Best Oyster Recipes

FreshShucked.jpg

Our favourite way to eat oysters is freshly shucked, straight from the sea. A squeeze of lemon and a little cracked pepper is also wonderful, and everybody loves Oysters Kilpatrick, with grilled bacon and worcestershire sauce.

Here are a few recipes that show how versatile oysters can be. Sauté on top of a steak, tempura battered with a sweet and spicy dressing, in a shot glass with Bloody Mary or with a fresh dressing.

Please send us your favourite oyster recipe, with an image via facebook or email.You never know you might see it on our specials board at the Bangor Wine & Oyster Shed!

TempuraOysters.jpg

Tempura Battered Oysters with Vietnamese Dipping Sauce.

Recipe from the Bream Creek Farmers Market Cook Book

Eloise Emmett, Photography by Alice Bennett

Makes 12 oysters

12 oysters

½ cup plain flour for coating


½ cup plain flour
½ cup corn flour
1 egg white
1 tablespoon white vinegar
2/3 cup cold soda water

Oil for deep frying


Heat the oil in a large, high sided saucepan to about to 170°C. 
To make the batter, mix the flours together, add the egg white and soda water and mix until just combined, taking care not to over mix.

Coat the oysters in the flour, dip in the batter and deep fry for about 2 minutes, or until cooked Drain on paper towel to remove excess oil and serve with Vietnamese dipping sauce.

Vietnamese dipping sauce

½ cup sugar
1 cup warm water
½ cup fish sauce
¼ cup white vinegar
½ cup lime or lemon juice
3-4 cloves garlic
2-3 red chillies 

Combine the warm water and sugar in a jar and shake until dissolved.  Add the fish sauce, vinegar, lime juice, minced garlic and finely chopped chillies. Shake well and serve with the tempura oysters.

Cooking Tip

Tempura vegetables are delicious prepared in the same manner.  Use small broccoli or cauliflower florets, snow peas, beans, zucchini or other vegetables of your choice, just take care to cut larger vegetables into small pieces as the tempura batter will burn if left cooking in the oil for too long.

SteakandOysters.jpg

Eye fillet with preserved lemon and garlic buttered oysters

Recipe from the Bream Creek Farmers Market Cook Book

Eloise Emmett, Photography by Alice Bennett

Serves 4

4 x 180g eye fillet steaks
1 dozen freshly shucked oysters
2 tablespoon butter
2 clove garlic
1 small wedge preserved lemon
salt and pepper

Preheat the barbeque or a large frying pan over high heat.  Add the steaks and cook for 4 minutes on each side for medium rare meat.  Wrap each steak in tinfoil and set aside to rest for 10 minutes.  

Crush the garlic and finely chop the preserved lemon.  Heat a frying pan over medium heat and melt the butter.  Crush the garlic and finely chop the preserved lemon and sauté for 1 minute.  Gently remove the oysters from their shells, add to the pan and cook for 30 seconds on each side or until golden brown.  Season with salt and pepper.  

Unwrap the steak from the foil, place on the plate with the oysters arranged on top.

Cooking Tip

Serve the steaks with creamy mashed potatoes and sautéed seasonal vegetables.  Try baby carrots and asparagus in spring, slices of grilled zucchini and halved tomatoes in summer, baked beetroot and pumpkin in autumn, or parsnip and Brussels sprouts in winter.

 

OysterShooter.jpg

Oysters, Tomato, Tabasco and Vodka Shots

Recipe by Julie and Peter Cunningham

Serves 1

For a spicy start to a celebratory brunch or a kick start to the morning after a late night, you can’t go past these peppery little mouthfuls.

1 oyster

15ml vodka
30 ml tomato juice
splash of Tabasco sauce

Shuck the oyster.  Place into a shot glass, top with tomato juice, vodka and a splash of Tabasco to taste.

Cooking Tip

For a Bloody Mary shot, omit the oyster, add a drop of Worcestershire sauce and a thin, trimmed celery stick to garnish.

brunybook.jpg

Vietnamese Inspired Oysters

From the book Bruny Island  - Food from the Edge of The World, Recipe by Jill Mure, photography by Richard Bennett

 1 red chilli, thinly sliced

2 tablespoons lime juice

1 clove garlic, crushed

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

2 tablespoons palm sugar

1 tablespoon vegetable oil

2 kaffir lime leaves, finely shredded

100g vermicelli rice noodles

Lebanese cucumber, peeled and cut into thin half slices

Fresh mint leaves

Lettuce leaves to serve

 

Put the first eight ingredients into a screw top jar and shake well. Let the dressing stand. Break the noodles roughly into four centimeter lengths, put in a bowl and cover with boiling water. Allow to stand until soft. Drain and dry on toweling. Take oysters from their shells and place a small lettuce leaf in the base of the empty shells. Put a teaspoon of noodles onto the leaf and place a whole oyster on top. Add the cucumber and mint leaves and pour a dessertspoon full of dressing over each oyster.

 

Serves 4.

 

The Bream Creek Farmers Market Cook Book, Bruny Island, Food from the edge of the world, and 2015 calendars by Eloise Emmett are available at 'the shed'.