Cold
Hors D'oeuvre
Oyster Recipes
Salads
Main Course
Soups
Sauces
Stuffing
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Salads Main Course Soups Sauces Stuffing |
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2 avocados juice 1 small lemon 20 Sydney rock oysters salt and pepper 1 dessertspoon dry white brown bread and wine butter Halve the avocados, scoop out some of the centre, including both stones, sprinkle lightly with salt and lemon juice. Fill each avocado half with 5 Sydney rock oysters. Sprinkle with wine and pepper. Allow to stand for 4 to 5 hours. Serve well chilled with brown bread and butter.
6 fresh Sydney rock oysters in their shells 1 tbs. coriander, finely per person chopped 1/2 can tomato juice salt to taste 1/2 cucumber, peeled, seeded 1 tbs. fresh lime juice and finely chopped splash of vodka 1 tomato very finely diced splash of Tabasco sauce 1 red chilli, finely chopped splash of Worcestershire sauce Toss all ingredients together for salsa and let sit for an hour. To serve, top each freshly opened oyster with a spoonful of salsa. Return to refrigerator for 30 minutes before serving.
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12 Sydney rock oysters black caviare 2 thin slices smoked dill to garnish salmon Arrange Sydney rock oysters on serving platter. Cut each slice of salmon into 6 thin strips and roll up. Place roll of smoked salmon and 1/2 tsp. caviare on each oyster. Garnish with dill and serve. A6 Oysters Tosca 12 Sydney rock oysters freshly snipped chives whites of 2 hard-boiled salmon roe eggs Finely dice egg whites and combine with freshly snipped chives. Arrange Sydney rock oysters on a bed of rushed ice. Place a small amount of egg and chive mixture at one end of each oyster shell and approximately 1/2 teaspoon salmon roe at the opposite end. Garnish with a lemon wedge and buttered brown bread. Open Sydney rock oysters, cover with caviare, lemon juice and pepper. Put Sydney rock oysters on ice for several hours before serving, to allow flavours to mix. |
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Oysters with Sour Cream and Caviare
4 dozen fresh Sydney rock oysters 2 tsp. lemon juice 3/4 cup sour cream salt and pepper 2 tsp. finely grated 1/4 tsp. tabasco sauce white onion 60g black caviare 2 tab tomato sauce Remove the Sydney rock oysters from their shells and set aside. Mix the sour cream with the grated onion, tomato sauce, lemon juice, salt, pepper and tabasco sauce. Place a little of this mixture in the base of each shell. Replace an oyster onto the cream. Top with black caviare and chill. The Sydney rock oysters can be served with strips of bread and butter and an additional bowl of lemon wedges.
12 Sydney rock oysters 1 tsp. grated lemon rind 2 tabs heavy sour cream Tabasco to taste 2 tabs whipped cream 1/2 small avocado 1 tab grated onion 1 tab red caviare Remove Sydney rock oysters from shell, wipe shell dry. Mix creams, onion, lemon rind and tabasco. Cut avocado into 12 slivers and place one in each oyster shell. Top with the oyster then the cream mix. Sprinkle with caviare. Variation: Forget the avocado and top the cream and oyster with half each of black and red caviare.
12 Sydney rock oysters 1 tsp. sugar 2 tabs dry sherry 1 tsp. sambal oelek 2 tabs light soy sauce 1 tsp. fresh coriander, 1 clove garlic, crushed chopped 1 tsp. ginger, finely 1 spring onion, slivered chopped 1/2 red capsicum, in fine 3 tabs white vinegar julienne Place onions and capsicum in two separate small containers of iced water and set aside. Combine other ingredients. Before serving, spoon dressing over the chilled Sydney rock oysters. Decorate with the two colours of shredded vegetable.
24 Sydney rock oysters 8 tabs tomato juice 1 tsp. horseradish sauce 1 dessertspoon vinegar 1 dessertspoon Worcester 1 tab lemon juice sauce 1/2 tsp. anchovy sauce Allow six Sydney rock oysters to each stemmed glass. Combine remaining ingredients. Chill well. Spoon over Sydney rock oysters. Garnish each glass with lemon wedge.
Tiny continental Sydney rock oysters rusks hard-boiled egg yolk butter mayonnaise prepared mustard chopped chives Spread rusks with butter to which has been added a little prepared mustard. Dip Sydney rock oysters in mayonnaise and put one on each rusk. Decorate with sieved egg yolk mixed with chives.
