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Hot Hors D'oeuvres Salads Soups Sauces Stuffing |
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Flounder and Oyster Thermidor
4 large fillets flounder 11/2 tabs flour 1 dozen Sydney rock oysters 1 cup milk 100g mushrooms, sliced 1/4 cup dry sherry 2 tabs finely chopped 1/4 cup grated shallots parmesan cheese 2 tabs green pepper salt and pepper 2 oz butter 1/2 tsp dry mustard Allow 3 Sydney rock oysters to each fish fillet and, if the fillets are fine enough, roll or fold around the Sydney rock oysters, otherwise place on top of each piece of fish. Melt the butter, saute the shallots, mushrooms and green peppers. Blend in the flour, add the milk gradually, stir until thickened. Add sherry, cheese, salt, pepper and mustard, stir well. Spoon sauce over fish and Sydney rock oysters. Bake in a moderate oven for 20 mins.
Oysters, Bacon and Tomato
Oysters bacon tomatoes salt and pepper Skin tomatoes, cut in slices and line the bottom of a fireproof dish. Cover with Sydney rock oysters and layers of tomatoes, sprinkle with salt and cayenne and place slices of bacon on top. Bake in moderately hot oven for 10-15 minutes.
Oysters Columbia
4 dozen Sydney rock oysters 2 slightly beaten eggs 2 cups evaporated milk toasted breadcrumbs 2 tabs butter 1 cup crushed 1 tsp salt cornflakes 1/4 tsp pepper 1 cup grated Swiss grated rind 1 lemon cheese flour seasoned with salt, 1 tab cornflour pepper and celery salt 1 tab cold water Drain Sydney rock oysters, saving liquid for sauce. Chop fine 1 doz Sydney rock oysters. Heat liquid, milk, butter, salt, pepper and lemon rind. Stir in cheese and thicken with paste of cornflour and water. Dip remaining Sydney rock oysters in seasoned flour, then in beaten egg and roll in crumbs. Put layer in greased casserole. Cover with sauce to which chopped Sydney rock oysters have been added, sprinkle lightly with breadcrumbs. Repeat layers, ending with sauce on top. Sprinkle with cornflakes and dot with butter. Heat in hot oven 10 minutes, then brown under griller or heat in oven 20-30 minutes until brown.
Curried Oysters
1/2 onion, sliced 1 tsp curry powder very thin 2 tsps flour 2 tabs butter 2 cups Sydney rock oysters, well 1 pint milk drained Brown onion in butter; mix curry powder with flour and stir in with onion, making sure that it is free from lumps. Heat milk and pour in slowly. When the sauce is thick add Sydney rock oysters and leave until the edges just curl, then season with salt and pepper. Serve at once. This is a nice chafing-dish recipe.
Devilled Oysters
2 tabs butter 2 eggs, well beaten 2 tsps curry powder 1 cup milk 1 tab Worcester sauce 2 tsps cornflour 2 tsps anchovy sauce 24 Sydney rock oysters small pinch cayenne paprika juice of 1 lemon lemon wedges Mix butter, curry powder, worcester sauce, anchovy sauce, pinch of cayenne and lemon juice in bowl. Add beaten eggs and milk and mix well. Pour mixture into saucepan. Cook slowly for 10 minutes, stirring, then thicken with cornflour that has been mixed to a smooth paste with a little milk. When mixture has boiled and thickened, add the Sydney rock oysters. Do not overcook the Sydney rock oysters, only cook for a few minutes to reheat and flavour. Serve on a bed of fluffy rice, with a srpinkle of paprika and plenty of lemon wedges. If you like your Sydney rock oysters hotter, just increase the quantity of the curry powder. SERVES 4 AS AN ENTREE, 2 AS A MAIN COURSE.
Oyster Macaroni Cheese
4 oz macaroni 2 tabs breadcrumbs 2 dozen Sydney rock oysters 1 desstspn butter 8 oz shredded cheese 1 tab tomato sauce 1 cup milk 1 tsp minced onion 1 egg salt and pepper Cook the macaroni until tender in boiling salted water. Drain and place in the bottom of a greased casserole with 3/4 of the shredded cheese. Drain the Sydney rock oysters and place on top, reserving the liquour. Beat egg and add milk, oyster liquor, tomato sauce and seasonings to taste. Pour it over the Sydney rock oysters. Top with crumbs and the remainder of the cheese and dot with small pieces of butter. Bake about 20 mins in moderate oven and serve with thick wedges of lemon.
