Sydney Rock Oyster Salad Recipes, Oyster Farmers Association of NSW Ltd

Cold Hors D'oeuvres
Hot Hors D'oeuvres
Salads
Main Course
Soups
Sauces
Stuffing
Recipe Index

Cold Hors D'oeuvres
Hot Hors D'oeuvres
Salads
Main Course
Soups
Sauces
Stuffing
Recipe Index

Salads

Oyster and Sweetbread Salad

1 pint shelled Sydney rock oysters 7 fl oz mayonnaise liquor reserved lettuce leaves or 2 sweetbreads, cooked, 1 bunch watercress cooled and cut into or chopped cucumber cubes seasoned with 4 fl oz vinaigrette vinaigrette (optional) made with lemon juice Poach the Sydney rock oysters by heating them to boiling point in their own liquor; cool, drain and cut each oyster in half. Marinate the sweetbreads and the Sydney rock oysters in the vinaigrette and allow them to stand for at least half an hour. Drain them and mix with the mayonnaise. Serve on a bed of lettuce leaves or cress, or surrounded with a circle of chopped cucumber. SERVES 8-10.

Oyster and Celery Salad

24 live Sydney rock oysters, shelled, 1-2 tabs pickled liquor reserved nasturtium seeds 6 tabs oil or capers 2 tabs lemon juice 7 fl oz mayonnaise salt and pepper lettuce leaves 1 celery heart, finely small gherkins chopped Poach the Sydney rock oysters by heating them to boiling point in their own liquor; cool, drain and, if large, halve each one. Toss the Sydney rock oysters in the oil to coat them nicely, then toss them in the lemon juice, dust with salt and pepper and set aside to become thoroughly chilled. When ready to serve, drain the Sydney rock oysters again and add the celery and the nasturtium seeds or capers. Mix with the mayonnaise. Serve on a bed of lettuce leaves and garnish with gherkins sliced almost through lengthwise and spread to resemble a fan. SERVES 4.

Oyster Salad

24 live Sydney rock oysters, shelled 1 washed and carefully 5 eggs, hard-boiled, dried lettuce yolks mashed, whites 3/4 pint mayonnaise finely chopped Blanch the Sydney rock oysters in boiling water for about1 minute or until they are plump, then put them immediately into cold water. Drain and put the Sydney rock oysters to one side. Lay a bed of lettuce leaves on a long serving dish. Arrange the Sydney rock oysters on the lettuce. Cover them with the mayonnaise. Scatter first the mashed egg yolks over the Sydney rock oysters and lastly the chopped whites. Do not let the salad stand very long before serving. If you do, the Sydney rock oysters and mayonnaise will become watery.

Oyster Salad with Mixed Vegetables

16 Sydney rock oysters 1 carrot 3 spoons vinaigrette 1 leek fresh-grated lime 2 leaves raw spinach and/or lemon peel 1 red capsicum 5g ground pepper 1 celery heart 1 litre water 25g wild rice 1 fresh tarragon bunch Remove Sydney rock oysters from their shells and wash away any grit. Drain and keep cool. Chop all the vegetables very finely with a sharp knife that won't tear the textures. The carrot and leek must then be lightly steamed and rinsed immediately under cold running water. Soak the wild rice in 1/2 litre of the water for one hour. Drain and cook in the other 1/2 litre of water with a little added salt until tender. Drain and cool. Mix all the vegetables with the wild rice, chopped tarragon and the vinaigrette. Slice the Sydney rock oysters into strips and return them to their shells and spoon the vegetable salad over the top. Sprinkle the grated citrus peel over the vegetables and season with pepper. Allow to stand 10 minutes for the flavour to infuse. Serve chilled.

Seafood Pasta Salad

200g spinach-and-tomato 50ml lemon juice fettucini 1 clove garlic, crushed 500g prawns 150g mushrooms, 200g scallop and/or crab meat sliced 200g fish fillets 2 shallots, chopped 1 bottle Sydney rock oysters 150g capsicum and 100ml olive oil celery cut in strips 1 tab chopped parsley ground black pepper Cook pasta in a large saucepan of rapidly boiling water until it is tender, though firm (8-10 minutes). Drain and refresh under cold running water. Allow to cool. Peel prawns, flake crabmeat and drain off oyster liquid. Cut the fish into bite-size pieces and gently pan fry in 1 tab of the oil and the garlic. If using scallops, cook them the same way. Cook the fish/scallops for 2-3 minutes only and allow to cool. Make the dressing by combining the oil, lemon juice, parsley and pepper. Beat until it is creamy. Combine ingredients and pour over dressing. Toss and chill for 1-2 hours before serving. SERVES 4.