Oyster Recipes

The classic way of serving oysters is opened, raw on a bed of crushed ice, lemon juice, balck pepper and a dash of Tabasco sauce. Champagne is the obvious accompaniment, but a dry white wine is good too!

 

Apple, Coriander & Citrus Oyster
Apple, Coriander & Citrus Oyster

Yield: 10 portions 


Preparation time: 4 hours
Cooking time: 5 min


Ingredients:
10 medium oysters, shucked


Salsa:
1 (160 g) Granny Smith apple, peeled and diced
1 (200 g) cucumber, peeled, seeded and diced
1 tbsp (10g) coriander, finely chopped
1 lime, juice and zest


Jelly:
2 (500g) oranges, juiced
1 (160g) lemon, juiced
1 (80g) lime, juiced
2 leaves gelatine, sponged
80 g sugar
2 g salt


Specialized equipment:
1 small pot, small shallow container, sharp knife, sieve, induction hob


Method:

  • To make the jelly, mix together the citrus juice, sugar and salt in a small pot.
  • Bring the mixture to a slight simmer and add the gelatine.
  • Strain the mixture through a sieve into a shallow flat metal container and place in the fridge on a level surface to set. About 2-4 hours.
  • To make the salsa, mix together the apple and cucumber dice with enough of the lime juice to coat and season.
  • Add the coriander and lime zest and set aside.
  • Once the jelly is completely set, gently remove from the container and place on a chopping board.
  • Using a sharp knife cut the jelly into small cubes.
  • Mix the jelly into the salsa and place a heaped teaspoon of salsa on each oyster. Add an extra squeeze of lime or lemon to taste and serve.
Bloody Mary oyster with celery salsa
Bloody Mary oyster with celery salsa
Yield: 10 portions

Preparation time: 3 hours
Cooking time: N/A


Ingredients:
10 medium oysters, shucked


Granite:
200 ml tomato juice/ cocktail
½ lime, juiced
¼ lemon, juiced
12 drops (3 ml) Tabasco
15 ml Worcestershire sauce
1 pinch of salt
25 ml vodka


Celery Salsa:
1 (50 g) sticks celery, diced
1 (120 g) plum tomato, deseeded and diced finely
½ (60 g) cucumber, peeled and diced small
2g salt
black pepper, to taste
1 dash (1ml) Tabasco


Specialized equipment:
Small mixing bowl, flat metal container


Method:


To make the tomato granite:

  • Mix together all the ingredients and taste
  • Pour the liquid into a flat metal container and freeze until solid
  • Once the mixture is completely frozen, scrape the surface with a fork to form little ice crystals, continue this process until left with a bowl of granite

For the salsa:

  • Mix the celery, cucumber, tomato and Tabasco together
  • Season with salt and black pepper

To assemble:

  • Place a tablespoon of granite on an oyster and place a teaspoon of salsa next to it
  • Garnish with baby celery leaves or micro herbs.
 
Asian inspired oyster
Asian inspired oyster

Yield: 10 portions


Preparation time: 30 min
Cooking time: N/A


Ingredients:
10 medium oysters, shucked


Ginger Vinaigrette:
50 g fresh ginger, peeled and grated
1 tsp (5 ml) Dijon mustard
45 ml rice wine vinegar
15 ml soy sauce
10 ml honey
150 ml canola oil


Garnish:
1 (10g) small red chili, finely sliced
2 (100g) spring onions, finely sliced at an angle
10 g micro coriander


Specialized equipment:
Small mixing bowl, sharp knife, squeeze bottle


Method:

  • Place all the ingredients for the vinaigrette together in a small squeeze bottle and shake vigorously to mix.
  • Assemble the oysters: pour 1 tablespoon of vinaigrette over the oyster and garnish with 1 slice of chili, 3 slices spring onion and a few coriander micros.
Fresh oyster with shallot vinaigrette
Fresh oyster with shallot vinaigrette

Yield: 10 portions


Preparation time: 20 min
Cooking time: N/A


Ingredients:
10 medium oysters, shucked
½ ( 50 g ) red onion, finely chopped
1 tsp (15 ml) Dijon mustard
30 ml red wine vinegar
120 ml Canola oil
Pinch of salt


Specialized equipment:
Small mixing bowl, whisk


Method:

  • In a small bowl, whisk together the mustard, vinegar and salt.
  • While continuously whisking, slowly trickle the oil in and whisk to form an emulsion.
  • Add the red onions and mix well.
  • Place a tablespoon of vinaigrette on each oyster.