Oysters 6 Ways

scott Entertainment, Recipes

Oysters 6 Ways

Chef Mick Capelli has found himself at the Oyster Shed along the water at Sandstone Point Hotel, and this week he’s making Noel some tasty Oysters 6 ways. Using the spacious kitchen of the Regent Monarch Slide-out, Mick prepares an oyster selection fit for the Gods, including Asian Style, Tomato Salsa, Oyster Rockefeller (Sautéed Bacon & Spinach), Chardonnay Vinaigrette, Tarragon and unsalted butter and Cold Kilpatrick.

Asian Style

Ingredients:

Fresh Oysters
Ginger
Garlic
Chilli (optional)
Spring Onion
Coriander
Soy Sauce and Sesame oil
Method:

Slice spring onion, ½ tsp. finely chop ginger, garlic and 2 Tbspoons Coriander . Slice Chilli if using. Mix 3 Tablespoons of Soy with ½ teaspoon Sesame oil.

Place your fresh oysters in the Steamer Basket or Vegie Steamer. Place some ginger, garlic, coriander , chilli and spring onion on top of each oyster with ½ teaspoon of Soy mixture.

Steam on boiling pot with lid on for 1 ½ minutes.

Serve with crisp, cold Sauvignon Blanc or Riesling

Champagne Vinegar Oysters

Ingredients:

Fresh oysters
½ Cup white wine vinegar
½ Cup Caster sugar
¼ Red onion (Diced small)
Method:

Place ingredients in a small pot and simmer until a syrup consistency.

Cool to room temperature.

When ready to serve put a 1/3 teaspoon of syrup with onions on each oyster.

Any spare syrup can be kept in the refrigerator

Cold Kilpatrick

Ingredients:

Fresh Oysters
1/2 Cup Tomato Juice
Splash Tabasco
Cracked Pepper
Pancetta Slices
Method:

Combine Tomato Juice, splash of Tabasco, some Vodka if you have it in the Bar.

Slice Pancetta into small strips and place a couple on top of each oyster.

Top with a 1/3 teaspoon tomato concoction on each and grind crack pepper.

Serve with Crusty bread.

Tomato Salsa

Ingredients:

Fresh Oysters
Tomato Salsa
1 Tomato (halved, quartered and de-seeded)
4 Cucumber rings
1/4 Spanish onion
1 side Red Capsicum
Dash of Extra Virgin Olive or your favourite flavoured Oil
Fresh Chopped herb (optional- parsley, coriander,chives  etc)
Method:

Combine all the ingredients in a bowl and place ½ teaspoon on each and sprinkle with salt for extra flavour

Serve with a Cool Rose and freshly peeled Prawns and lemon

Rockerfeller

Ingredients:

Fresh Oysters
1 Bacon rash (small dice)
2 Handfulls spinach
¼ Brown onion (diced)
2 tablespoons bread crumbs
2 tablespoons parmesan
Method:

Remove oysters from shell and place in the fridge

Sautee bacon and onion

When cooked add the Spinach and cook until wilted

Add a teaspoon of the mixture to each shell, top with an oyster

Top that with a sprinkle of breadcrumbs and parmesan

Bake in the moderate oven (180 C) until golden or Under the grill.

Tarragon Butter

Ingredients:

Fresh Oysters
2 Tablespoons Unsalted Butter
2 Stalks of Tarragon (stripped and chopped)
Method:

Combine the 2 ingredients in a bowl, place 1/3 of a Teaspoon on each

Oyster and place under hot grill for 30 seconds or until butter is bubbling.

Credit: Green RV – November 8, 2017

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