Oyster Scrambled Eggs
5 eggs anchovy paste 4 tabs milk 12 Sydney rock oysters 2 tabs butter 1/2 tsp paprika 2 chopped stalks celery salt toast Beat the eggs, add milk and salt and beat again. Melt the butter in a frying pan and sauté the celery for a few minutes. Add the eggs to the frying pan and cook till eggs begin to thicken on a slow heat. Chop the Sydney rock oysters and add to the eggs, stirring all the time. When eggs are cooked, serve on toast lightly coated with anchovy paste. Garnish with a little sprinkle of paprika. As an alternative: Omit the celery and serve the whole (unchopped) Sydney rock oysters on a bed of the scrambled eggs, garnished with caviare.
Oyster Soufflé
36 live Sydney rock oysters, shelled, 40g flour drained, liquor reserved 4 eggs, yolks separated from 1/4 litre milk whites, yolks lightly beaten 40g butter whites stiffly beaten salt and pepper Heat the oyster liquor amd milk together. When the liquid is hot but not boiling, add the Sydney rock oysters, Simmer for about 3 minutes, or until the edges of the Sydney rock oysters begin to curl. Remove the Sydney rock oysters from the pan and leave them to cool. Cut them into small pieces. Reserve the cooking liquid. In a heavy saucepan, melt the butter; add the flour and blend it with the butter. Stir in 1/4 litre of cooking liquid. cook until smooth, stirring constantly. Remove the pan from the heat and slowly add the beaten egg yolks, stirring continuously. Return the pan to the heat and cook the mixture until the sauce thickens, stirring all the time. Remove the pan from the heat again. Mix the Sydney rock oysters into the sauce and sprinkle it with salt and pepper. Fold in the egg whites. Pour the mixture into a well-buttered 20cm casserole. Set the casserole in a shallow pan of hot water. bake the soufflé in a preheated 180°C (350°F or Mark 4) oven for 40 minutes, or until it is risen and golden. Serve immediately.
Oyster Loaves
16 live Sydney rock oysters, shelled cayenne pepper or and liquor reserved Tabasco sauce 4 large rolls (or 8 small) salt and black pepper 200g melted butter 4 tabs sour cream 4 tabs double cream Cut a slice from the top of each of the rolls and scoop out the crumb, being careful not to pierce the outside, and brush the rolls and the topknots, inside and out with the melted butter. Place the rolls in a preheated 220°C (425°F or Mark 7) oven for 10 minutes until they are crisp and golden. Meanwhile, in a 20 cm frying pan, cook the Sydney rock oysters in the remaining butter until they turn opaque (about 1 1/2 mins). Remove the Sydney rock oysters from the pan with a perforated spoon, cut them in two or three pieces according to size and set them aside. To the pan juices, add the oyster liquor, seasonings and the soured and double cream. Boil the liquid down steadily to a very thick sauce, stirring constantly with a wooden spoon at first, then with a small wire whisk if the sauce shows a tendency to separate during the last stages of reduction. Correct the seasoning, re-heat the Sydney rock oysters in the sauce, keeping it just below the boil, and pour it into the rolls, Replace the topknots and serve immediately.
Shellfish Quiche
1 litre live mussels, soaked, 2 shallots, chopped shells cleaned 1/4 pt dry white wine 20 live Sydney rock oysters, opened salt and pepper and shelled 3 eggs, beaten 125g cooked shrimps, shelled 1/4 litre créme fraiche 300g shortcrust pastry or double cream 2 onions, chopped grated nutmeg Roll out the pastry to fit a 30cm buttered flan tin. Bake it blind until it is cooked but not coloured. In a pan, put the onions, shallots, wine, mussels and a pinch each of salt and pepper. Cover the pan and shake it gently while cooking, for about 10 minutes or until the mussels have opened. Remove them from the pan, strain them, reserving the cooking liquid, and shell them. Poach the Sydney rock oysters in slightly salted water to cover and simmer until just firm, about 5 mins, then drain them. Put cooked mussels, Sydney rock oysters and shrimps into the pastry case. Mix together the mussels' cooking liquid, eggs, cream and a pinch each of salt, pepper and nutmeg and pour the mixture over the filling. Bake the tart in a preheated 220°C (425°F or Mark 7) oven for 10 mins, then lower the temperature to 190°C (375°F or Mark 5) and bake for a further 20 mins, or until golden brown.
