat after garlic becomes dark brown. Add oysters with liquor, paprika, salt and pepper. Saute 4-6 minutes over medium heat, turning once. Oysters should be plump but not rubbery. Remove oysters and reduce liquid over medium-high heat for 2-3 minutes. Arrange oysters over slices of toasted bread. Drizzle with reduction and dust with extra paprika.

Steps:

• Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
• Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

Steps:

• Combine the cornmeal, flour, breadcrumbs, salt, cayenne and paprika in a pie plate. In another pie plate, whisk together the egg and buttermilk. Add the oysters to the egg-buttermilk mixture and turn gently with a large spoon to coat. Remove the oysters, one by one from the egg mixture with a pair of tongs and place in the crumbs. Turn several times to coat evenly with the crumb mixture, then transfer to a plate and let stand for 10 minutes.
• While the oysters "rest," make the garlic-onion slaw. Place the cabbage and sliced onion in a large bowl and season with salt and pepper. In a separate bowl, whisk together the buttermilk, mayonnaise, garlic, sugar and hot sauce. Add to the cabbage-onion mixture and toss to combine. Taste and adjust the seasoning as needed. Set aside until ready to assemble the sandwiches.
• Heat 1/4-inch of oil in a large skillet to 350°F (medium-high). Best if using enough oil in the pan to be equal to about 1/2 the thickness of the oysters. Test the temperature of the oil by adding a pinch of the dry crumb mixture - if it sizzles immediately, the oil is ready. Add 1/2 the oysters and fry until golden brown and crispy, turning once, about 2-1/2 minutes per side. Transfer to a paper towel-lined plate and blot very gently. Repeat with the remaining oysters.

Steps:

• 1. Preheat the oven to 400°F.
• 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
• 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
• 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
• 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
• 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.