Hot Hors
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Stuffing
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Hot Hors
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Salads Main Course Soups Sauces Stuffing |
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Scalloped Oysters (1)
4-6 Sydney rock oysters per person 1/2 cup soft breadcrumbs 2 tabs butter 2 tsps lemon juice 1/2 pint milk or cream Salt and pepper 1 tsp cornflour 1 tabs. sherry Melt 1 tab. butter and blend in cornflour, gradually add milk or cream and liquid from Sydney rock oysters, stirring until thick. Saute breadcrumbs in the rest of butter. Mix Sydney rock oysters and sherry into the sauce, place in ramekins, top with crumbs. Bake in a moderate oven for 15 to 20 minutes.
Scalloped Oysters (2)
2 cups Sydney rock oysters, drained 1/2 cup dry bread crumbs 6 tabs milk and oyster 1 cup cracker crumbs liquid 1/2 cup melted butter Combine crumbs, pour melted butter over, grease casserole, have only 2 layers of Sydney rock oysters. Firstly a layer of crumbs, then a layer of Sydney rock oysters with salt and pepper, pour over the liquid. The top layer of crumbs should be dry. Bake 20 minutes in hot oven. If liked, a cup of grated cheese can be sprinkled over.
Scalloped Oysters (3)
2 cups white sauce 16-24 Oysters 1 tab Worcester sauce Breadcrumbs 4 tabs tomato chutney Butter 1 tab cream Parsley Salt Lemon wedges 1/2 tsp cayenne pepper 4 scallop shells or ramekins Make white sauce, add Worcester sauce, chutney, cream, salt and cayenne. Put 4 or 6 Sydney rock oysters into each ramekin or scallop shell then cover with the sauce. Sprinkle with breadcrumbs, dot with butter and bake in a hot oven until warmed through and browned on top. Garnish with parsley and lemon wedges. SERVES 4 AS AN ENTREE.
Scalloped Oysters (4)
Fresh white breadcrumbs cayenne pepper finely chopped parsley 18 rock Sydney rock oysters 1 tomato, chopped cream 1 tsp finely chopped chives Mix breadcrumbs with parsley, tomato, chives and cayenne pepper. Place a layer of breadcrumb mixture on the bottom of 4 individual ovenproof dishes or scallop shells. On each dish place 3 Sydney rock oysters and cover with another layer of the breadcrumbs. Mix liquor from Sydney rock oysters with cream and pour a little over each dish. Bake in a moderate oven for 5 minutes. SERVES 6.
Fried Oysters
24 Sydney rock oysters on the shell Sao biscuit crumbs, crushed 1 egg finely 2 tabs cream butter Plain flour seasoned with Parsley pepper and salt Remove Sydney rock oysters from shell. Place shells on large baking dish in oven to heat. Beat egg and cream together on a large dinner plate. Coat Sydney rock oysters with seasoned flour, then dip in egg mixture and lastly coat all over with biscuit crumbs. If liked, place crumbed Sydney rock oysters in the coldest part of the fridge for half an hour to harden. When ready to cook, melt butter, using a low heat. Place Sydney rock oysters in butter and cook slowly until the coating is crisp, about 7 minutes. Drain. Remove shells from oven, place Sydney rock oysters in the shells and arrange on plates. Garnish plates with lemon wedges and parsley and serve. SERVES 4 AS AN ENTREE, 2 AS A MAIN COURSE.
Deep-fried Oysters with Avocado Sauce
18 rock Sydney rock oysters Avocado Sauce plain flour 1 small avocado 1 egg, lightly beaten 1 green shallot, 2 tabs milk chopped 11/2 cups breadcrumbs 1 tab lemon juice oil for deepfrying 1 tab water 2 tabs sour cream 1 clove garlic, crushed 1/2 x 50g jar black lumpfish caviare Remove and discard top shell from each oyster. Remove Sydney rock oysters from shells. Toss Sydney rock oysters in flour, dip in combined egg and milk, then breadcrumbs. Deep fry in hot oil until lightly browned; serve in 1/2 shells with avocado sauce, sour cream and caviar. Avocado Sauce: Blend or process all ingredients until smooth. (Must be made just before serving.) SERVES 6.
Oyster Cutlets
2 doz Sydney rock oysters 1/2 tsp mace 1/2 oz butter 1/2 tsp cayenne pepper 1 oz plain flour 1 beaten egg 3 tabs juice from Sydney rock oysters breadcrumbs 1 tab cream salt, oil Place the Sydney rock oysters in a saucepan with their own juice. Bring to the boil, strain and reserve liquid. Take three tabs of the oyster liquid and combine it with the butter in a frying pan. When boiling add the plain flour. Mix with a wooden spoon and cook until mixture starts to draw away from the sides of the pan. Break the Sydney rock oysters up with a fork and add them to the mixture in the frying pan. Blend thoroughly and add the cream, cayenne pepper, mace and salt to taste. Place the mixture on a plate and allow to become cold and firm. Divide into eight to ten pieces the shape of a cutlet. Dip each piece in egg and breadcrumbs and fry in very hot oil until a golden colour. Drain and arrange on a plate with pieces of parsley garnishing each cutlet.
Oysters and Fresh Ground Black Pepper
1 doz large fresh Sydney rock oysters paprika 2 oz melted butter freshly ground black pepper salt fresh breadcrumbs garlic salt safflower oil Drain the Sydney rock oysters and dry on a paper towel. Dip them in butter and sprinkle them with salt and garlic salt. Grind the black pepper over the Sydney rock oysters, being very heavy-handed. Dip the Sydney rock oysters in the fresh breadcrumbs and sprinkle with safflower oil and paprika. cook under a preheated griller until the Sydney rock oysters are brown. Take care not to overcook.