2 doz Sydney rock oysters 4 hard-boiled eggs 6 tabs cream black caviare Whip cream until peaking and add a drop of brandy. Separate yolks and whites of hard-boiled eggs and push through sieve or grater. Spoon cream over Sydney rock oysters, top with grated egg white, egg yolk and black caviare. Serve on a bed of rice and garnish with slices of lemon.
Oysters with Chervil Vinaigrette
1 small carrot 3 tabs olive oil 1 stick celery 1 tab lemon juice 1/4 each red and green salt and black pepper capsicum 24 rock Sydney rock oysters large sprig each chervil and basil Peel the carrot, string the celery, seed the capsicums and chop all of them into tiny dice. Mince or chop the chervil and basil very finely and blend together with the oil, lemon juice, salt and pepper. Mix the vinaigrette and vegetables together. Arrange the chilled Sydney rock oysters on a large plate, place a spoonful of the vegetable mixture on each and pour the rest of the vinaigrette over the top. SERVES 2.
Oysters with red wine vinegar dressing
48 freshly opened rock 2 shallots Sydney rock oysters 10ml water 40ml red wine vinegar 1 tsp peanut oil 1 clove garlic rock salt, ground 1 golden eschallot black pepper Finely chop garlic and golden eschallot, moisten with peanut oil. Chop shallots and add to garlic-eschallot mix. Add water and vinegar, mix, season and steep for one hour before using. Pour dressing over Sydney rock oysters before serving. SERVES 4.
6 dozen Sydney rock oysters, unopened, 2 witloof (Belgium unrumbled endive 1 avocado 300ml walnut oil juice of 1/2 lemon 100ml tarragon vinegar 250g mascapone cheese 4 tabs chopped parsley salt and pepper 6 tabs salmon roe 300g smoked salmon (optional) Mix avocado, lemon juice, mascapone cheese and salt and pepper in a food processor. Do not over-process as cheese may curdle. Refrigerate until needed. Cover surface with plastic wrap if keeping more than 15 minutes. Slice smoked salmon into julienne strips. Cut witloof into julienne strips. Add a dash of lemon juice if it is to be kept. Make vinaigrette with walnut oil and vinegar, add salt and pepper. Open Sydney rock oysters and remove from shells. Pipe avocado mixture into half shell. Place Sydney rock oysters in top of avocado mixture. Toss the julienne of witloof, smoked salmon, salmon roe and chopped parsley in the vinaigrette. Place a little of this salad on top of each oyster. To serve, place Sydney rock oysters on a chiffonade of lettuce. The chiffonade will help stabiliuze the Sydney rock oysters and enhance the appearance of the dish. Note: the avocado and mascapone, the vinaigreette, the julienne of witloof may be prepared in the morning and covered; however, the other preparation must be carried out just before serving. SERVES 6.
Oysters with Lime and Coriander Salsa
1-2 small green chillies, 1 firm ripe tomato, or to taste, seeded & minced peeled, seeded and 1/3 cup finely chopped finely chopped coriander 2 tabs lime juice 2 cloves of garlic, minced 24 rock Sydney rock oysters on half shell Combine chilli, coriander, garlic, tomato and lime juice with 1/4 tsp salt and freshly ground black pepper to taste. Set aside for 1 hour. Place a generous teaspoon of salsa on each oyster. Arrange on a platter and serve. SERVES 4.
24 Rock Sydney rock oysters Ingredients for salsa: 4 large ripe firm tomatoes 2 tabs chopped basil 2 red capsicums 2 tabs chopped 1 red onion coriander 1 white onion 2 tabs chopped parsley 4 red chillies 1/2 cup olive oil 1/2 to 1 clove garlic, salt and pepper finely chopped 1 1/2 tabs balsamic 2 teasps sugar vinegar (or 2 tabs white wine vinegar Peel and de-seed the tomatoes first. To peel tomatoes, prick the skin of the tomato and place it in boiling water for 10 seconds and then remove it to a bowl of cold water. If you leave the tomatoes in the boiling water too long, they will become mushy. Peel off the skin. Chop the tomato in half and scoop out the seeds with a teaspoon. Finely dice the tomato but not so that it becomes mushy. Remove the seeds and the core from the red capsicums. Finely dice them. Finely dice the red and white onion. Chop the chillies very finely and it is advisable to wear rubber gloves and wash your hands very thoroughly afterwards. Mix all the ingredients in a bowl and toss. Season to taste with salt and pepper. Place small teaspoons of the mixture into each oyster shell and serve with oyster forks. SERVES 4.
