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.
Soy Sauce and Sesame oil
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
½ Cup white wine vinegar
½ Cup Caster sugar
¼ Red onion (Diced small)
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
1/2 Cup Tomato Juice
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.
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)
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
1 Bacon rash (small dice)
2 Handfulls spinach
¼ Brown onion (diced)
2 tablespoons bread crumbs
2 tablespoons parmesan
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.
2 Tablespoons Unsalted Butter
2 Stalks of Tarragon (stripped and chopped)
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