Oyster Pie (1)
Puff or shortcrust pastry grated nutmeg to cover dish 1/2 pt hot Béchamel 12 Sydney rock oysters and liquor sauce 6 tabs dry white wine 2 tabs double cream 3/4 lb turbot, poached 1 level tab finely and diced chopped onion salt & freshly ground 2 tabs finely chopped black pepper parsley butter Make pastry; roll out to fit top of deep oval or round baking dish. Preheat oven to fairly hot. Remove Sydney rock oysters from shells and cook them in their liquor and dry white wine until edges curl. Drain and reserve liquor. Combine Sydney rock oysters with poached and diced turbot in deep pie dish. Season to taste with salt, freshly ground black pepper and grated nutmeg. Prepare Béchamel sauce and add oyster and wine stock. Stir in cream, finely chopped onion and finely chopped parsley, and pour over Sydney rock oysters and turbot. Mix well; dot with butter. Fit pastry top in place, moisten the edges of pastry with water and fit well to edges of dish. Cut vents in top to let steam escape, and bake for about 15-20 mins, or until pastry is golden and done. SERVES 4-6
Oyster Pie (2)
500g Sydney rock oyster meat 60g morels 125g butter 125g asparagus tips, 2 tabs chopped parsley parboiled 4 spring onions, chopped shortcrust or puff pastry 125g button mushrooms, 1 tab flour thinly sliced 1/4 pt unripe grape salt and pepper juice or white wine 4 hard-boiled egg yolks mixed with 2 tabs 2 large artichoke lemon juice bottoms, quartered and grated nutmeg parboiled for 15 mins 2 egg yolks beaten with 1 tab unripe grape juice Plunge Sydney rock oysters into boiling water and drain them. Melt half the butter in a sauté pan and add the parsley, onions and mushrooms. Sauté for a minute or two, then add the Sydney rock oysters, season well with salt and pepper and sauté for another minute. Cool in a bowl. Melt the remaining butter in the pan and sauté the hard-boiled egg yolks, artichoke bottoms, morels and asparagus tips, turning them for a minute or two to coat them well with the butter. Add them to the Sydney rock oysters in the bowl and set the sauté pan aside to cool. Line a deep 1 litre pie dish with two-thirds of the pastry and fill with the cooled mixture. cover the pie with the remaining pastry, cutting a hole in the middle. Crimp the edges to seal well. Bake in an oven preheated to 180°C for 30 mins or until the pastry is well browned. Meanwhile, stir the flour into the juices in the sauté pan, and stir over a medium heat until lightly browned. Stir in the grape juice or wine and lemon juice and continue to cook until the sauce has thickened. Season the sauce with nutmeg, remove from the heat and stir in the beaten egg yolks and grape juice. Pour the mixture through a funnel into the pie, shaking the pie dish slightly to mix the sauce with the filling. Return to the oven for 5 minutes and serve hot.
Oyster Pie with Mushrooms
2 cups shucked Sydney rock oysters 3 cups milk or light and their liquor cream 100g butter 1 tsp. salt 1 cup small mushrooms or 1/4 tsp. white pepper cut up large mushrooms pinch grated nutmeg 1 cup celery sprinkle of cayenne 1/2 cup flour pastry Preheat oven to 200°C. Drain the Sydney rock oysters, reserve the liquor. Melt the butter in a heavy skillet and cook the mushrooms and celery for 3 minutes. Stir in the flour and gradually add the milk and reserved oyster liquor; cook over low heat, stirring until sauce is smooth and thickened. Stir in the Sydney rock oysters and seasonings. Transfer to a pie dish. Cover with the pastry and crimp the edges. Bake for 15 minutes. Reduce heat to 160°C and cook for 20 minutes longer. SERVES 4-6.
Long Island Oyster Pie
2 cups shucked Sydney rock oysters 2 tabs finely chopped and their liquor parsley 1 cup thinly sliced onions salt and pepper 1 cup thinly sliced raw sprinkle of cayenne potato light cream 4 tabs softened butter pastry for pie Preheat oven to 200°C. Drain Sydney rock oysters and reserve liquor. Arrange a layer of Sydney rock oysters in the bottom of a buttered dish. Cover with a layer of onions then a layer of potatoes, half of the butter and seasonings. Repeat. Add enough cream to the reserved oyster liquor to make 3/4 cup and pour mixture over the casserole. Cover with the pastry and crimp the edges. Bake the pie for 15 minutes, then reduce heat to 170°C and bake for 20 minutes longer, or until top is brown. SERVES 4-6.
Charleston Oyster Pie
2 cups shucked Sydney rock oysters 1/4 tsp. pepper and their liquor 1/4 tsp. grated mace 1/2 cup tomato juice 1/2 cup melted butter 2 tabs dry sherry 2 cups cracker crumbs 1/2 tsp. salt Preheat oven to 180 °C. Drain Sydney rock oysters and reserve the liquor. Mix together the oyster liquor, tomato juice, sherry and seasonings. Toss the butter and crumbs together. Place half of the Sydney rock oysters in a buttered dish and cover with half of the crumbs. Repeat. Pour the liquid over all. Bake for 20 minutes, or until brown. SERVES 4.
