The peacemaker: oyster and bacon loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | 6 inch French loaf | |
| 2 | teaspoons | Light olive oil with a dash of toasted |
| ; sesames oil | ||
| 1 | Clove garlic; bashed, peeled and | |
| ; chopped finely | ||
| 3 | ounces | Canadian bacon; sliced very thinly |
| ; and cut into | ||
| ; matchsticks | ||
| 1 | teaspoon | Chopped fresh tarragon leaves |
| ½ | cup | All purpose flour |
| 1 | pinch | Freshly ground sea salt |
| 1 | pinch | Freshly ground black pepper |
| 15 | ounces | Small fresh shucked oysters from a jar; strained, liquid |
| ; reserved | ||
| 1 | tablespoon | Chopped fresh parsley |
| 2 | tablespoons | Freshly squeezed lemon juice |
| 3 | Roma tomatoes; halved lengthways | |
| ½ | cup | Strained yoghurt |
| 1 | teaspoon | Prepared horseradish |
| 1 | pinch | Ground saffron |
| Oyster essence; (see directions) | ||
| 1 | tablespoon | Chopped fresh parsley |
Directions
FILLING
SAUCE
Slice open the French bread loaf down one side, leaving a hinge on the least cracked side of the bread. Scoop out the soft centre, leaving ½ inch of bread all round (you should have about 6oz of good breadcrumb mixture that you can dry out, freeze and use later.
Pour the oil into a large skillet and fry the garlic and bacon on medium heat for 30 seconds. Add the bacon and fry for 1 minute. Stir in the tarragon and remove from the heat. Pre heat the oven to 450F.
Measure the flour, salt and pepper into a plastic re-sealable bag and shake to mix well. Put about 3 oysters into the bag at a time, shake until well coated , then lay on top of the cooked bacon mixture. When all the oysters are coated and in the skillet, return to the heat and fry for 3 minutes on each side. Sprinkle with the parsley, lemon juice and a small amount of pepper. Spoon into one side of the hollowed out bread loaf. In the same skillet, fry the tomatoes for 1 minute on each side just to soak up the pan juices.
Place the tomatoes on top of the oysters, cut side down. Top the filled loaf with its lid, wrap with aluminium foil quite tightly, making sure it's covered well, place on a baking sheet and bake for 10 minutes. Open the foil and bake for 5 minutes to crisp the bread.
While the loaf is baking, deglaze the skillet with the reserved oyster juices, making sure to scrape up any bits from the bottom and sides of the pan. Strain this into a small bowl and mix together with the strained yoghurt, horseradish and saffron. It should be the same colour as mayonnaise.
Remove the loaf from the oven and place on a carving board. Open the bread lid, pour in the sauce and close. Cut into 6 slices and serve on individual plates, garnished with the parsley. It can be served warm or cold.
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