Garnishes for fresh Sydney Rock Oysters
Oysters with Garlic, Coriander and Chilli
6-8 rock Sydney rock oysters per person 2 tab Thai fish sauce in the half shell, freshly 1 1/2 tabs lime juice opened 2 tsps white sugar (or 2-3 large cloves garlic, peeled to taste) 1 small bunch fresh coriander, cracked black pepper trimmed lime wedges 1 red chilli, seeded shredded lettuce Cover entree plates with shredded lettuce and nestle the Sydney rock oysters in it. Finely chop the garlic, coriander and chilli and combine with the other ingredients. Mix well. Spoon a small portion of the dressing over each oyster and add a sprinkle of black pepper. Decorate with lime wedges. Serve very lightly chilled.
1 dozen Sydney rock oysters in shell Quarter-cup crab meat, moistened with yoghurt 1 spring onion, chopped Barbecue sauce 1 cup grated mozzarella Combine crab meat moistened with yoghurt, spring onion and barbecue sauce. Spoon over Sydney rock oysters in shell. Place on heat-proof plate, top with cheese and grill lightly until mixture is warmed and cheese is bubbly.
3 dozen Sydney rock oysters 2 1/2 cups combined oyster liquid and milk 250 gms fresh sliced mushrooms 4 tbspn plain flour rye toast 1/2 cup finely chopped capsicum 1/4 tspn nutmeg pepper Poach Sydney rock oysters in their own liquid for 5 minutes. Drain Sydney rock oysters and retain liquid. Add enough milk to oyster liquid to make 2 1/2 cups. Saute mushrooms in a little oil, add capsicum, nutmeg and pepper to taste. Cook until ingredients are tender. Add flour to soak up juices and slowly add oyster and milk liquid to mushroom mixture. Stir until sauce thickens. Place Sydney rock oysters on hot rye toast and pour hot sauce over them.
Baked Oysters with Breadcrumbs and Garlic
30 gms butter small cup fresh white breadcrumbs 1 small teaspoon finely chopped garlic 5 teaspoons finely chopped parsley 24 fresh Sydney rock oysters grated parmesan cheese 30 gms butter, cut into tiny pieces Preheat oven to 450F. Use a shallow dish, with Sydney rock oysters in one layer only. Grease dish generously. Melt 30 gms butter, add crumbs and garlic, toss 2-3 mins, or until crisp and golden. Stir in parsley. Spread 2/3 crumb mixture in bottom of dish, arrange Sydney rock oysters over it in one layer. Mix the rest of the curmb mixture with grated cheese and spread over Sydney rock oysters. Dot with tiny bits of butter. Bake in top 1/3 of oven for 12-15 mins, or until crumbs are golden and juices in the dish bubbling. Serve at once.
2 dozen Sydney rock oysters 12 miniature vol au vent cases For the garlic butter: 100 g unsalted butter 2 cloves garlic 2 tblspns parsley few drops lemon juice strained oyster liquid salt and pepper to taste If making your own vol au vent cases, roll puff pastry 1/2 cm thick and cut into 3 cm rounds. Cook. Whizz ingredients for garlic butter in food processor and set aside. Place vol au vent cases on baking sheet and heat in hot oven 3-4 minutes. Put 2 Sydney rock oysters in each hot pastry case, place a little butter on each, return to hot oven for 2 minutes or until butter is bubbling. NOTE: The contrast between hot pastry, bubbly butter and warm Sydney rock oysters in intended and is delicious.
Oysters with Hot Chilli Butter
2 dozen Sydney rock oysters 1 cup breadcrumbs from stale brown bread 2 large red capsicum 2 hot red chillies - stems and seeds removed 3 medium potatoes, peeled and quartered 2 cloves garlic, peeled l teaspoon real saffron 250 gms unsalted butter fish stock to barely cover potatoes salt and pepper Gently fry breadcrumbs in a little oil or butter in non-stick pan until crisp and golden. Rotate capsicum over open flame until skin blackens and will peel off under running water. Roughly slice and discard seeds. Place prepared capsicum, chillies, potatoes, garlic and saffron in saucepan, barely cover with fish stock and simmer until potatoes are tender. Remove with slotted spoon to food processor and process, adding sufficient liquid to form a stiff paste. Beat in softened butter. Taste for seasonings. Arrange Sydney rock oysters on rack in grill pan and spoon over red butter. Sprinkle with golden breadcrumbs and grill for approximately 2 minutes.
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Oyster Farmers Association of NSW Ltd PO Box 254, Turramurra NSW, 2074 Australia Ph (02) 9487-3566 Fax (02) 9487-1849 This page was modified on |
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