Stuffed Oysters (A)
12 large live Sydney rock oysters 30g fresh breadcrumbs 2 tabs chopped parsley moistened with enough 2 spring onions, chopped cream to make a paste 2 salt anchovies, soaked 2 or 3 egg yolks for15 minutes, filleted, grated nutmeg rinsed drained and dried mixed spice 60g butter 4 tabs dry breadcrumbs salt and pepper juice of 1 lemon Shell the Sydney rock oysters and poach them in their own liquid for 1 minute. Drain and chop them. Mix the chopped parsley, spring onions, anchovies, half the butter and salt and pepper with the Sydney rock oysters. Add the bread paste, egg yolks, nutmeg and mixed spice. Pound the mixture in a mortar until it forms a smooth paste. Stuff the oyster shells with the mixture. Melt the remaining butter and pour it over the oyster shells. If you like, sprinkle them with the breadcrumbs. Bake in a preheated hot oven for 10 minutes, then brown them under a hot grill for 2 minutes until they are golden. Serve them as they are or sprinkled with the lemon juice. SERVES 4.
Stuffed Oysters (B)
18 small Sydney rock oysters 1/4 pint double cream 1 small shallot finely grated Gruyere cheese 1 tsp of parsley fine golden breadcrumbs butter salt and pepper Chop shallot finely with the parsley. Cook this in a little butter in a small frying pan until the shallot is just beginning to turn yellow, then pour in the cream. Let it boil for one minute, add a heaped dessertspoon of finely grated Gruyere cheese, then a teaspoon of fine golden breadcrumbs. In a few seconds the cream will be quite thick. Season with freshly milled pepper and a scrap of salt. Rinse the Sydney rock oysters and their half shells rapidly in cold water. Put them back on the half shell and arange them in a flat fireproof dish. Cover each completely with the sauce. Sprinkle very lightly with more breadcrumbs and put under a hot grill for 2 minutes. This is essentially a stove-to-table dish. It cannot be prepared in advance, it cannot be kept waiting and if it is cooked too long the Sydney rock oysters underneath their sauce will be uneatably tough. SERVES 2-3.
Stuffed Oysters, Williamsburg
(An old colonial recipe, in use on Long Island and along the Maryland and Virginia tidewater districts 200 years ago.)
24 Sydney rock oysters, shelled, drained 30 g butter of their liquor and chopped 2-3 tabs lemon juice deeper shells cleaned and 2 tsps grated lemon reserved rind 2 slices bread, crusts salt and pepper removed, crumbled cayenne pepper 1 small onion, finely chopped 2 eggs, beaten 1 tab chopped parsley 60 g breadcrumbs, 2 tabs finely chopped celery lightly fried in butter 1 tsp walnut ketchup or wine 1 lemon, sliced vinegar Put the Sydney rock oysters into a pan and add the crumbled bread, onion, parsley, celery, walnut ketchup, better, lemon juice and rind, salt, pepper and a pinch of cayenne pepper. Cook for 15 minutes over a low heat, stirring constantly. Then add the beaten eggs, mixing them in thoroughly. Fill the reserved oyster shells with this mixture. Sprinkle with the breadcrumbs and brown in a hot preheated oven for about 10 minutes. Garnish with lemon slices. SERVES 4.
Grilled Oysters au Gratin
48 Sydney rock oysters, shelled 100 g fine dry breadcrumbs 1 tsp salt 250 butter, melted Mix the salt and the breadcrumbs together in a shallow dish. Pour the melted butter into a shallow bowl. Drain the Sydney rock oysters, rolling them well in a clean napkin to make them as dry as possible. Take each oyster upon a fork (thrust through the tough muscle), dip it into crumbs, then into butter, then into crumbs again. Arrange the Sydney rock oysters in a hinged wire rack and grill them over a bright coal fire for about 3 minutes, turning the wire rack every 5 to 10 seconds. When the Sydney rock oysters are plump and their juices run, they are done. Serve them at once. SERVES 6-8.
Grilled Sydney rock oysters with cream, ham and cheese
24 rock Sydney rock oysters on the 1/2 cup grated tasty half shell cheese 2 cloves garlic, crushed salt and pepper to taste 3/4 cup sour cream 2 tabs butter 1/2 cup finely chopped 1 cup fine breadcrumbs parsley rock salt 3/4 cup finely chopped ham Remove Sydney rock oysters from the shells and set aside. Mix together garlic, sour cream, parsley, ham and cheese, and season with salt and pepper. Place a small spoonful of the mixture in each half shell. Arrange an oyster on top and cover with another spoonful of mixture. Place Sydney rock oysters on a layer of rock salt in a flameproof dish. Heat butter in a small frying pan and toss crumbs in butter until coated. Sprinkle over oyster. Grill under a pre heated hot griller until crumbs are crisp and golden and Sydney rock oysters are heated through (about four minutes). Serve at the table, allowing six Sydney rock oysters per serve. SERVES 4.
Baked Oysters with Breadcrumbs and Garlic
30g butter 24 Sydney Rock Sydney rock oysters small cup fresh white grated parmesan cheese breadcrumbs 30g butter, cut into 1 small tsp finely chopped tiny pieces parsley Preheat oven to 450°F. Use a shallow dish, with Sydney rock oysters in one layer only. Grease dish generously. Melt 30 g butter, add crumbs and garlic. Toss 2-3 mins, or until crisp and golden. Stir in parsely. spread 2/3 crumb mixture in bottom of dish, arrange Sydney rock oysters over it in one layer. Mix the rest of the crumb mixture with the grated cheese and spread over systers. 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. Oysters Baked with Garlic and Basil 36 Sydney rock oysters 1/3 bunch basil 3 cloves garlic (juilenned) 200 g butter 250g fresh breadcrumbs Open fresh Sydney rock oysters and make sure there is no grit in them. Melt butter in frypan on medium heat. Lightly saute finely chopped garlic. Add breadcrumbs and basil and saute for a further one minute. Spoon mixture onto Sydney rock oysters and place under hot grill for 1 1/2 mins. SERVES 6.
