No.
1
OYSTERS
NATURAL ON ICE Serves 6
36 Knysna
oysters on the half shell
Lemon wedges
Tabasco Sauce (or
vinegar, horseradish, tartare, cocktail, etc.)
Freshly ground
black pepper
Brown bread and
butter
METHOD
Arrange oysters
on a bed of crushed ice. Serve very cold with lemon wedges and slices of brown
bread and butter. Provide a pepper mill to grind over oysters. Some people add a
few drops of Tabasco Sauce or other sauce of their choice.
No.
2
OYSTERS
WITH CHILLI-GINGER SALSA Serves
4
24 Knysna
oysters on the half shell
1 small, mild
chilli - seeded and finely minced
5 medium onions
finely minced
1 medium red
pepper seeded and finely minced
1 medium yellow
pepper seeded and finely minced
1 tablespoon
ginger finely minced
Juice of 1
lemon
1/4 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
METHOD
Combine chilli,
peppers and ginger. Add lemon juice, salt and pepper, and stir well. Put
spoonfuls onto opened oysters. Arrange oysters on a bed of crushed ice and serve
with lemon wedges and brown bread and butter.
No.
3
OYSTERS
WITH GREEN SALSA Serves 1
6 Knysna
oysters on the half shell
1 clove garlic
minced
1 tablespoon
parsley chopped
1 tablespoon
lemon juice
3 tablespoons
olive oil
Dash of
peri-peri sauce (or equivalent)
Dash of salt
METHOD
Mix above
ingredients together and top each oyster with the mixture. Arrange oysters on a
bed of crushed ice and serve with lemon wedges and brown bread and butter.
No.
4
OYSTERS
WITH FROZEN CHAMPAGNE Serves
4
24 Knysna
oysters on the half shell
1/4 cup onion
3/4 cup ginger
1/2 cup
champagne
1/2 cup sugar
2 tablespoons
black pepper
1 tablespoon
chives - chopped
METHOD
Place all
ingredients (except chives) into a food processor and puree for a minute. Put
mixture into a 9" pie dish and freeze. Serve oysters on a bed of crushed
ice and top with a teaspoon of the mixture. Garnish each oyster with a sprinkle
of chives, and serve with lemon wedges and brown bread and butter.
No.
5
OYSTERS
WITH LEMON VINAIGRETTE Serves
4
24 Knysna
oysters on the half shell
1/4 cup lemon
juice
1/2 cup oil
1/4 cup thick
cream
1 teaspoon
thyme chopped
1 tablespoon
chives chopped
METHOD
Combine ail
ingredients and mix well (can shake in a screw-top jay). Arrange oysters on a
bed of crushed ice, and pour a little of the mixture onto each oyster. Serve
with lemon wedges and brown bread and butter.
No.
6
OYSTERS
BLOODY MARY Serves 1
6 Knysna
oysters on the half shell
1 tablespoon
coriander finely chopped
1 tablespoon
fresh lemon juice
1 tomato finely
diced
1 red chilli
finely chopped
1/2 can tomato
juice
1/2 cucumber
peeled, seeded and finely chopped
Salt to taste
Splash of Vodka
Splash of
Tabasco Sauce
Splash of
Worcestershire Sauce
METHOD
Mix all
ingredients together and refrigerate for an hour. Arrange oysters on a bed of
crushed ice and top each oyster with a teaspoonful of the mixture. Serve with
lemon wedges and brown bread and butter.
No.
7
OYSTERS
CAVIAR Serves 1
6 Knysna
oysters on the half shell
Caviar
Lemon juice
Black pepper
METHOD
Cover the
oysters with some caviar, a drop of lemon juice and a grind black pepper. Put
oysters on a bed of crushed ice and leave for an hour before serving in order to
allow the flavors to mix. Serve with lemon wedges and brown bread and butter.
No.
8
OYSTERS
WITH SOUR CREAM AND CAVIAR Serves
8
48 Knysna
oysters on the half shell
60g black
caviar
3/4 cup of sour
cream
2 tablespoons
tomato sauce
2 teaspoons
lemon juice
2 teaspoons
onion finely grated
1/4 teaspoon
Tabasco Sauce
Salt and pepper
Brown bread and
butter.