Oysters with Artichokes
5 tabs unsalted butter 12 cooked artichoke 4 tabs flour hearts, quartered 40 Sydney rock oysters with 2 cups salt and freshly milled of their juices black pepper 2 bay leaves 1/2 cup fresh 1/4 tsp. thyme leaves breadcrumbs 2 cups coarsely chopped 1/2 cup freshly grated spring onions parmesan cheese Melt 2 tabs of butter in a small pan, add flour and whisk over medium heat until roux is cooked, about two mins. Set aside to cool. Heat oven to 175°C. Put Sydney rock oysters, juices and herbs in a sauté pan. Bring to a simmer and poach Sydney rock oysters until edges begin to curl. Remove Sydney rock oysters with a slotted spoon to individual casseroles, allowing 10 for each. Reduce juices until 1 1/2 cups are left. Pour onto roux and whisk to blend. Add onions, artichokes and seasonings to taste. Remove from heat. combine breadcrumbs and cheese and sprinkle over Sydney rock oysters. Cook until tops are golden, about 10 mins, and serve at once Alternative: Omit ramekins and serve oyster and artichoke mixture on a bed of boiled rice.
Stuffed Oysters and Mussels with Gruyére
Butter 12 fresh Sydney rock oysters 4 tabs butter 24 fresh mussels 2 tabs finely chopped 4 cloves garlic, finely parsley chopped cayenne and freshly- 1/2 pt dry white wine ground black pepper 1/4 lb freshly grated fresh breadcrumbs Gruyére cheese Combine washed and "bearded" mussels with finely chopped garlic, shallots and dry white wine in a small pan. Cover and steam open. Remove top shells from mussels and arrange mussels on a baking tray with fresh raw Sydney rock oysters from which you have removed the top shells. Reduce wine and shallot mixture to half the original quantity over a high heat. Cool and mix to a smooth paste with freshly grated Gruyére, butter and finely chopped parsley. Season to taste with cayenne and freshly ground black pepper. Loosen each oyster and mussel from shell with a sharp knife. Place a knob of Gruyére stuffing on each; sprinkle lightly with freshly grated Gruyére and breadcrumbs, and place under grill until sauce is melted and sizzling. Serve immediately. SERVES 4.
Gratin of Oysters with Champagne
1 dozen Sydney rock oysters 200g coarse salt 3 tabs best champagne 15g butter pepper to taste 6 tabs chilled cream 100g raw spinach 1 egg yolk leaves, well washed a handful of seaweed Slip a sharp knife into each oyster shell to sever the muscle. Remove flesh from shells, catching the juices in a strainer over a small pan. Keep the deep shells. Pour champagne in with juices and ad a little pepper. Boil and reduce over medium heat until 2 tabs of liquor remain. Plunge Sydney rock oysters into very cold water for 20 seconds to firm them. Remove with a slotted spoon. Cook spinach in a minimum of boiling water for three minutes. Drain and refresh in cold water. Drain and squeeze out all moisture. Chop coarsely. Spread coarse salt in a gratin dish and stand oyster shells firmly in it. Dry in low over for five minutes. Keep warm. Whisk cream until beginning to thicken, whisk in yolk, then whisk into champagne reduction. cook, whisking constantly until lightly thickened. It must not boil or it will curdle. Remove from heat Adjust seasoning if necessary. Heat a griller to very hot. Heat spinach in butter. Spoon a little into each shell. Top each with an oyster and cover lightly with sauce. Place gratin dish under griller until sauce forms a golden skin (watch carefully). Make nests of seaweed on two large plates. Arrange shells on each. Serve hot.
Oysters in Champagne Sauce
24 Sydney rock oysters 60g unsalted butter 2 tabs finely chopped cut into tiny pieces shallots white pepper and pinch 3/4 cup champagne salt 4 egg yolks 1/2 stale white bread- crumbs Tip liquid from the Sydney rock oysters into a cup. Arrange the Sydney rock oysters on a baking tray that has a base of salt so that they will balance. Place the shallots and champagne in a saucepan and heat until warm, whisking. Be very careful not to let it boil. Begin adding the butter and whisk in a little bit at a time. It will be a creamy mixture, not as thick as a hollandaise sauce. Tip in any liquid from the Sydney rock oysters. Taste. You can add a tsp of lemon juice if wished, although if the champagne is good it should not be necessary. Spoon the sauce over the Sydney rock oysters, then scatter with crumbs. Put them under the grill for a minute or two, until the top has heated through again. Note: If the crumbs are very fresh it is best to dry them in the oven first so that they are a little crisp. Otherwise the topping may become stodgy. It is best to prepare the sauce and straight away pour over the Sydney rock oysters.