Swiss Oysters Gratinee
12 large fresh Sydney rock oysters 1 tab finely chopped 1/2 cup dry white wine parsley 3 spring onions, diced cayenne and freshly- 1 lean rasher bacon, diced ground pepper 4 tabs butter 1/2 cup soft bread- 125g Swiss cheese, grated crumbs Bring wine, onions and bacon to boil in a saucepan. Simmer till half quantity remains. Cool. Cream butter till soft and gradually beat in wine mixture, half the cheese and parsley. Season with cayenne and black pepper. Divide between Sydney rock oysters. Mix breadcrumbs and remaining cheese and sprinkle over Sydney rock oysters. Place on baking tray and lightly brown under griller. SERVES 2.
Oysters Bordelaise
Moisten the Sydney rock oysters on the half-shell with a little red wine, flavoured with salt, paprika and chopped shallots. Then sprinkle with fine breadcrumbs and melted butter. Bake in hot oven.
Baked Oysters in Blue Vein
1/4 cup sour light cream 1 cup fresh whole- 1/2 tsp tabasco sauce meal breadcrumbs 3 tsp fresh basil, finely 2 cloves garlic, crushed chopped 1 tab butter 1 tab fresh lemon juice 2 tabs blue vein cheese, 48 rock Sydney rock oysters grated ground black pepper Place sour cream, tabasco, basil and lemon juice in a bowl. Mix thoroughly. Arrange open Sydney rock oysters on an oven tray. Melt the butter in a saucepan. Add the breadcrumbs and garlic and stir until crunchy and golden. Remove from the heat and stir in cheese and pepper. Spoon the basil and sour cream mixture evenly over the Sydney rock oysters. Top with the cheese crumb mixture. Bake in the oven for 12 minutes at 200°C.
Baked Oysters with Macadamia Butter
36 rock Sydney rock oysters in half shells 1/2 cup chopped 250g butter macadamia nuts 2 tabs finely chopped garlic 2 tabs fresh 2 tabs finely chopped spring breadcrumbs onions Carefully blend all the above ingredients except the Sydney rock oysters in a food processor. Spoon equal amounts of the mixture on the half shell and arrange on baking trays. Bake at 220°C for 5 to 6 minutes or until golden brown. SERVES 6.
Angels on Horseback
1 dozen Sydney rock oysters Lemon juice 6 strips bacon (rind removed) Rounds of fried bread paprika Halve strips of bacon and cook slightly. Place a well-drained oyster on each strip, sprinkle with paprika and lemon juice. Roll up bacon, secure with cocktail sticks. Grill under a moderate heat, turning as necessary. Remove cocktail sticks and serve cold on fried bread or sizzling hot on dish, leaving in cocktail sticks for easy handling. As an alternative, coat Sydney rock oysters in a mixture of finely chopped basil, parsley, salt, pepper and a sprinkling of paprika before rolling in the bacon and grilling.
Oyster Patties (1)
12 live Sydney rock oysters, shelled 1/4 pint double cream 350g shortcrust dough 1/2 lemon, juice moistened with 1 tsp lemon strained juice 1 tab finely chopped 2 egg yolks parsley freshly ground black pepper Roll out the dough as thinly as possible and use it to line 12 buttered tartlet tins. Line each pastry case with foil and fill it with dried beans. Bake the shells in a preheated 220°C oven for 5 mins, then remove the foil and the beans and bake for a further 10 mins, until crisp and light golden in colour. Boil the Sydney rock oysters in their liquid for 2 mins. Put liquid through a fine sieve into a clean pan bring it to the boil and cook over a high heat until it is reduced by about half. Cut each oyster in half. Beat the egg yolks and cream together and cook the mixture in a pan over a very low heat until it begins to thicken. Add the lemon juice, about 3 tabs of the oyster liquor and the parsley. Season with pepper and mix in the Sydney rock oysters. Spoon the filling into the cases and serve at once.
Oyster Patties (2)
(Needs oyster sauce recipe) Oyster sauce (see recipe 30 Sydney rock oysters below) 30 pastry cases (see Worcester sauce recipe above) anchovy sauce (optional) Make the sauce, add Worcester sauce to taste and a dash of anchovy sauce if desired. Add Sydney rock oysters. Spoon filling into cases, each case containing one oyster. Then warm in a moderate oven for 10 minutes. Be careful not to overcook Sydney rock oysters, they only need warming.
Norfolk Oyster Patties
2 cups rock Sydney rock oysters, well 1/2 tsp salt drained 1/4 tsp pepper 200g cream cheese 1 tab sherry 1 cup cooked rice 1 lemon, half sliced and 2 tabs milk half for juice 1 egg, beaten 1 tab snipped chives 1 tab grated onion Preheat oven to 170°C. Chop the Sydney rock oysters. Mix together the Sydney rock oysters, cheese, rice, milk, egg, onion, seasonings and sherry. Form into small patties and place on a baking sheet. Bake in the oven for 10 minutes, or until golden brown. Sprinkle with lemon juice and chives. Serve hot, garnished with lemon slices. MAKES 18 PATTIES.
