Cheese And Oyster Vol Au Vents Recipes

OYSTER VOL-AU-VENTS

Steps:

• Pat the oysters dry with paper towels and set aside.
• Prepare béchamel sauce by combining the milk, bay leaf, onion, peppercorns and celery in a small, heavy-based saucepan, over a medium heat until bubbles form around the edge of the saucepan. Remove from the heat and stand at room temperature for 15 minutes to cool. Strain and reserve the milk.
• Melt the butter in a small saucepan until hot and bubbling. Add the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk, whisking constantly to avoid the sauce from becoming lumpy.
• Return the saucepan to the heat and cook the sauce, stirring constantly on a medium-high heat until it comes to the boil and thickens. Season to taste with salt, pepper and nutmeg.
• Preheat the oven to 200ºC.
• Spoon 1 teaspoon of béchamel sauce into the base of each vol-au-vent case, top with an oyster and spoon over a little extra béchamel sauce.
• Bake in the oven for 8-10 minutes, or until the pastry is crisp and hot. Just before serving, sprinkle with chopped chives.
• Note: These vol-au-vents can be prepared a few hours in advance and put in the oven just before they are required.

CHEESE AND OYSTER VOL-AU-VENTS

Steps:

• Place half a teaspoon of cream cheese into each vol-au-vent shell.
• Cut oysters in half (or appropriate size for shells) and place on top of cream cheese.
• Combine diced cheddar, parsley, pepper and bread crumbs in a small bowl and mix.
• Place a teaspoon of mixture on top of each oyster.
• Cook in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
• Allow 5-10 minutes cooling time before serving.

VOL-AU-VENT OF LOUISIANA SEAFOOD

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Saute the green onions and shallots until they're limp.
• Add the wine and bring it to a boil.
• Reduce until most of the liquid is gone.
• Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
• (Also add tarragon at this point if using dried.) Add scallops and shrimp.
• Cook for four minutes, then add oysters and fresh tarragon.
• Cook until edges of oysters are curly.
• Throughout the process, agitate pan to slosh the sauce over the seafoods.
• Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.

PARTY VOL-AU-VENTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.
• Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings (see 'goes well with'). The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.