Oysters Kilpatrick
6 Coromandel Smoking Co 1/2 shell oysters
rock salt
1 tbsp fresh crushed garlic
Worcestershire sauce
6 strips roasted red pepper
6 pieces uncooked bacon (2cm square)
lemon wedge & sprig of parsley for serving
Arrange the oysters on a bed of rock salt in an ovenproof serving dish. To each oyster add a dab of crusched garlic, two shakes of Worcestershire sauce, a strip of roasted red pepper, and top with a square of bacon. Place the oysters under a grill until the bacon is crispy. Serve with a small oyster fork, a wedge of lemon and a sprig of parsley.
Oysters Poached with Olive Oil, Garlic and Lemon
6 Coromandel Smoking Co 1/2 shell oysters
rock salt
1 tbsp fresh crushed garlic
freshly ground black pepper
1 tbsp extra virgin olive oil
2 tbsp hot water
lemon wedge for serving
Arrange the oysters on a bed of rock salt in an ovenproof serving dish. To each oyster add a dab of crushed garlic, a few grinds of black pepper, half a teaspoon of extra virgin olive oil, and a teaspoon of hot water. Place the oysters under the grill until the edges begin to curl, then serve with a small oyster fork and a wedge of lemon.
Ginger Steamed Oysters
6 Coromandel Smoking Co 1/2 shell oysters
rock salt
2 tbsp fresh ginger sauce (see below)
6 matchstick-sized strips of fresh ginger
6 matchstick-sized strips of celery
6 matchstick-sized strips of red pepper.
Place oysters on a bed of rock salt in an ovenproof serving dish. Onto each oyster place 1/2 a teaspoon of fresh ginger sauce and a strip of ginger, celery, and red pepper. Place the dish in a steamer, cover with the lid, and steam for about 4 minutes, or cover with aluminium foil and bake at 200C for 5 minutes.
Fresh Ginger Sauce
1 1/2 cups soy bean paste
6 cloves of garlic
4-6 hot Thai red chillies
1 bunch coriander (roots & all)
1/2 cup fresh lemon juice
1/2 cup sugar
1/2 cup fish sauce
1/2 cup soy sauce
1 large "thumb" fresh ginger
1/2 cup water
This recipe makes much more than you need for one meal, however the quantity allows the use of a food processor and the sauce will keep for weeks in the refrigerator. The soy bean paste referred to is a thick paste that gives the sauce body. If unavailable, simply use a mild humus to provide the same consistency.
Place all ingredients in a food processor and puree until smooth.
Potato and Oyster Casserole
2 pottles of Coromandel Smoking Co Oysters
4 potatoes
1 onion
½ cup grated cheese
½ cup chopped mushrooms
4 tbsp butter
4 tbsp flour
Salt & pepper
2 cups oyster juice and milk
2 tomatoes
¼ cup grated cheese
Drain the oysters and keep the juice. Make up 2 cups with milk. Chop onion finely and cook in butter 2-3 minutes. Add flour and cook until frothy. Add juice and milk stirring in well. Cook until mixture thickens, remove from heat and add cheese, mushrooms, salt and pepper. Peel and slice potatoes thinly. Slice tomatoes thinly. Place half of the potatoes, all the tomatoes and oysters in a greased casserole dish. Pour over half the sauce. Top with remaining potato slices and pour on remaining sauce. Sprinkle with second measure of cheese. Bake at 180 C until potatoes are cooked, 45 to 55 minutes.
(Thanks to the Coromandel Area school for this recipe from their seafood recipe book)
Traditional Oyster & Veal Pie
500 gm flaky pastry
1 pottle Coromandel Smoking Co oysters
500 gm veal
1 medium onion
1 carrot
½ cup oyster juice
1 tbsp cornflour
½ tsp salt
Pepper
1 tbsp oil
Roll pastry out thinly and use to line base and sides of a casserole or pie dish. Cut a top from the remaining pastry. Cut veal into bite size pieces, slice onion and carrot. Brown veal in oil, remove from pan and drain off any surplus oil. Mix cornflour to a paste with oyster juice and add to pan. Cook until thickened. Combine meat, oysters, sauce, vegetables and seasonings and place in lined pie dish. Moisten edge of pastry top and place over pie. Bake at 190 C for 1 ¼ hours
(Thanks to the Coromandel Area school for this recipe from their seafood recipe book)