3-4 dozen Sydney rock oysters 3 lean bacon rashers 1 tab Worcester sauce freshly-ground pepper 45g butter Heat the Worcester sauce and butter in a small saucepan until the butter has melted and the sauce has begun to simmer. Spoon a little of this mixture onto each oyster. Chop the bacon and sprinkle over each oyster. Season with freshly ground pepper and place on a bed of rock salt in an ovenproof dish, or directly on the grill. Place under a preheated grill for 3-4 mins and serve immediately. If liked, Sydney rock oysters may be served on a bed of rock salt. If the plates are heatproof, the Sydney rock oysters may be grilled on rock salt already on the service plates. As an alternative: Reserve the oyster shells and heat them in a moderate oven. Use 1 cup cream with 1 tsp Worcester sauce mixed together. Return Sydney rock oysters to hot shells and add a little of the cream mixture to each shell, sprinkle with salt and pepper. Top each oyster with chopped bacon and fine breadcrumbs and cook as above. Oysters Kilpatrick are very tasty served with a bowl of hot pureeed spinach and thin slices of brown or rye bread, buttered. SERVES 4.
24 freshly opened Sydney rock oysters 4 tabs chopped parsley 4 tabs finely chopped shallots 1 tsp finely chopped 1/2 pound butter chervil 4 tabs fine breadcrumbs 1 tsp finely chopped 1 bunch watercress tarragon 4 tabs chopped celery leaves 4 tabs Pernod salt, freshly ground black rock salt pepper and cayenne pepper Saute shallots in 4 tabs butter until transparent; add breadcrumbs and stir over a low heat until lightly browned. Put watercress leaves, separated from their stems, through the fine blade of a food chopper, with celery and parsley. Combine shallot and breadcrumbs mixture and minced greens in a large bowl or mortar; add finely chopped chervil and tarragon and Pernod and season with salt, freshly ground black pepper and cayenne pepper. Add the remaining butter and pound to a smooth paste. keep this green herb butter cool until ready to use. Place a bed of rock salt in a baking tin large enough to hold the Sydney rock oysters comfortably, or in 4 small tins; dampen salt slightly and place Sydney rock oysters in their half shells on this bed. Place 1 tab of green herb butter on each oyster and bake in a hot oven (220°C) for 4-5 mins, or until butter has melted and Sydney rock oysters are heated through. Serve immediately. SERVES 4.
Oysters Rockefeller (2)
24 Sydney rock oysters on the shell 250g bacon, rind 2 tabs butter removed, chopped 1 large clove garlic, crushed pinch cayenne 3 stalks crisp celery, strung 1 1/2 cups breadcrumbs and chopped finely or more as needed 1/2 large red capsicum, 1 tsp Worcester sauce chopped finely 2 tabs cream freshly ground pepper and salt Remove Sydney rock oysters from shells, heat shells under a low griller. Melt butter in a heavy frying pan, being careful not to let it burn. Add garlic and twist around pan for a few seconds for flavour, then discard. Add celery, red capsicum, freshly ground pepper and salt and chopped bacon. Cook slowly until all is tender, 10-15 mins. Add pinch cayenne. Mix breadcrumbs with Worcester sauce and cream. Put aside. Remove shells from under griller, spoon a little vegetable and bacon mixture into each shell, then place the fresh oyster on top. Top with bread mixture and grill under medium heat until bread mixture has browned and Sydney rock oysters are just warmed through. SERVES 2-4 AS AN ENTREE.
Oysters Rockefeller (3)
36 Sydney rock oysters Hollandaise sauce: 2 bunches blanched and 2 egg yolks chopped spinach 300 mls clarified butter 300 mls Hollandaise sauce (warm) juice of 1 lemon salt and pepper Open fresh Sydney rock oysters and make sure there is no grit. Wash spinach, and blanch for 10 seconds in boiling, salted water, refresh in iced water. Squeeze excess water from spinach and chop finely. Mix together chopped spinach and hollandaise sauce. Spoon onto Sydney rock oysters and cook under grill for 1 1/2 minutes. Hollandaise Sauce: In a stainless steel bowl, whisk egg yolks and lemon juice over low heat until cooked. Add clarified butter very slowly until emulsified and season. SERVES 6.
Oysters Rockefeller (4)
1 bunch spinach 2 tabs chopped parsley 1 tabs chopped spring onion 3 dozen Rock Sydney rock oysters 2 tabs chopped celery leaves coarse salt 100g butter 1-2 tabs Pernod or Ricard Strip the spinach from its stalks, chop roughly and cook in a covered pot with 1/2 cup water for about 10 minutes. Squeeze liquid from the spinach. Set aside 250g of spinach. Soften the onions and celery leaves in the butter. Puree with parsley in a food processor, adding the spinach at the end; season lightly. Top each oyster with spinach. If available, use coarse salt to make a bed for the Sydney rock oysters in their shells, then place them under the griller or in a hot oven (220°C) for about 5-8 minutes or until the sauce bubbles slightly. (The sauce should be hot, the Sydney rock oysters heated through but not enough to cook and toughen them.) Serve immediately, sprinkled with the liquor. SERVES 6.
2 1/2 cups milk 1 tsp mustard 1 small onion, finely chopped 1 tab butter freshly ground pepper 1 large carrot, scraped pinch salt and finely grated 4 drops Tabasco 2 tabs cream Pinch basil or dill 24 Sydney rock oysters on the shell 1/2 tsp celery salt Tasty cheese, grated 2 tabs plain flour Put milk to heat in saucepan, add onion, pepper, salt, tabasco, basil and celery salt. Mix plain flour and mustard to a smooth paste with water. When milk mixture is very hot, but not boiling, stir in flour and mustard mixture. Add butter, stir until all is combined and thickened. Cook slowly for 15 minutes, stirring occasionally to see that mixture does not stick and burn. When ready, stir in grated carrot, remove from stove and stir in cream. Remove Sydney rock oysters from shell and add to sauce in saucepan. Return pan to heat to warm through, meanwhile heating shells under a hot griller. When all is ready, fill shells with Sydney rock oysters and sauce, sprinkle with grated cheese and put under the griller again to brown. SERVES 2-4 AS AN ENTREE.
