Reseptit69 Oyster recipes
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. No.
45 OYSTERS
BACON KIPS Serves 4 1 pint (about 3 cups) shucked Knysna oysters 2-3 cups Bacon, Kips crushed 2 eggs 2 tablespoons 'r 1/2 teaspoon paprika 1/4 teaspoon oregano Oil for frying METHOD Mix together crushed Bacon Kips, paprika and oregano; Beat together eggs
and water, Dip oysters into egg mixture, then roll in crumb mixture. Leave for
about 30 minutes to set crust, then fry in hot oil until crusty (for about 5
minutes). Drain and serve with tartare sauce. No.
46 OYSTERS
AU GRATIN Serves 3 1 pint (about 3 cups) shucked Knysna oysters 6 slices buttered toast 2 eggs beaten 1 cup cheese grated 1/2 cup milk 1 teaspoon salt 1 teaspoon prepared mustard 1/2 teaspoon paprika METHOD Trim crusts from bread and cut each slice into quarters. Mix together
eggs, seasonings and milk. Layer bread in a buttered casserole dish, and cover
with a layer of oysters. Sprinkle with grated cheese. Repeat layer, and pour
milk mixture over contents of dish. Top with more grated cheese and bake for 30
minutes (or until brown) at 180C. No.
47 OYSTER
SOUFFLE Serves 4 1 pint (about 3 cups) shucked Knysna oysters cut in small pieces 2 cups milk 1 cup unsalted crackers crushed 3 eggs beaten 1 teaspoon onion grated 1 teaspoon salt METHOD Mix together: oyster pieces, beaten eggs, milk, salt, onion and cracker
crumbs. A little of the oyster nectar (juices) can be added if mixture appears
too dry. Bake in a greased casserole dish for about an hour at 160C. No.
48 OYSTER
AND LEEK STEW Serves 6 2 pints (about 6 cups) shucked Knysna oysters 1 1/2 cups leeks sliced 2 tablespoons butter 3 tablespoons flour 2 cups light cream 2 cups milk 1 teaspoon anchovy paste Dash of bottled hot pepper sauce (optional to taste) METHOD Cook leeks in butter until tender. Stir in flour and anchovy paste, and
add cream and milk. Cook and stir until slightly thickened. In a separate
saucepan place oysters and about 3 CLIPS of oyster juices, and cook for about 2
minutes until oysters curl around the edges. Add this oyster mixture to the
cream mixture, and hot pepper sauce to taste. Serve with rice or cooked noodles,
or in individual dishes as a starter. No.
49 OYSTER
STEW Serves 3 1 pint (about 3 cups) shucked Knysna oysters 4 tablespoons butter 1 cup of milk 1 cup of cream 3 tablespoons parsley chopped 1 teaspoon Worcestershire sauce Salt and pepper to taste METHOD Melt butter in a saucepan and add oysters with some of their nectar
(juices). Cook over a medium heat for a couple of minutes - until the edges of
the oysters curl. Stir in the milk, cream, salt, pepper, Worcestershire sauce
and parsley. Heat (don't boil) and serve with rice or cooked noodles, or in
individual dishes as a starter. No.
50 BAKED
OYSTERS Serves 4 24 shucked Knysna oysters 2 eggs beaten 1/2 cup butter melted 1/2 cup flour Salt and pepper to taste 6 lemon wedges METHOD Mix together flour, salt and pepper. Drain and dry oysters and roll in
flour mixture. Then dip into the beaten egg and once again into the flour
mixture. Arrange oysters on a greased, shallow baking pan and pour a little of
the melted butter on each one. Bake for 10-15 minutes or until lightly brown at
220C. Baste twice more. Serve garnished with lemon wedges. No.
51 STEAMED
OYSTERS Serves 2 8 Knysna oysters on the half shell 1/4 cup cracker crumbs or breadcrumbs 6 garlic cloves finely chopped 4 tablespoons brandy 3 tablespoons chilli sauce 3 tablespoons vegetable oil 2 tablespoons lemon juice 2 tablespoons ginger grated 2 spring onions chopped finely METHOD Fry oil, garlic and grated ginger and cook until pale golden. Add brandy
and ignite, shaking pan to mix, and cook until alcohol has burned off. Drop
lemon juice onto each oyster on the shell then spoon garlic/ginger mixture
equally onto each oyster. Sprinkle oysters with cracker crumbs and add chilli
sauce to each oyster. Top with chopped spring onion. Place oysters in a steamer,
cover and steam for 6-8 minutes. NOTE:
Can use an egg poacher to steam oysters just spray each cup with a non-fat
vegetable spray. No.
