The oysters are gratinated with a crisp mix of fresh herbs, savoury biscuit crumbs, and Jersey Blue soft cheese which creamy and slightly tangy taste accentuates the salty ozone flavour of the Jersey oysters. The very light continental style beer, Liberation Blonde provides the base for a refreshing dressing to the baked oysters and chilled is an ideal accompaniment.
There is a myriad of varieties of paella and a huge number of ingredients that go into different regional recipes, some call for chicken, rabbit or snails. This is my recipe is for a great, authentic paella de marisco or seafood paella, packed with tasty mussels and prawns and with a rich, full flavour from the garlic, Chorizo and smoked paprika.
I am at heart a big fan of enjoying the sweet delicate flavour of lobster as unadorned as possible and simply poached and served with a little melted butter and lemon.
Coquilles St. Jacques is a classic of French cuisine, gently poached scallops and mushrooms in a rich, cream sauce, garnished with enriched mashed potato and gratinated.