METHOD
Remove the
oysters from their shells. Mix together the sour cream, grated onion, tomato
sauce, lemon juice, Tabasco Sauce, salt and pepper. Place about a teaspoon of
this mixture in the base of each shell, and replace an oyster onto the mixture.
Top with black caviar, and serve the oysters on the shell, on a bed of crushed
ice. Garnish with lemon wedges and serve with brown bread and butter.
No.
9
OYSTERS
ELIZABETH Serves 2
12 Knysna
oysters on the half shell
1/2 small
avocado
2 tablespoons
thick sour cream
2 tablespoons
whipped cream
1 tablespoon
red caviar
1 tablespoon
onion grated
1 teaspoon
lemon rind - grated
Tabasco Sauce
to taste
METHOD
Remove the
oysters from their shells. Mix together the creams, onion, lemon rind, and
Tabasco Sauce. Cut the avocado into 12 slivers and place one into each shell.
Top with the oyster and then the cream mix. Sprinkle with caviar and serve
oysters on a bed of crushed ice, together with lemon wedges and brown bread and
butter.
No.
10
OYSTERS
AVOCADO Serves 2
20 Knysna
oysters on the half shell
2 avocados
1 dessertspoon
dry white wine
Juice of 1
small lemon
Salt and pepper
Brown bread and
butter.
METHOD
Half the
avocados, scoop out the stones and sprinkle lightly with salt and lemon juice.
Fill each avocado half with oysters, and sprinkle with wine and pepper. Allow to
stand for about 5 hours. Serve well chilled with lemon wedges and brown bread
and butter.
No.
11
OYSTERS
AND SMOKED SALMON Serves 2
12 Knysna,
oysters on the half shell
2 thin slices
of smoked salmon
Black caviar
Dill to garnish
METHOD
Cut each slice
of smoked salmon into 6 thin strips and roll up. Place roll of smoked salmon and
1/2 teaspoon of caviar on each oyster. Arrange oysters on a bed of crushed ice
and garnished with dill. Serve with lemon wedges and brown bread and butter.
No.
12
OYSTERS
WITH LIME AND CORIANDER SALSA Serves
4
24 Knysna
oysters on the half shell
1 tomato peeled,
seeded and minced
1-2 small green
chilies
1/3 cup
coriander chopped finely
2 tablespoons lime juice (or lemon juice)
2 cloves garlic
minced
1/4 teaspoon
salt
Black pepper to
taste
METHOD
Mix together
chilli, coriander garlic, tomato, lime juice, salt, and black pepper. Set aside
for an hour. Place a teaspoon of salsa onto each oyster. Arrange oysters on a
bed of crushed ice and serve with lemon wedges and brown bread and butter.
No.
13
OYSTER
ROMANO SALAD Serves 6
1 pint (about 3
cups) shucked Knysna oysters
500g egg
fettuccini or egg fusilli cooked and tossed with olive oil
1 cup dry white
wine
500g asparagus
(or substitute green peas, zucchini, or broccoli)
1 glove garlic
1/4 cup pine
nuts
125- ham
julienned
4 tabblespoons
olive oil
1 1/2
tablespoons balsamic vinegar
Salt and pepper
METHOD
Poach oysters
in wine and oyster nectar (juices) until edges curl. Trim, peel and blanch
asparagus in boiling salted water, refresh in ice water and cut into 1-inch
pieces. Heat olive oil in saucepan and cook garlic clove for a minute, then
discard garlic. Add pine nuts and toast lightly. Put cooked pasta into large
bowl and toss with olive oil and nuts. Add asparagus, ham, olives, oysters and
vinegar. Add salt and pepper to taste.
No.
14
OYSTERS
WITH GARLIC, CORIANDER AND CHILLI
Serves 1
6 Knysna
oysters on the half shell
2 tablespoons
of Thai fish sauce
1 1/2
tablespoons lemon juice
2 tablespoons
white sugar
2-3 large
cloves garlic finely chopped
1 small bunch
fresh coriander finely chopped
1 red chilli
seeded and finely chopped
METHOD
Mix together
all ingredients and spoon small teaspoon onto each oyster. Arrange oysters on a
bed of crushed ice, and serve with lemon wedges, brown bread and butter, and
freshly ground black pepper.