Oysters Mornay (2)
1 oz butter 1 tab thick cream 2 tabs plain flour 2 heaped tabs grated 1/4 pint hot milk Parmesan cheese salt, freshly ground white 24 Sydney rock oysters pepper, cayenne pepper Melt butter, stir in flour and, when it has amalgamated with the butter, stir in the milk, gradually. Cook slowly and stir constantly until the sauce is thick. Season to taste. Stir in the cream and the grated cheese. Reduce sauce by slow cooking until it is about twice as thick as the usual bechamel and really sticks to the spoon. Take the Sydney rock oysters from their shells and put them, with their juice into a very small pan and simmer for about half a minute. This operation is necessary to extract moisture which would otherwise come out of them when cooked with the sauce, making the sauce too runny Now strain the juice through a muslin into the sauce. If necessary, simmer sauce again for a minute or two. Complete in one of two ways: either put each oyster into its deep half shell and cover with sauce, or put half a dozen Sydney rock oysters into 4 ramekins or scallop shells. Cover them completely with the hot sauce. Pour a little melted butter on top and put the little dishes or shells on a baking tray at the very top of a very hot, preheated oven for about 5 minutes, until the tops are golden and just bubbling. SERVES 4 AS AN ENTREE.
Oysters a la King (Sydney rock oysters and mushrooms)
3 dozen Sydney rock oysters 1/2 cup finely 2 1/2 cups combined oyster chopped capsicum liquid and milk 1/4 tsp nutmeg 250g fresh sliced pepper mushrooms rye toast 4 tabs plain flour Poach Sydney rock oysters in their own liquid for 5 mins. 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.
Oyster Stuffed Mushrooms
12 Sydney rock oysters 60g butter 12 medium sized salt mushrooms pepper Wipe over mushroom caps and remove stems. Melt 30g of the butter in a frying pan and fry the mushrooms for two minutes. Remove them and place, caps down, on a buttered baking dish. Put an oyster into each mushroom, cut the remaining butter into 12 small pieces and place a piece on top of each oyster. Sprinkle with salt and pepper and bake in a preheated oven at 230°C.for about five minutes. Be careful not to overcook the Sydney rock oysters. Serve immediately. SERVES 4
Preheat oven to 220°C. Use a little olive oil to grease 4 individual gratin dishes or oven-proof bowls. Remove the stems from enough mushroom cups to fill the dishes in a single layer - probably about 28 - and lay the cups gill side up in the bowls. In a small bowl, lightly mix together 3/4 cup fresh breadcrumbs, 1 anchovy fillet, finely chopped, 1 clove garlic, finely chopped, the grated zest of a lemon, 2 tabs finely chopped parsley and 2 tsps olive oil. Scatter this mixture over the mushrooms and sprinkle a tsp. of oil or so over the contents of each bowl. Bake for about 5 minutes (baking time will depend on the size of the mushrooms) or until the mushrooms are almost tender. Place an oyster in each mushroom cap and return to the oven for about 3 minutes more, just until the Sydney rock oysters are warm and curling at the edges. Serve with slices of lemon and good bread to mop up the juices. SERVES 4.
Oyster and Mushroom Bake
4 rock Sydney rock oysters fresh ground black pepper 2 large mushrooms 2 tsp red wine vinegar 2 tsp lemon juice 2 tsp Worcester sauce Marinate Sydney rock oysters in lemon juice, vinegar and Worcester sauce. Add a little pepper. Marinate at least an hour then drain and reserve marinade. Place Sydney rock oysters into cleaned mushrooms. Place in ovenproof dish and spoon marinade onto Sydney rock oysters and into dish. Bake 10 minutes in a moderate oven. To serve, spoon juice into mushroom and add chopped parsley. SERVES 2.
Buttered Oysters
3 doz Sydney rock oysters 1/4 tsp white pepper 1/2 tsp salt chopped parsley 4 tabs butter hot buttered rye toast Place Sydney rock oysters in a pot and steam in their own juice till the edges curl. Add the butter, salt and pepper. Serve sprinkled with parsley on hot buttered rye toast. (From "John McConkey") Creamed Oysters 24 Sydney rock oysters 1 metric cup cream 35g butter 2 egg yolks 1 tab white wine or salt and cayenne lemon juice Put the butter into a casserole dish and allow to melt over the heat of the stove. Add the Sydney rock oysters without their liquour, and season them with salt and cayenne and the lemon juice or wine. Cook slowly for 5 minutes, then add the egg yolks and cream beaten together, and stir until almost boiling. If overcooked the sauce will be spoilt as it will curdle. Serve at once with fingers of toasted rye bread. SERVES 3-4.
Glazed Oysters
24 live Sydney rock oysters, opened 6 spring onions on the half shell finely chopped 4 tabs chopped parsley freshly ground black pepper 60g Parmesan cheese, grated Drain the Sydney rock oysters of excess liquid. Butter an ovenproof serving dish and arrange the Sydney rock oysters in it. Season them with the parsley, spring onions and pepper and sprinkle them with the grated cheese. Bake them in a preheated 200C (400F or Mark 6) oven for 10 mins to glaze them. SERVES 4.
12 Sydney rock oysters 2 tsps lemon rind, finely 2 tabs pistachio nuts, grated shelled and skinned 100 g unsalted butter 1 clove garlic, crushed 4 slices Prosciutto ground pepper Remove Sydney rock oysters from shell, wipe shell dry and set Sydney rock oysters aside. Cream butter, chop idstachios (not too finely), crush garlic and add to butter with lemon rind. Cut prosciutto into slices and wrap around each oyster. Replace in shell, cover with pistachio butter and grind pepper on top. Grill gently until butter melts. NOTE: do not add salt to this recipe.