52 STEAMED
OYSTERS WITH GINGER Serves
1 12 Knysna oysters on the half shell 1/2 cup of onions finely chopped 1/2 cup ginger finely chopped 1/2 cup butter 2 cloves garlic finely chopped Salt and pepper. METHOD Melt butter and add ginger, garlic, onions, salt and pepper to taste.
Steam oysters in another pot for 10 minutes. Add about a tablespoon of mixture
to each individual oyster and serve hot. No.
53 STEAMED
OYSTERS WITH BUTTER SAUCE Serves
8 48 Knysna oysters in the shell 1/4 cup butter melted 1 tablespoon lemon juice Dash of Tabasco sauce METHOD Scrub oysters, place on a baking try and bake for about 15 minutes at
220C, or until shells open. Remove oysters from shells and keep warm on a
serving dish. Combine melted butter, lemon juice and Tabasco sauce. Either spoon
sauce over oysters, or used as a dip. No.
54 BREADED
OYSTERS Serves 4 1 pint (about 3 cups) shucked Knysna oysters 2 cups crackers crushed 3/4 cup flour 1/4 cup butter 1/4 cup cooking oil 1 egg 2 tablespoons lemon juice METHOD Place oysters into heat resistant bowl and cover with boiling water. Stir
gently. Leave for 10 minutes, then drain and set aside to cool. Dredge oysters
in flour, shake off excess, then dip into egg mixture, and roll in cracker
crumbs. Heat butter and oil in frying pan and cook oysters (turn regularly)
until brown. Serve hot with a seafood sauce as a dip. No.
55 GRILLED
BREADED OYSTERS Serves
4 1 pint (about 3 cups) shucked Knysna oysters 1 cup fine bread crumbs 1/4 cup butter melted 1 egg 3 teaspoons milk 6 lemon wedges Salt and pepper METHOD Beat egg and milk. Add salt and pepper to the crumbs. Dip each oyster
(drained and dried) first into the egg mixture, then into the crumbs. Arrange
oysters on shallow baking tray, greased with the melted butter. Put a drop of
butter onto each oyster and grill for 2-3 minutes. Remove baking tray, turn
oysters and add a drop more butter to each. Grill until golden brown and serve
with lemon wedges. No.
56 BAKED
OYSTER CASSEROLE Serves
4 1 pint (about 3 cups) shucked Knysna oysters 1 medium onion chopped 2 stalks celery (with leaves) chopped 1/2 green pepper chopped 3 tablespoons butter 2 tablespoons flour 1/2 cup milk 1/2 cup tomato juice 1/2 cup grated cheese (optional) 1/4 cups crackers coarsely crushed Salt and pepper METHOD Melt butter in saucepan and saute onion, celery and green pepper for
about 3 minutes. Add flour, salt and pepper, stirring until flour disappears.
Add milk slowly, stirring until it thickens. Remove from heat and add tomato
juice. Grease casserole dish and sprinkle about 4 tablespoons of crushed
crackers on bottom. Add layer of drained oysters, and top with sauce. Repeat.
Sprinkle cheese over the top and bake at 180C for about 20 minutes. Serve with
rice and green salad. No.
57 OYSTERS
ROCKEFELLER Serves 6 24 Knysna oysters on the half shell 2 slices bacon fried and crumbled 1 1/2 cups spinach cooked and drained 1/3 cup breadcrumbs 1/4 cup onion chopped 3 tablespoons olive oil 1 tablespoon parsley fresh, chopped 1/2 teaspoon salt 1 teaspoon Pernod (or other anise-flavoured liqueur) Dash of Tabasco METHOD Mix in food processor: spinach, breadcrumbs, onions, bacon and parsley.
Add remaining ingredients and chop finely for about 10 seconds. Place oysters in
their half shells on a baking tray, and spoon some of the spinach mixture onto
each oyster. Bake at 220C for 10 minutes, then grill until brown on top. No.