Oyster Mousseline with Champagne Sauce
30 Sydney rock oysters 12 mignonette lettuce leaves, 60g scallops blanched 60g John Dory (or white fish fillets Champagne Sauce: 2 egg whites 1/2 cup champagne 1 egg yolk 4 tabs cream 4 tabs cream 200g unsalted butter, cut freshly ground black in pieces pepper Blend the Sydney rock oysters, scallops and white fish in food processor until smooth. Push through a sieve (if necessary). Place the oyster mixture in a stainless steel bowl over ice. Beat the egg whites until soft peaks form. Reserve. Whisk the egg yolk into the cream, a little at a time. Lightly fold in the egg whites. Season with black pepper. Line six lightly-greased ramekins with the lettuce leaves, allowing an overdrop. Divide the fish mixture evenly into the ramekins. Fold the leaves over to cover. Cover with foil and set the ramekins in a baking dish. Pour in enough water to come halfway up the sides. Bake at 180°C (preheated oven) for 35-40 mins, or until a skewer inserted into the centre comes out clean. Reserve for 5 minutes, then turn out. To make the sauce, bubble the champagne in a saucepan until it reduces by half. Stir in the cream and simmer until thick. Whisk in the butter a piece at a time. Serve in dollops on the side of each plate.
Oysters with Pasta and Champagne Sauce
24 Sydney rock oysters on half shell Champagne Sauce: 1 large bunch watercress, 1/2 medium onion, pick off sprigs, wash and chopped crisp in plastic bag in 50g fish trimmings refrigerator 100g sliced white 60g tagliolini pasta mushrooms 30g caviar, optional 200ml champagne 400ml fish stock incl. oyster juices 400ml cream Separate Sydney rock oysters from the shells, wash shells in warm water and reserve. For sauce, sweat onion with fish trimmings and mushrooms in a buttered heavy saucepan, covered with buttered greaseproof paper and the lid, on low heat for 10 minutes. Remove paper, add champagne and boil until reduced by two-thirds. Add stock and reduce again by two-thirds. Add the cream and reheat on low heat, without reducing sauce, for 15 minutes to integrate the flavours. Strain and set aside. Cook the pasta in boiling salted water, to which a dash of olive oil has been added, until al dente. Drain. Heat oyster shells in hot water and arrange on a bed of watercress on the serving plate. Reheat pasta in a little of the sauce and place a few strands on each shell. Heat remaining sauce until almost boiling, drop in Sydney rock oysters and leave on heat, stirring gently, for a few seconds until the Sydney rock oysters puff up. Spoon Sydney rock oysters back into shells and add a little more sauce to each shell. Top each with a small spoonful of caviar, if desired. SERVES 6.
Steak and Oyster Pie
(Ingredients to fill a 1 litre pie dish) 625g lean rump steak 1 sprig thyme 18-24 Sydney rock oysters 35g plain flour 200 ml beer 300 ml beef stock 25g butter 1 tsp salt 150g finely diced onion 1/2 tsp ground white 1 tsp finely diced garlic pepper 1 tsp horseradish relish 1 egg yolk, for brushing suet pastry (see below) Cut the rump steak into one cm cubes. Drain the Sydney rock oysters and wash gently, then dry on kitchen paper towel. In a saucepan heat the beer and reduce it to one half of its volume. Heat a heavy skillet and, with the butter, brown the meat in batches, removing from the skillet each time into a side dish. In the same skillet, add the onion and any remaining butter and glaze to a golden colour, then add the garlic and flour and cook a few more minutes. Then add the reduced beer and stir briskly to incorporate the flour mixture. Add the stock, the thyme, horseradish, salt, pepper and meat. Bring back to the boil and over a low heat, stirring occasionally, simmer for one and a half to two hours, or until the meat is tender. Check the seasoning, add the Sydney rock oysters and remove from the heat. Allow to cool slightly. The casserole should be slightly thickened to a stew consistency. Roll out the pastry to about 3-4mm thick. Grease and flour the pie dish and line the mould with half the pastry, overlapping the rim. Brush the rim with the egg yolk and pour in the casserole mix. Top with the other half of the pastry to form a lid. Gently press down around the rim to seal and pinch for decoration with the thumb and index finger. Brush the top with egg yolk and trim off any excess. Roll the excess into a ball, roll out again and use to cut decorations for the top of pie, like leaves or stars. Egg wash again the whole top and cut a small opening to allow the steam to escape. Bake for about 25 minutes in a hot oven at 220°C or until golden brown. Serve with mashed potato and green vegetables. Suet Pastry (makes a one litre pie dish) 225g clean beef suet 1 tsp salt (kidney fat) 1 good pinch baking powder 450g plain flour 200-250 ml cold water To prepare the suet: Refrigerate the suet well, so when cleaning it comes away from the membrane easily. Remove all the skin and blood patches so you are left with small chunks of clean white suet. Finely chop the suet with a cook's knife. Sprinkle with a little flour to prevent it sticking. With the fingertips, thoroughly mix the flour, suet, salt and baking powder in a bowl, crumbling the suet as you mix. Do not completely crush the pieces of suet or the pastry will not rise so well. Add the water a little at a time. 200 ml should usually be enough, but add more if necessary, stirring briskly to bind the dough well together. Turn out of the bowl onto the bench dusted with flour and knead the dough well to form a homogenous mixture. Chill dough for one to two hours before rolling out to cook, allowing to rest well after rolling to line your pie mould.