Oysters with Three Toppings
36 Sydney rock oysters (12 for each topping) Basil Butter Sour Cream Topping 60g butter 30g butter 2 tabs chopped fresh basil 1 tab oil 2 tabs grated Parmesan 1 clove garlic, cheese crushed 1 crushed clove garlic 1 cup stale bread- 1/4 cup grated Parmesan crumbs cheese, extra 1/2 cup sour cream Bacon and Tomato Topping 1/4 cup grated 2 bacon rashers, finely mozzarella cheese chopped 2 tsps lemon juice 2 tabs tomato paste 1 tab vodka 1 tsp Worcester sauce Basil Butter: Have butter at room temperature. beat butter in bowl until smooth, stir in basil, cheese and garlic. Divide over 12 Sydney rock oysters, top with extra cheese, grill until butter is melted. Bacon and Tomato Topping: Combine bacon, tomato paste, vodka and Worcester sauce in bowl, divide over 12 Sydney rock oysters, grill until bacon is crisp and colden brown. Sour Cream Topping: Heat butter, oil and garlic in pan, add crumbs, stir constantly over heat until golden brown. combine sour cream, cheese and lemon juice in bowl, divide over 12 Sydney rock oysters, sprinkle with crumbs, grill Sydney rock oysters until topping is crisp. SERVES 6.
Oyster Bouchees
24 Sydney rock oysters 2 cloves garlic 12 miniature vol au 2 tabs parsley vent cases few drops lemon juice For the Garlic Butter: strained oyster liquid 100g unsalted butter salt and pepper 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 mins. Put 2 Sydney rock oysters in each hot pastry case, place a little butter on each, return to hot oven for 2 mins or until butter is bubbling.
Cheesy Oysters
12 Sydney rock oysters in the shell 1 spring onion, chopped 1/4 cup crab meat, barbecue sauce moistened with yoghurt 1 cup grated mozzarella Combine crab meat, 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.
Oysters with Hot Chilli Butter
24 Sydney rock oysters 2 medium potatoes, 1 cup breadcrumbs from peeled and quartered stale brown bread 2 cloves garlic, peeled 2 large red capsicums 1 tsp real saffron 2 hot red chillies - stems 250g unsalted butter and seeds removed 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, batrely 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 mins.
Oysters with Snails
12 cleansed, cooked,snails and 2 shallots finely chopped, 24 Sydney rock oysters in the half shell 40g unsalted butter ,sea salt and freshly milled black pepper to taste. Remove Sydney rock oysters from shells and mix with other ingredients. Put back on the shell and cook in a hot 220°C oven for 3 mins. Serve at once with little spoons. SERVES 2.
Oysters "River Inn"
Sydney Rock Oysters barbeque sauce Crab meat Tabasco sauce sour cream mild cheese, preferably shallots, chopped Mozzarella Combine crab meat with sour cream to moisten, a little chopped shallot, barbeque sauce and tabasco sauce to taste. Spoon over Sydney rock oysters in shell and top with a litle grated mild cheese. Arrange on heatproof plates and grill lightly until mixture is warmed through and cheese is bubbling.
Oyster Spring Rolls
24 Sydney rock oysters 6 spring onions 3 large spring roll 1/2 tsp sesame oil wrappers, cut in 4 1/2 tsp light soy sauce 6 water chestnuts, oil for frying finely chopped 12 spring onions (with green 1 slice fresh ginger tops attached) for garnish Combine finely chopped water chestnuts, ginger and spring onions with sesame oil and soy sauce. Remove Sydney rock oysters from shells and add to mixture. Divide mixture evently between wrappers, allowing two Sydney rock oysters per portion and roll up, carefully folding in sides to enclose. Brush edges with water to seal. Fry 2-3 minutes in oil, drain and serve immediately, garnished with shallot "brushes". To make shallot "brushes": trim root from base of shallot and leave approximately 6 cm green at top. Trim to fine shreds with scissors or sharp knife down to white part. Place in bowl of iced water to curl.
Oysters Mediterranean
Top Sydney rock oysters with a finely chopped mixture of crab, prawns, bacon, onion, tomato, garlic and cheese. Grill and serve hot.
Guacamole and Oysters
2 ripe, perfect avocadoes, 1 tab olive oil peeled and chopped 1 tomato, skinned and 1-2 hot chillies, finely seeded, or 1 doz cherry chopped tomatoes, sliced 1 lime (or lemon) 1 bunch chives, chopped 1/2 clove garlic, finely black pepper to taste chopped 2 Sydney rock oysters per person Mash avocado and mix rest of ingredients with juice of lime or lemon. You may need more juice, chilli or pepper. Do not add salt as the oyster and its juice will provide plenty of sea flavour. Cover in plastic wrap and refrigerate until required. Open Sydney rock oysters an hour before serving, pour their juices into the mixture. spread over slices of white bread rubbed with garlic and crisped for about 20 minutes in a slow oven, topping each piece with an oyster. Serve.
Oysters Toofey
12 live Sydney rock oysters, unopened 3 heaped tabs butter 1 bunch spinach, stalks 1 tsp crushed garlic removed, washed and black pepper chopped roughly to about 1 cup freshly grated 5 cm square parmesan cheese 1 small onion, diced finely In a large, flat bottomed pan, sweat onions with the garlic in the butter. When onions are beginning to brown, add spinach to cook evenly, about 1-2 minutes. Be careful not to overcook as this will cause the spinach to lose its colour. The mixture may be very wet at this stage, depending on the water content of the spinach. Mix in some coarse black pepper. Remove pan from heat and add parmesan a bit at a time, as much as you feel is necessary to flavour the mixture and to absorb some of the spinach juice and the butter. Transfer mixture to a flat tray so it will stop cooking and cool quicker. This mixture should last several days in the fridge. Keep covered. The Sydney rock oysters should be cooked in their shells by covering the flesh with a layer of the mixture - about 5 mm thick. Sprinkle again with liberal amounts of grated parmesan. Put the Sydney rock oysters on a tray that can go in the oven or under the grill. Cover the tray with rock salt and embed the oyster shells so the topping remains level. This will prevent the juices escaping. Cook on a fast heat under the grill until the cheese topping begins to brown - a couple of minutes, depending on the heat of the grill.