No.
15
OYSTERS
WITH TOMATO SALSA Serves 1
6 Knysna
oysters on the half shell
2 tomatoes cut
into small cubes
3 teaspoons of
garlic chopped
3 tablespoons
olive oil
12 teaspoons
(60g) pesto
METHOD
Mix the
ingredients together and spoon a little of the mixture onto each oyster. Arrange
oysters on a bed of crushed ice and serve with lemon wedges and brown bread and
butter.
No.
16
OYSTERS
CZARINA Serves 4
24 Knysna
oysters on the half shell
4 eggs
hard-boiled
6 tablespoons
cream
Black caviar
Brandy
METHOD
Whip cream
until peaking and add a drop of brandy. Mash separately the yolks and whites of
hard-boiled eggs. Spoon the cream over the oysters, top with the grated
egg-white, then the grated egg-yolk, and black caviar. Arrange oysters on a bed
of crushed ice and serve with lemon slices and brown bread and butter.
No.
17
OYSTERS
WITH VEGETABLE MIX Serves 4
24 Knysna
oysters on the half shell
1 small carrot
finely diced
1 stick celery
finely diced
1/4 each of red
and green peppers finely diced
sprig of basil
finely chopped
3 tablespoons
olive oil
1 tablespoon
lemon juice
Salt and black
pepper
METHOD
Mix together
finely diced vegetables and basil. Blend together the oil, lemon juice, salt and
pepper. Mix the vinaigrette and vegetables together and spoon onto the oysters.
Arrange the oysters on a bed of crushed ice and serve with lemon wedges and
brown bread and butter.
No.
18
OYSTERS
WITH RED WINE VINEGAR DRESSING
Serves 8
48 Knysna
oysters on the half shell
2 small onions
finely chopped
1 clove garlic
finely chopped
10ml water
40ml red wine
vinegar
1 teaspoon
peanut oil
Black pepper
METHOD
Moisten garlic
with peanut oil. Mix garlic and onions, and add water and vinegar. Season and
leave for about an hour before pouring over oysters. Arrange oysters on a bed of
crushed ice, and serve with lemon wedges and brown bread and butter.
No.
19
QUICK
OYSTERS ROCKEFELLER Serves 1
4 Knysna
oysters on, the half shell
60g pesto
Spinach leaves
torn into small pieces
Gruyere cheese
grated
METHOD
Place about 15g
pesto onto each opened oyster. Cover with piece of spinach leaf and sprinkle
with cheese. Place in an oven at 220C for about 4 minutes or until cheese is
melted. Serve with brown bread and butter.
No.
20
CHEESY
OYSTERS Serves 2
12 Knysna
oysters on the half shell
1/4 cup of crab
meat - moistened with yoghurt
1 spring onion
chopped
1 cup
mozzarella cheese grated
Barbecue sauce
METHOD
Mix together
crab meat, onion and barbecue sauce, and spoon over oysters. Arrange oysters on
an ovenproof plate, top with cheese and grill until cheese melts. Serve with
brown bread and butter.
No.
21
OYSTERS
SAMBUCCA Serves 1
4 Knysna
oysters on the half shell
30g Sambucca
Spinach leaves
torn into small pieces
Swiss cheese
grated
METHOD
Onto each open
oyster, pour 11/2 teaspoons of Sambucca, cover with a spinach leaf and Swiss
cheese. Place in a 220C oven for about 4 minutes or until the cheese melts.
Serve with brown bread and butter.
No.
22
OYSTERS
WITH PEPPERCORN SAUCE AND CAVIAR
Serves 1
4 Knysna
oysters on the half shell
60g cream
30g chives cut
into small pieces
30g caviar
Pinch of red
peppercorns
METHOD
Reduce the
cream in a saucepan, and add the chives and peppercorns. Spoon onto each oyster
and garnish with caviar. Serve with brown bread and butter.
No.
23
OYSTERS
MIGNONETTE Serves 6
36 Knysna
oysters on the half shell
1/2 cup of dry
white wine
1 tablespoon
sherry vinegar
1 small onion
finely chopped
Salt and pepper
to taste
METHOD
Place wine and
vinegar into saucepan and reduce to half. Stir in the onion, and salt and pepper
to taste. Spoon the sauce over the oysters. Arrange oysters on a bed of crushed
ice, and serve with brown bread and butter.