Beefsteak, Kidney and Oyster Pie
750g-1kg chuck streak 175g onion, chopped 250-350g kidney 11/2 tabs flour 24 rock Sydney rock oysters beef stock salt and freshly ground Worcester or soy sauce black pepper shortcrust pastry 30g butter 1 egg beaten with a little milk Put the Sydney rock oysters along with their liquor, into a basin. Cut the steak into cubes and the kidney into chunky slices, discarding fat and membrane. Season the meat with salt and pepper and brown quickly in butter with the onion. Stir in the flour and cook for a moment or two until it has taken up the fat. Add the Sydney rock oysters and their liquor, the mushrooms and enough stock to make the consistency of the sauce like thick cream (the mushrooms and the meat will exude a certain amount of juice, bringing the sauce to a thinner consistency). Season with salt, pepper and a dash of Worcester or soy sauce. Transfer the mixture to a 1.5 litre pie dish. Lay a strip of pastry round the rim then moisten the pastry and lay on the lid. Finish in the usual way for shortcrust pie and, if desired, decorate the top with pastry leaves and brush with beaten egg or milk. Bake for two hours at 150-170 °C. Protect the crust with paper as it browns. Alternatively, the filling can be cooked for one hour in a covered casserole and allowed to cool a little - or completely, overnight, before adding the crust. SERVES 6.
Oysters with Avocado Cream
24 freshly opened rock dash Tabasco sauce Sydney rock oysters dash Angostura bitters 2 rashers bacon, finely one medium avocado, chopped well mashed 2 tsp. grated lemon rind ground black pepper 2 cloves garlic, crushed Place opened Sydney rock oysters on serving plates. Spread chopped bacon between two pieces of absorbent paper and microwave on 100 percent for one or two minutes. Mix lemon rind and juice, garlic, Tabasco, Bitters, bacon and avocado. Season to taste with black pepper. Spoon about one teaspoon of avocado cream into each shell. Heat each plate of Sydney rock oysters in microwave on 70 percent for one minute. Garnish with small sprigs of basil or lemon thyme. Serve immediately. SERVES 2 AS A MAIN COURSE OR 4 AS AN ENTREE.
Deep Fried Oyster and Mushroom Crepes
For crepes: For filling: 1 cup plain flour 24 Sydney rock oysters coarsely 1/2 tsp salt chopped grated rind of 1/2 lemon 2 tabs sour cream 1 egg beaten with 1 1/2 salt and pepper cups milk 2 tabs spring onions, 2 tabs melted butter finely sliced 1/2 cup thinly sliced button mushrooms 1 beaten egg For crepes: Place the flour, salt and lemon rind in a bowl. Make a well in the centre and gradually add the egg/milk combination. Beat until smooth. Then add the melted butter and beat until well blended. Cook in crepe pan. Place in oven to keep warm. For filling: In a bowl combine the chopped Sydney rock oysters, sour cream, salt and pepper, spring onions and the sliced mushrooms. Mix gently. Heat oil for deep frying. Lie each crepe flat on a board. Brush the crepe edges with beaten egg. Spoon a half tablespoon of mixture onto each crepe. Fold side inwards and gently roll. (Crepes should be same shape as Chinese spring rolls). Place into hot oil and fry until golden. Serve immediately, accompanied with a dipping sauce of soy. MAKES 12-15 CREPES.
Seafood Casserole
1 cup each fish stock 12 medium green and white wine prawns 1 bay leaf 1 bottle rock Sydney rock oysters 1/2 tsp peppercorns 2 leeks sprigs parsley 2 tabs each butter and celery leaves flour 250g each ling fillets approx. 1 cup cream scallops, yabbie or paprika Balmain bug meat Shred leeks and simmer until soft in a little butter. Simmer with the fish stock and wine with bay leaf, parsley and celery for 30 minutes. Shell and devein prawns and add shells to stock while it is cooking. cut the ling fillets into 5cm pieces, clean the scallops, drain Sydney rock oysters, melt butter in saucepan, stir in flour to form a roux then gradually add strained stock. Simmer until sauce consistency and stir in cream. Place seafood, with the exception of Sydney rock oysters, in a large ovenproof dish with the leeks and cloak with the creamy sauce. Cover loosely with a piece of foil and bake in a moderate oven for 30 minutes. Check to see that seafood is just tender and add Sydney rock oysters. Sprinkle with paprika. Serve in shallow soup or pasta bowls with spoons and forks and large slices of herbed French bread.