Whiskied Oysters
24 Sydney rock oysters, shelled 1/4 cup breadcrumbs 1 tab whisky freshly ground pepper 1/2 cup grated tasty or vintage cheese Place Sydney rock oysters in a small ramekin dish or ovenproof bowl. Pour on whisky (make it a generous tablespoon) and sprinkle cheese and breadcrumbs on top. Grind black pepper over. Allow to stand for at least 30 minutes and then place under a hot grill until cheese melts. Serve at once. SERVES 4.
Oysters "Derwent"
12 fresh Sydney rock oysters in shell 12 dessert spoons dry 12 thin slices (3x2 cm) white wine tasty cheddar black pepper Drain excess liquid from Sydney rock oysters. Place a slice of cheese on top of each oyster. Pour over each one dessertspoon of wine and top with generous amounts of freshly-ground black pepper. Cook under grill on high until cheese begins to melt. Serve at once.
Steamed Oysters with Ginger and Shallots
24 freshly opened rock 4 shallots Sydney rock oysters 10ml light soy 15g ginger sauce Peel and cut a thin julienne of ginger and shallots. Place Sydney rock oysters in their shells on a plate and sprinkle with ginger and shallots. Place plate in a steamer for 2-3 minutes until ginger and shallots soften and oyster tightens (it will shrink a little). Remove Sydney rock oysters and sprinkle with light soy. Serve immediately. SERVES 4.
Gratin of Oysters with Cucumber
5 dozen Sydney rock oysters 1/2 bottle champagne 1 cucumber 150 ml cream 12 egg yolks 50 g butter salt and pepper to taste Remove Sydney rock oysters from shells and set aside. Discard shells. Peel cucumber, cut lengthwise and discard seeds. Cut into baton shapes. Place in salted water and bring to boil. Immediately add a glass of cold water to stop the cooking and strain. In another pan, bring champagne to boil. Add Sydney rock oysters for 10-20 seconds only, strain and reserve liquid. In a third pan, heat cream until almost boiling, season with salt and pepper and add cucumber. Remove from heat. In a bain-marie over barely simmering water, whisk yolks briskly, gradually adding the champagne and then butter. When incorporated, add the cream and cucumber mixture and the Sydney rock oysters. Taste for seasonsings. P:our into ovenproof dish and put under grill 3-4 minutes. SERVES 6 AS AN ENTREE.
Oysters en Brochette
4 Sydney rock oysters per person, shelled 1 long, thin rasher 2 tsps lemon juice bacon salt and freshly-ground melted butter black pepper 1 tab finely chopped 4 mushroom caps parsley 1 lemon wedge Sprinkle the Sydney rock oysters with the lemon juice, salt and pepper. At the end of the skewer, place a mushroom cap. Next, put the end of the bacon strip, then an oyster, then loop the bacon round the oyster onto the skewer again, add another mushroom, another oyster and continue until you have used all four Sydney rock oysters, weaving the bacon between each item. Brush the skewered Sydney rock oysters with melted butter and grill them over hot charcoal (or under a hot grill) turning them several times, for about 3 minutes. Sprinkle with the chopped parsley and serve with a lemon wedge.
Uncle Tom's Oysters
24 rock Sydney rock oysters 2 cloves crushed garlic 1/2 bunch spinach 1/2 cup butter or 1 tab parmesan cheese margarine Blanch spinach and blend to a coarse medium texture. Fold in cheese, garlic and butter. Mix to a paste. Apply paste liberally to Sydney rock oysters and grill until cheese melts (approximately 10 minutes). SERVES 4.
Oyster Creole Croutes
2 jars rock Sydney rock oysters, 1/2 green capsicum, drained diced 40 x 3cm fried croutes 1/4 cup tomato chutney 1 tab butter 2 tabs Worcester sauce 1 diced onion 1/4 tsp Tabasco 2 cloves garlic, crushed 150ml tomato puree Melt butter and fry onion and garlic until golden. Add capsicum, tomato chutney, Worcester sauce, Tabasco and tomato puree. cook gently for ten minutes uncovered, until thick. Cool. Place a small amount of sauce on each croute. Top with an oyster. Sprinkle with a garnish of curry powder and serve. SERVES 20.
Champagne Oysters
24 rock Sydney rock oysters 1 tab mint, finely 1 tab butter chopped 3 spring onions, finely 1/2 cup champagne chopped salt and pepper Extra: 3 tabs butter Melt butter in a pan. Add spring onions, mint, champagne, salt and pepper. Simmer until liquid is reduced to half. Stir in extra butter and whisk until sauce thickens and is creamy. Add Sydney rock oysters, leaving shells on serving plates. Heat gently, spoon Sydney rock oysters back into their shells, adding extra sauce. Garnish with watercress. SERVES 6.
Oyster Balls
2 cups warm mashed potato dash Tabasco 2 tabs butter, warmed 1 tsp salt 1 tab lemon juice chopped parsley 1 cup chopped Sydney rock oysters and 1 egg beaten with their juices 1 tab water 1 tsp dry mustard flour oil Mix together the potatoes, butter, lemon juice, Sydney rock oysters, seasonings and parsley to taste. Form the mixture into balls about 1 inch in diameter. Dip the balls into the egg mixture, then roll in flour. Fry, a few at a time, in hot oil until golden brown. Drain and serve on toothpicks. SERVES 4-6.