58 OYSTER
POTATO SALAD Serves 6 1 pint (about 3 cups) shucked Knysna oysters 5 medium red potatoes boiled and cut into '/2-inch cubes 2 tablespoons parsley chopped 2 tablespoons, chives chopped 1 cup com flour Sour cream Oil for deep-frying DRESSING: 1/2 cup white vinegar 1 teaspoon Dijon mustard 1 teaspoon celery seed 1 teaspoon sugar METHOD In saucepan mix together: oyster nectar (juices), dressing ingredients,
1/4 teaspoon salt, and simmer for a few minutes. Sprinkle parsley and chives
onto diced potatoes, and toss with hot dressing. Add sour cream and salt and
pepper to taste. Pan fry oysters in oil until golden brown and drain on paper
towel. Serve salad garnished with oysters. No.
59 OYSTER
AND BACON KEBABS Serves
2 12 Shucked Knysna oysters 6 bacon slices cut into l inch pieces 1 slice bread toasted and halved Oil Flour METHOD Dredge oysters in flour. Alternate with bacon on 2 wooden skewers. Deep
fry in hot oil until golden brown. Drain and place on toast. Serve with green
salad and French fries. Garnish with parsley. No.
60 OYSTER
AND LYCHEE KEBABS, Serves 2 12 shucked Knysna oysters 12 lychees fresh, shelled 1 onion coarsely chopped 1 cup coconut milk 1 cup port 1/2 cup oil 1/2 cup ginger syrup METHOD Combine onion, oil, port, coconut milk and ginger. Add oysters and
lychees. Coat thoroughly and chill for 5 hours. Using metal skewers, alternate
oysters and lychees. Place under grill for about 5 minutes, and turn until
juices run clean. Serve with rice, a spinach salad and crusty rolls. No.
61 OYSTER
AND MUSSEL KEBABS Serves
4 12 shucked Knysna oysters 12 mussels shelled 12 mushrooms small, whole 12 bacon/pork chunks Cayenne pepper METHOD Using metal skewers, alternate oysters, mussels, mushrooms and bacon
chunks. Brush with oil and sprinkle with cayenne pepper, then place under grill,
turning regularly until golden brown. Serve with rice, a green salad and crusty
rolls. Nro.
62 OYSTER
OMELETTE Serves 1 6 shucked Knysna oysters 2 eggs 10g butter Dash water Salt and pepper to taste. METHOD Drain oysters and poach in the oyster nectar (juices). Whisk together
eggs, water, salt and pepper. Melt butter in a frying pan and add the egg
mixture, and after a couple of minutes, add the oysters. After about 3-4
minutes, when the omelette is golden on the outside, double over and serve. (The
omelette should not be completely cooked on the inside.) No.
63 OYSTER
SOUP Serves 2 1 cup shucked Knysna oysters Parsley fresh, chopped 3 cups milk 1 teaspoon butter 1/4 teaspoon celery seed 1/4 teaspoon salt METHOD Place oysters in a saucepan and add the butter. Melt butter together with
oysters over a low heat for several minutes. Add the milk, salt and celery seed.
Heat must be low, don't allow to boil. Garnish with parsley and serve. No.
64 OYSTER
VEGETABLE SOUP Serves 4 4 cups shucked Knysna oysters 2 medium carrots grated 4 cups milk (or 1/2 milk 1/2 cream) 1/2 cup celery finely chopped Parsley fresh, chopped 1/4 cup butter melted Salt and pepper to taste METHOD Melt butter in saucepan and add the carrots and celery and simmer over a
Iow heat for 20 minutes without browning vegetables. Add milk (or milk and
cream) and bring to the boil. Heat oysters over a medium heat don't boil. Pour
into milk, add salt and pepper to taste, and serve garnished with chopped
parsley. No.
65 IRISH
OYSTER SOUP Serves 6 36 shucked Knysna oysters 2 large potatoes unpeeled 3 tablespoons butter 125g pork salt, diced 4 cups milk Bouquet garni (bay leaf and green herbs tied together or in a tea ball) Parsley fresh, chopped Salt and pepper METHOD Cook potatoes in boiling salted water until just tender, peel and mash.