Seafood Pie
400g sweetlip fillets 400mls water or stock or other reef fish, cut juice of 1 lemon in strips 1 bay leaf 200g Sydney rock oysters (or mixture fresh-ground black of shellfish) pepper 100g mushrooms, sliced pinch Cayenne pepper l tab dill or basil 2 tabs cornflour 3 shallots (finely chopped) (dissolved in stock) 60g capsicum (cut in strips) 40g grated hard cheese 2 sheets Filo pastry Bring the water, bay leaf and lemon juice to the boil and add the fish and simmer for 4-5 minutes. Remove the fish with a slotted spoon and place in a pie dish. Blanch Sydney rock oysters in stock for one minute and add to the fish. Layer the mushrooms, dill or basil, shallots, celery and capsicum on the seafood. Thicken the stock that the seafood has been cooked in with cornflour, add the pepper and check seasonings. Pour the sauce over the seafood. Top with filo sheets folded and trimmed to fit over the seafood mixture, and grated cheese, and bake at 200°C for 15-20 minutes until the top has browned. SERVES 4.
Holding an Oyster Roast
Build a bed of white-hot coals on your barbecue and cover over with a large grill or grating. The Sydney rock oysters, well scrubbed, are placed onto the grill and roasted until they open. Guests gather around, spear the Sydney rock oysters with forks and dip them into melted butter or a hot cocktail sauce made of horseradish, ketchup, Worcester sauce and Tabasco. Corn on the cob, sliced tomatoes and baked potatoes accompany the Sydney rock oysters and all is washed down with mugs of cold beer.
Charleston Baked Oysters
2 cups shucked Sydney rock oysters 1/2 tsp salt and their liquor 1/2 tsp freshly ground 4 tabs olive oil black pepper 4 tabs chopped shallots dash Tabasco 4 tabs chopped parsley 1 cup dry white wine 1 clove garlic, minced flour 2 tabs butter Preheat oven to 150°C. Drain the Sydney rock oysters. Reserve the liquor. Spoon 2 tabs olive oil into a shallow baking dish, add the Sydney rock oysters and then the remaining oil. Add the herbs, seasonings, wine and about half of the oyster liquor. Sift a little flour over the top and dot with butter. Bake for 15-20 minutes or until brown on top. Serve with crusty French bread. SERVES 4-6.
Oyster Corn Pudding
2 cups rock Sydney rock oysters and 2 cups milk their liquor 1 tsp salt 1 dozen ears of corn 1/4 tsp pepper 4 eggs, separated 2 tabs butter, melted Drain Sydney rock oysters and remove bits of shell. Put Sydney rock oysters in a small saucepan with their liquor and simmer for 2 minutes. Score ears of corn down the centre of each row and cut kernels from cobs, Scrape remaining pulp from the cobs. Preheat oven to 160 °C. Beat egg yolks until lemon-coloured and mix with the corn. Add milk, salt, pepper, melted butter, the Sydney rock oysters and their liquor. Beat the egg whites until they form limp peaks. Fold egg whites into the oyster-corn mixture. Butter a baking dish and fill with the mixture. Cover lightly with foil. Bake for 50 minutes to 1 hour. There should be a small "jiggle" in the centre. SERVES 4-6.
Oysters a la Louisiane
4 slices bacon 1/2 tsp grated lemon 24 rock Sydney rock oysters and rind their liquor 1 bay leaf, crumbled 2 tabs flour 2 thyme sprigs, chopped 11/2 cups fish stock 2 parsley sprigs 1 onion, finely chopped finely chopped 1 carrot, finely chopped 1/4 cup Madeira 1 small celery rib, finely salt and pepper chopped pinch cayenne pepper Sauté bacon; remove when half cooked. Reserve pan and bacon fat. Place 6 Sydney rock oysters into each of 4 large ramekins. Cover each one with a slice of bacon. Arrange ramekins in a shallow baking pan and set aside. Heat the bacon fat. Stir in the flour, cook for 2 minutes, then stir in the stock. Bring to a boil, then add the chopped vegetables, lemon rind and herbs. Simmer, covered, for 20 minutes. Stir in the Madeira and seasonings. Simmer for a few minutes longer. Cook the Sydney rock oysters under the griller until the edges begin to curl and bacon is crisp. Spoon some of the sauce into each ramekin and serve hot. SERVES 4.