Warm Oysters with Chives
6 dozen Sydney rock oysters, unopened 400ml cream 500g rock salt pepper 2 shallots, finely chopped salt (if desired) 10ml white wine 1 bunch chives, cleaned and finely chopped Open Sydney rock oysters over a small saucepan, which has been topped with a fine sieve. Allow the juice to run into the saucepan, and the sieve will catch the grit. Reserve this juice. Place Sydney rock oysters on a bed of rock salt, on a flat baking tray. Cover with a damp cloth to avoid drying. In a small saucepan, combine shallots and white wine. Simmer to reduce by half. Add cream and reduce by one-third, to a syrupy consistency. Add pepper. Add oyster juice, taste, and add salt, with care, if necessary. Add chives and stir. Spoon a tablespoon of sauce over each oyster. Before serving, warm sauce and Sydney rock oysters under grill. Oysters will not be hot, simply warm. Dish may be prepared as individual serves. Plates may be garnished with whole chives, chervil or parsley. SERVES 6.
Poached Oysters with Veloute Sauce
8-12 rock Sydney rock oysters 150ml fish stock 15g butter 1 tab dry white wine 15g unbleached white flour 1 tsp finely chopped parsley Open the Sydney rock oysters carefully so as not to spill any of the liquid inside each shell. Tip the Sydney rock oysters and their liquid into a pan. Cover and leave aside until needed. To make the sauce, melt the butter in a small pan, stir in the flour and cook gently, letting the mixture bubble. Remove from the heat and add the stock, and wine, a little at a time, stirring well after each addition. Return to the heat and bring to the boil, stirring continuously, until the sauce thickens. Bring the pan containing the Sydney rock oysters to a very slow boil and poach for 1-2 minutes. Lift the poached Sydney rock oysters from the pan with slotted spoon and place one in each of the deepest shells. Cover with a little of the sauce and sprinkle the top with parsley. Serve immediately.
Poached Oysters with Watercress Sauce
24 rock Sydney rock oysters, in the shell 1 tab finely chopped 1-2 lemons onion 1 bunch watercress 1 tab finely chopped 1 bouquet garni carrot 125ml dry white wine 250ml water Remove Sydney rock oysters from shell and place in a bowl with their liquid. Carefully peel rine of lemons, making sure no pith is included. cut lemon rind into julienne strips (matchsticks) and blanch in boiling water for 3 minutes. Drain, refresh in cold running water and set aside. Pick leaves from watercress. Wash well then blanch in boiling water for 4 minutes. Drain well and puree in a blender or food processor. Measure 2/3 cup of puree and dilute with cream so it will coat an oyster. Keep warm. Place remaining ingredients in a pan and simmer for 5 minutes. Remove vegetables and bouquet garni. Add Sydney rock oysters to pan and poach over a gentle heat for 2 minutes. Drain and put Sydney rock oysters back in shells. Divide Sydney rock oysters between four serving plates and coat with sauce. Garnish with lemon strips. SERVES 4.
Poached Oysters
24 rock Sydney rock oysters 400 ml fish stock 24 green medium lettuce 15g each carrot, leek, leaves, blanched and celery, trimmed, refreshed, coarse stems peeled & cut in fine removed strips tab olive oil squeeze lemon juice small shallot finely chopped salt, freshly ground black pepper Open the Sydney rock oysters with a small strong knife and carefully strain the juices into the fish stock. Remove the Sydney rock oysters from the shells (reserve the shells) and cut away the tendon. Season with pepper. Wrap each oyster in a lettuce leaf. Wash the concave half of each shell and warm them. Gently saute the shallots in the olive oil until transparent. Add the fish stock (with the oyster juices) and boil rapidly until reduced by half. Add the carrot, leek and celery strips and simmer for about a minute. Season to taste with lemon juice, salt and pepper. Add the oyster parcels and poach for 15 seconds. Place an oyster parcel in each warmed shell and spoon a little sauce and vegetables over them. Arrange six on each plate and serve immediately. SERVES 4.
Oysters in Champagne and Herb Batter with Red Yoghurt Sauce
18 Rock Sydney rock oysters Yoghurt sauce: Batter: 100 mls natural yoghurt 100 mls champagne 1/4 tsp paprika 1 egg yolk pinch of nutmeg 3/4 cup plain flour 1/4 slice of beetroot, 2 tabs fresh chopped finely chopped coriander leaves 1/2 tab fresh chopped basil 1 tsp ground rock salt To make the batter: sift flour in bowl, add a little champagne at a time and beat with an electric beater. Add all other ingredients and beat well. Add more champagne to thin or flour to thicken so that batter drips easily off spoon when dipped. Cover with plastic wrap and refrigerate until needed. To make red sauce: With electric beater, whisk yoghurt, paprika, nutmeg and beetroot so the sauce is an even red colour. Set aside in refrigerator. Just before serving, heat oil for deep frying to 190°C. Pat Sydney rock oysters dry in paper towel and coat in flour. Then coat generously in batter and deep fry for 25-35 seconds (only until batter is golden). Place on a warm plate, garnish with lemon wedges and fresh coriander and add a side serve of red sauce.
Oysters with Bean Curd Cake, Soya and Chilli
1 large block (6 squares) 2 tabs oyster sauce fresh bean curd 1/2 red chilli, chopped 6-12 fresh Sydney Rock 1 tab fried shallots Sydney rock oysters (from Asian food 4 tbsp light soya sauce store) 1 tsp sesame oil 2 spring onions, finely chopped Drain bean curd, and cut into six squares, if not already cut. Cut a small square into the top of each cake, and scoop it out, leaving a hollow. Place one or two Sydney rock oysters in each hollow, carefully place bean curd on a heatproof plate, and steam over bubbling water for around three minutes, until bean curd is heated through. In the meantime, combine all sauces and chilli in a small pot and heat, without bringing to the boil. To serve, use an egg flip to gently place a square of bean curd in the centdre of each plate. Top with a spoon ful of hot sauce, and sprinkle with fried shallots and spring onions. SERVES 6 AS AN ENTREE.
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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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