Boil milk and dunk in the boquet garni. Saute diced pork in a little butter
until cooked through. Add herbed milk to mashed potatoes. Drain salt pork and
add to mixture, and season to taste. Bring mixture to the boil, stirring
constantly, then add oysters and their juices, and simmer for a few minutes.
Stir in the remainder of the butter and taste for seasoning. Serve garnished
with fresh parsley. No.
66 OYSTER
SOUP WITH PERNOD Serves
4 12 shucked Knysna oysters 2 egg-yolks 65g young spinach leaves stalks removed 20g carrots julienne and blanched 20g leek julienne and blanched 20g unsalted butter 750ml chicken stock 200ml double cream 100ml dry white wine 25ml Pernod Cayenne pepper and salt METHOD Shuck oysters and reserve the nectar (juices).Wash and dry the spinach
leaves, and wrap oysters in the leaves. Boil white wine and cook oysters for a
few seconds. Remove oysters from the pan, and add to the wine in the pan the
Pernod, chicken stock, and oyster juices. Simmer for 3-4 minutes. Mix the
egg-yolks with the cream and add the stock and vegetable julienne. Stir over a
low heat until thickened, and season with cayenne pepper and salt. Place three
prepared oysters into each soup plate, and ladle some soup over each portion. No.
67 OYSTER
AND ARTICHOKE SOUP Serves
6 4 cups small shucked Knysna oysters 2 cups chicken stock 2 cups artichoke hearts cooked 1/2 cup whipping cream 1/2 cup onion finely chopped 6 tablespoons butter melted 3 tablespoons parsley fresh, chopped 2 tablespoons flour 2 teaspoons salt 1/2 teaspoon cayenne pepper 1/4 teaspoon thyme 1/4 teaspoon Tabasco sauce 1 bay, leaf METHOD Saute onions in butter until translucent. Add thyme, bay leaf and cayenne
pepper. Add flour and whisk well. Add chicken stock, oyster nectar (juices),
artichoke hearts, salt and Tabasco. Bring to boil and add oysters and parsley.
Simmer for 5 minutes. Add whipped cream and serve garnished with a sprinkle of
fresh parsley. No.
68 OYSTERS
BIENVILLE Serves 4 24 shucked Knysna oysters 500g shrimps peeled and deveined 500g white mushrooms fresh, cleaned and chopped 6 slices bacon chopped 1/2 cup onion chopped 1/4 cup parsley fresh chopped 4 tablespoons butter 1 tablespoon garlic chopped 4 egg yolks lightly beaten 2 cups milk 1 cup flour 1/2 cup white wine 1/4 cup lemon juice 1 1/2 teaspoons cayenne pepper 1 teaspoon salt METHOD Drain the oysters and reserve 1 1/2 cups of the liqueur. Mix together:
shrimps, mushrooms, bacon, onions, parsley and garlic. Heat butter and add this
mixture stirring often, until almost all the liquid in the pan evaporates (about
5 minutes). Add flour, stir constantly, and add wine, milk and oyster liqueur.
Cook until the sauce thickens, and simmer for about 3 minutes. Remove from heat
and add lemon juice, cayenne pepper and salt. Beat in the egg yolks and mix
well. Arrange the oyster shells on a baking tray and place an oyster into each
shell. Spoon the mixture equally over each oyster. Bake for about 15 minutes at
200C - until the sauce bubbles and the oysters begin to curl at the edges. No.
69 OYSTER
BERMUDA TRIANGLE SALAD Serves
6 24 shucked Knysna oysters 2 bunches watercress leaves only 8 slices bacon cooked crisp and crumbled 500g button mushrooms thinly sliced 500g red onion thinly sliced 2 tablespoons lemon juice 2 tablespoons egg-yolks finely mashed 1 clove garlic Cherry tomatoes DRESSING: 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sugar 2 teaspoons Dijon mustard 3 tablespoons wine vinegar 1/2 cup olive oil Dash of Worchestershire sauce Salt and pepper METHOD Set aside the crumbled bacon and smashed egg-yolks. Mix ingredients for
dressing and slowly whisk in the oil. Rub bowl with garlic and toss all other
salad ingredients (including oysters) with the dressing, and add salt and pepper
to taste. Arrange salad on plates, sprinkle with crumbled bacon and egg-yolks,
and garnish with cherry tomatoes.
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