No.
24
OYSTER
COCKTAIL Serves 4
4 shucked
Knysna oysters
8 tablespoons
tomato juice
1 tablespoon
lemon juice
1/2 teaspoon
anchovy paste/sauce
1 teaspoon
horseradish sauce
1 dessertspoon
vinegar
1 dessertspoon
Worcestershire sauce
METROD
Place 6 oysters
in each stemmed glass. Mix all ingredients and chill well. Spoon over the
oysters and garnish with a lemon wedge. Serve with brown bread and butter.
No.
25
OYSTER
CANAPES Quantities as
required
Knysna cocktail
oysters
Hard-boiled
egg-yolks
Chopped chives
Butter
Prepared
mustard
Mayonnaise
Strips of brown
bread
METHOD
Add prepared
mustard to butter, and butter strips of brown bread. Dip oysters in mayonnaise
and place on bread. Decorate with egg-yolk and chive mixture.
No.
26
OYSTER
LOAF
250g cream
cheese
1 can smoked
oysters
1 tablespoon
onion minced
2 tablespoons
mayonnaise
1 teaspoon
Worcestershire sauce
Dash of garlic
powder, Tabasco sauce, salt.
METHOD
Mix
all ingredients. Place
mixture on waxed paper in shape of loaf, and into refrigerator overnight. Serve
with crackers.
No.
27
OYSTERS
A LA KING Serves 6
36 shucked
Knysna oysters
2 1/2 cups
combined oyster liquid and milk
250g mushrooms
sliced
4 tablespoons
flour
1/2 cup red
pepper finely chopped
1/4 teaspoon nutmeg
Rye toast
Black pepper
METHOD
Poach oysters
in their own liquid for about 5 minutes. Saute mushrooms in a little oil, and
add red pepper, nutmeg, and black pepper to taste. Cook until tender, and add
flour to soak up juices. Slowly add oyster and milk liquid to mushroom mixture,
and stir until sauce thickens. Place oysters onto hot rye toast, and pour hot
sauce over them.
No.
28
OYSTER
AND ASPARAGUS SALAD Serves 6
12 shucked
Knysna oysters
1 kg asparagus
fresh
60g Roquefort
cheese
1 large sweet
onion sliced paper thin
1 cup tomatoes
peeled, seeded and diced
3/4 cup sour
cream
Cayenne pepper
Salt and
freshly ground white pepper
METHOD
Wash, trim and
peel asparagus, and blanch in boiling water for a minute. Refresh in ice water,
drain and chill. Mix Roquefort cheese and sour cream, and season to taste.
Arrange asparagus onto plates and place two oysters on top, top with onion
rings, and spoon over Roquefort dressing. Garnish with dash of cayenne pepper
and tablespoon of diced tomatoes.
No.
29
OYSTER
CHOWDER SOUP Serves l0
24 shucked
Knysna oysters with nectar (juices)
1 litre fish
stock
1 cup flour
1 teaspoon
parsley chopped
2 cups potatoes
diced and boiled
2 cups onions
chopped
1 1/2 cups
thick cream
1/2 cup butter
Salt and pepper
to taste
METHOD
Saute onions in
1/4 cup butter for 2-3 minutes. Add oysters and nectar and simmer 4-5 minutes.
Add fish stock and bring to boil. Reduce heat and simmer for about 8 minutes.
Mix flour with remaining butter and add to mixture to thicken. Simmer for about
5 minutes. Add cream, parsley and potatoes and simmer for about 3 minutes. Add
salt and pepper to taste.
No.
30
OYSTERS
VOL-AU-VENT Serves 4
24 shucked
Knysna, oysters
12 small
vol-au-vent cases
100g unsalted
butter
2 cloves garlic
- minced
2 tablespoons
parsley finely chopped
Lemon juice
Oyster nectar
(juice)
Salt and pepper
IMETHOD
Set aside the
vol-au-vent cases and the oysters. Mix all other ingredients together making a
garlic butter. Place vol-au-vent cases onto a baking sheet and heat in a hot
oven for 3-4 minutes. Place 2 oysters into each case, and a dollop of garlic
butter on each. Return to a hot oven for about 2 minutes or until butter
bubbles. Serve immediately.
