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COOKBOOK: Simply Too Good To Be True 2 - Annette Sym
So you like oysters but can’t eat them natural? This is definitely one recipe for you to try. I personally love them natural but I really loved this version of a cook oyster in a shell.
How many times do you host a dinner party and are unsure as to what to make that will taste superb, impress and take no time to make. This recipe would make a wonderful entree with a baked salmon dish for a main. I know that I’d be in heaven but of course your only downside is if you have any guests that don’t eat these tiny little creatures from the sea. You alway have to have a backup plan!
Jessica, my daughter in law, is not an oyster eater and she absolutely loved them! I can now confirm that she has been converted !! Yes she loved the florentine and commented that it didnt have that strong flavour that a natural oyster has.
RECIPE:
Making the florentine is like making a white sauce. Yes, you can cheat and buy a sachet of white sauce mix but you should still give it a go making it from scratch. White sauce is frequently used in many recipes and requires a little perfecting before you get it just right. If you follow the cookbook recipe it the sauce will burn. You will need to stir not only continuously but vigorously at all times. Forget the simmering after you add the soup mix. By this stage you need to have it off the heat, add the soup mix and keep stirring. (watch the video)
I learned to make white sauce from scratch by destroying many pots. It is a sauce that requires a lot of practice, so start today.
Definitely for an advance cook but only because you're required to make the sauce. Having said that, if you wish to cheat and buy the packaged mix a moderate cook can definitely make this wonderful dish!
RECIPE
SERVES 4
4 x 1 dozen (3 each person)
SAUCE:
2 teaspoons butter or margarine
1/2 teaspoon crushed garlic
2 teaspoons plain flour
1 1/2 cups skim milk
1 x 35g packet salt reduced french onion soup (continental)
1 x 250g packet frozen spinach (defrosted)
1 cup reduced fat grated tat cheese
Melt butter in medium size saucepan, add garlic and cook for 30seconds. Stir in flour and mix well using a whisk. Slowly add milk to saucepan, stirring continuously avoid lumps.Add in dry soup mix and simmer for 3 minutes. Stir in spinach and cook a further 2 minutes. Place oysters on a flat baking tray. Soon sauce evenly over each oyster an then top with cheese. Grill until golden brown.
