Reseptit

69 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.