No.
31
SCALLOPED
OYSTERS Serves 4
1 pint (about 3 cups) of shucked Knysna oysters
8 tablespoons butter cut into small pieces
2 cups of cracker crumbs
1/4 cup of whipping cream
1/4 teaspoon ground nutmeg
Salt and pepper 4
METHOD
Set aside 1/3 cup of the cracker crumbs and l tablespoon of butter for
the topping. Lightly butter a casserole dish and cover the bottom with some of
the cracker crumbs. Top with a layer of oysters, a layer of crumbs, and some of
the butter pieces. Repeat the layers until all the oysters have been used.
Season with salt, pepper and nutmeg. Pour cream over, then top with reserved
crumbs and butter. Bake in a 180C oven for about 30 minutes until browned.
No.
32
OYSTER
CUCUMBER BOATS Serves 4
12 shucked Knysna oysters
2 small cucumbers (or large one cut in half)
2 slices smoked salmon - diced
1/2 cup watercress leaves
1/4 cup chopped chives
Lemon wedges
Salt
DRESSING:
2/3 cup plain yoghurt
1 tablespoon lemon juice
2 teaspoons white wine vinegar
Freshly ground pepper
METHOD
Halve cucumbers lengthwise and remove seeds and a little pulp. Sprinkle
with salt, and invert on a paper towel to drain for about 30 minute, Place
oysters, watercress leaves, smoked salmon and chives into a bowl. Mix dressing
and add to the oyster and salmon mixture, and season to taste. Fill each
cucumber half with the oyster salad and serve on a bed of watercress with lemon
wedges.
No.
33
OYSTERS
IN CHAMPAGNE SAUCE Serves
4
24 Knysna oysters on the half shell
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
1/2 cup of oyster nectar juice)
1/2 cup champagne (or dry sparkling wine)
1/4 teaspoon celery seed - ground
Ground pepper
METHOD
Melt butter and stir in 1/2 cup of oyster nectar and champagne. Cook on
high and add flour gradually, stirring constantly. Cook for about 4 minutes or
until thickened, and add celery seed and pepper to taste. Place oysters on an
oven rack and pour a little sauce onto each one. Grill for about 2 minutes or
until just golden.
No.
34
CHILLED
AVOCADO SOUP WITH OYSTERS Serves
4
8 shucked Knysna oysters
2 ripe avocados
1 lemon juiced
2 cups chicken stock
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
Salt and white pepper to taste
METHOD
Place all ingredients (except the oysters) into a blender and blend.
Chill soup and serve with two fresh ousters on top of each individual portion.
Drizzle extra virgin olive oil on top of the oysters.
No.
35
OYSTER
AND GREEN PEA SOUP Serves
6
1 pint (about 3 cups) shucked Knysna oysters
6 tablespoons butter
3 cups green peas shelled
2 cups milk
2 cups fish stock
1/2 cup dry white wine
1/2 cup onion finely chopped
1/4 cup chives chopped (optional)
Salt and ground pepper
METHOD
Melt 2 tablespoons of butter and saute onions till soft. Add peas and
milk, and cover and simmer until peas are soft. Stir in stock and wine and bring
to the boil. Add oysters and nectar juices) and heat until oysters begin to
curl. Add remainder of butter and puree mixture in blender or food processor.
Return to stove, add salt and pepper, and serve garnished with fresh peas or
chopped chives.
No.
36
OYSTERS
IN MUSHROOM CANAPES Serves
4
12 shucked Knysna oysters
12 large mushrooms de-stemmed and peeled
6 slices of bread
Olive oil
Paprika
Celery salt
Salt and pepper
Parsley fresh sprig
METHOD
Cut the bread into circles about 2-3 inches in diameter, then toast.
Place the oysters on the underside of the mushrooms, and dip into olive oil.
Dust with the spices and place under a hot grill. Place mushrooms onto the toast
and garnish with the sprig of parsley.
No.