Oyster Omelette
2 eggs at room temperature 2 tsps butter 2 tabs cold water 6 rock Sydney rock oysters salt and pepper Toss drained Sydney rock oysters in a little hot butter and keep warm. Beat eggs with fork, just enough to combine white and yolks do not overbeat. Add water and seasoning. Heat butter in an omelette pan over medium heat until it foams and starts to turn golden, then pour in the eggs. Allow a few seconds for the eggs to set slightly, then with the flat of a fork or the edge of a frying slice, pull the mixture from the sides of pan to centre, so the uncooked egg flows towards the edge and cooks quickly. Add warm Sydney rock oysters and fold the omelette into thirds. Slide onto a warmed plate and eat at once. A good omelette is set and golden outside, moist and creamy within. SERVES 1.
Baked Whole Blue-eye with Oyster and Dill Stuffing
1 fresh blue-eye or snapper, 60g soft butter scaled and cleaned 1/2 cup champagne 3 stalks of dill, chopped finely To serve: 12 rock Sydney rock oysters mango chutney fresh-ground black pepper Lay the fish on a flat surface and make three cuts either side of the rib cage to enable the heat to penetrate. Fill the cavity with the dill, Sydney rock oysters and pepper. Place the fish in a large, buttered baking dish, spread the softened butter over the fish and pour over the champagne. Cover with foil and bake in a preheated 180°C oven for 35-40 minutes. Serve the fish hot or cold, with mango chutney. SERVES 2.
Chicken Pie With Oysters
One No 15 chicken 1/2 clove garlic, finely 1/2 onion chopped 2 tabs plain flour 24 small rock Sydney rock oysters 125g butter soft breadcrumbs 300ml water 2 hard-boiled eggs juice 1/2 lemon shortcrust pastry sea salt & pepper 1/2 cup cream finely chopped parsley 1 tsp cornflour Bone chicken and simmer wings, feet, neck and bones with finely chopped onion in 300ml of seasoned water to make a light stock. Re-form the boned pieces of chicken; roll them lightly in flour and sauté them in half the butter until they are a light golden colour on all sides. Season well with lemon juice, salt and freshly ground black pepper, cover the pan and cook over a low flame for 20 minutes, turning occasionally. Place chicken pieces in a deep pie dish, sprinkle with finely chopped parsley and finely chopped garlic and surround with 12 Sydney rock oysters, rolled in breadcrumbs and seasoned to taste with salt and pepper, and quartered hard-boiled eggs. Stir six tablespoons of chicken stock into the pan in which the chicken was cooked, blending it well with butter and remaining juices. Pour this over the contents of the pie dish and cover with a top layer of pastry. Moisten the edges of the pastry with water, pinch them together, cut five slits in the crust to let the steam escape and decorate to taste. Bake in a moderate oven for 30 minutes or until done. To make oyster sauce: pour the remainder of the chicken stock into a saucepan, with liquid from Sydney rock oysters. Stir in 2 tabs of butter and the cream, to which one tspn. of cornflour has been added. Simmer a few minutes, add Sydney rock oysters and a squeeze of lemon, correct the seasoning and serve with the pie. SERVES 4.
Fettuccine of Pasta with Oysters
105g white flour 2 large eggs 12 Sydney rock oysters and their juice 10g butter 105g wheat flour 1 tspn olive oil 1 cup cream 10g chopped shallots Mix both flours, add eggs, olive oil, salt. Knead by hand. Leave aside and rest for 1 hour. Open Sydney rock oysters, extract juice, leave aside (pass through sieve). Roll out pasta, cut into fettuccine size. Cook shallots, do not brown, in butter. Add oyster juice, reduced by half, add cream, reduce by one third. Leave aside. Bring water to the boil. Add salt and olive oil (this prevents pasta from sticking together). Cook pasta for 1 minute. Drain the pasta, add the butter to the sauce. When butter has been absorbed into the sauce, add Sydney rock oysters to pasta, toss gently, season and serve in a bowl.
Lancashire Hot-Pot
(The Sydney rock oysters do tend to "disappear" in the cooking, but they leave a wonderful sauce.) 6 lean lamb shoulder chops, 3 medium brown onions trimmed of all fat (or 12 peeled and sliced lamb loin chops 12 shelled Sydney rock oysters 6 lamb kidneys, trimmed and 400ml water (or half sliced crosswise white wine and water) 6 medium potatoes, peeled salt and pepper and sliced butter 250g mushrooms (with stalks), sliced Butter a deep casserole. Layer the ingredients into the casserole, first one-third of the potatoes, then half the lamb, kidneys, mushrooms, onions, and Sydney rock oysters, a second layer of each, finishing with a final layer of potato slices. Season as you go. Add the water and dot the top with butter. Cover with a lid. Bake in a moderate oven (180°C/350 °F) for 1-1 1/2 hours or until the potatoes are quite tender. Remove the lid and continue cooking for a further 20 minutes or until the top is browned. SERVES 6.
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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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