Angels on horseback, pea pâté

Angels on horseback, pea pâté

By
From
Everyday Seafood
Serves
4

Angels on horseback are typically served as a classic hors d’oeuvre or canapé. In the summer, I like to cook them on the barbecue and serve them with a glass of bubbles or, I think, even better, a beer. I use our farmed Rock oysters for this dish; I wouldn’t use a native oyster for cooking. The pea pâté is really refreshing with the salty oyster and bacon, and it also makes a great vegetarian course on its own with some sourdough.

Ingredients

Quantity Ingredient
20 rock oysters, shucked
20 rashers smoked streaky bacon
a drizzle olive oil

For the pea pâté

Quantity Ingredient
300g freshly podded or frozen peas
100g full-fat cream cheese
100g full-fat greek yoghurt
1 lime, juiced
20 mint leaves, shredded
sea salt
freshly ground black pepper

To finish

Quantity Ingredient
extra virgin olive oil

Method

  1. To make the pea pâté, bring a pan of salted water to the boil and have a bowl of iced water ready. Once the water is boiling, add the peas and cook for 2 minutes. Drain and then plunge the peas into the ice-cold water to cool quickly so they keep their colour. When cold, drain well.
  2. Tip the peas into a food processor and add the cream cheese, yoghurt, lime juice and mint. Blend for 3 minutes until smooth, then season with salt and pepper to taste. Spoon the pâté into a serving bowl, cover and place in the fridge to set.
  3. Light the barbecue about 30 minutes before you want to cook the oysters, or preheat the grill. Meanwhile, check the oysters for any fragments of shell. Lay a rasher of bacon on a board, place an oyster at one end and roll up to enclose the oyster. Thread onto a skewer to hold it together. Repeat with the rest of the oysters, threading 5 wrapped oysters onto each of 4 skewers.
  4. To cook, drizzle the oysters with a little olive oil and then carefully place them on the barbecue grid or grill tray. Cook for 2 minutes on each side.
  5. Once cooked, place the skewered oysters on a platter. Add a drizzle of olive oil to the pea pâté and serve with the skewers.
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