37
CHILLI
OYSTERS Serves 1
6 shucked Knysna oysters
1/2 cup of cooked vermicelli noodles
1/4 cup of cream
1 teaspoon coconut shredded
1 teaspoon coconut - dessicated
1 teaspoon chives chopped
1/2 teaspoon mild chilli seeded and chopped
METHOD
Place the cream, chives, coconut and chilli into a frying pan and bring
to the boil. Boil until thickened and add the juices from the oysters, and then
the oysters. Serve on the hot vermicelli noodles
No.
38
OYSTERS
WITH BREADCRUMBS AND GARILIC Serves
4
24 shucked Knysna oysters
30g butter cut into small pieces
1 cup of fresh white breadcrumbs
1 teaspoon garlic finely chopped
5 teaspoons parsley finely chopped
Parmesan cheese - grated
METHOD
Generously butter a casserole dish. Melt the butter in a pan, and add
breadcrumbs and garlic. Toss for about 2 minutes or until crisp and golden, and
stir in parsley. Spread 2/3 of the mixture in bottom of dish and then arrange
the oysters on top. Add the grated cheese to the remaining 1/3 of the mixture
and spread over the oysters. Dot with butter and bake in top 1/3 of the oven for
about 15 minutes, until the crumbs are golden and the juices in the dish
bubbling.
No.
39
OYSTERS
CASINO Serves 6
36 Knysna oysters on the half shell
3 slices of bacon
1/2, cup onion minced
1/4 cup green pepper minced
1/4 cup celery minced
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 drops Tabasco; sauce
METHOD
Cook the bacon until crisp, remove from pan, drain and crumble. To the
bacon fat add the onion, green pepper and celery and cook until almost tender.
Season with lemon juice, Worcestershire sauce and Tabasco. Spoon the mixture
onto the oysters in the shells, and top with crumbled bacon. Bake for about 10
minutes in a 200C oven.
No.
40
ANGELS
ON HORSEBACK Serves 2
12 shucked Knysna oysters
6 slices lean bacon
1/2 cup dry white wine
1 clove of garlic chopped
Salt and pepper to taste
METHOD
Mix together the wine, garlic, salt and pepper. Add the oysters and
marinate for about 20 minutes. Cut each bacon slice in half and wrap each oyster
with a piece of bacon, securing it with a toothpick. Grill on both sides until
the bacon is crisp.
No.
41
OYSTERS
WRAPPED IN BACON AND CHEESE Serves
3
18 shucked Knysna oysters
9 slices lean bacon
Cheese (cheddar, Swiss, cream your choice)
METHOD
Cut bacon slices in half and lay an oyster on each. Cut a piece of cheese
sized to fit on top, wrap oyster and cheese in bacon, securing it with a
toothpick. Place oysters on a shallow baking dish and cook for about 10 minutes
in an oven at 220C, until bacon is crisp.
No.
42
BACON
OYSTERS Serves 3
18 Knysna oysters on the half shell
6 slices bacon fried and crumbled
2 onions chopped and fried
Parsley fresh, chopped
Lemon wedges
METHOD
Mix together the fried onions ' bacon and freshly chopped parsley. Spoon
a little of the mixture onto each oyster. Place oysters in the oven for a few
minutes and serve warm with lemon wedges.
No.
43
OYSTERS
SALTICRAX Serves 4
1 pint (about 3 cups) shucked Knysna oysters
2-3 cups of Salticrax - crushed
125g butter
1/2 - 1 cup whipping cream
Worcestershire sauce
METHOD
Melt the butter and stir in the Worcestershire sauce. Add the crushed
Salticrax and the oysters. Put mixture into a baking dish and pour the cream
over the top. Bake in shallow glass baking dish for about 20 minutes (until
bubbling) at 220C. Mixture should be about 11/2 - 2 inches thick. Brown under
the grill and serve.
No.
44
OYSTERS
AND CRABMEAT Serves 3
18 Knysna oysters on the half shell
500g crabmeat
3/4 cup of mayonnaise
1 cup mozzarella cheese - grated
1/2 cup cheddar cheese grated
1/2 cup Parmesan cheese grated
L~
1 tablespoon garlic sauce (or 1 teaspoon minced garlic)
METHOD
Mix all ingredients together and spoon 2-3 teaspoons of the mixture onto
each open oyster. Bake for 8 - 10 minutes at 220C.