....OYSTER RECIPES....

CREAMY LEEK AND OYSTER SOUP

OYSTERS KILPATRICK

OYSTER AND BACON PARCELS

         

CREAMY LEEK AND OYSTER SOUP

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  • 60g butter
  • 1 small leek, sliced
  • 2 tablespoons plain flour
  • 2 cups milk
  • 2 cups water
  • 1/2 large vegetable stock cube, crumbled
  • 1 egg yolk
  • 1/2 cup cream
  • 24 oysters
  • few drops tabasco sauce
  • 1 teaspoon soy sauce

Melt butter in large pan, add leek, cook, stirring, for about 5 minutes (or microwave on HIGH for about 3 minutes) or until leek is soft. Add flour, stir constantly over heat for 1 minute (or mincrowave on HIGH for about 1 minute). Gradually stir in milk, water and stock cube, stir constantly over high heat (or microwave on HIGH for about 15 minutes) until mixture boils and thickens. Stir in combined egg yolk and cream, then oysters and sauces. Reheat without boiling. SERVES 4.

         
OYSTERS KILPATRICK (BARBEQUE)
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  • 1 dozen oysters on half shell
  • 2 bacon rashers, finely sliced
  • 1 tablespoon tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons parsley, finely chopped
  • 1/2 a lemon
  • Pepper to taste

Cook bacon on the barbeque until crisp and remove from heat. Combine the bacon, sauces and parsley in a bowl. Scoop heaped teaspoon of mixture onto each oyster. Cook oysters uncovered on a low to medium plate for approximately five minutes or covered for three minutes dependent on size. Drizzle with a squeeze of lemon and a good grind of pepper.

         
OYSTERS AND BACON PARCELS
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  • 8 sheets filo pastry
  • 125g butter

OYSTER AND BACON FILLING

  • 3 dozen oysters
  • 1/3 cup dry white wine
  • 1/3 cup water
  • 1 bay leaf
  • 3 black peppercorns
  • 15g butter
  • 3 bacon rashers, chopped
  • 100g mushrooms, chopped
  • 2 tablespoons plain flour
  • 2 tablespoons chopped fresh chives
  • 1/4 cup cream

Brush 1 sheet of pastry with melted butter, top with melted butter, top with another sheet of pastry , cut in half lengthways. Place 2 tablespoons filling onto end of each strip of pastry. Fold along sides in to cover filling slightly, then roll up from short side. repeat with remining pastry and filling. Place parcels onto lightly greased oven trays, brush with more butter. Bake in moderately hot oven for about 20 minutes or until golden brown.

OYSTER AND BACON FILLING

Combine oysters, wine, water, bay leaf and peppercorns in medium saucepan, bring to boil. Remove oysters; strain and reserve liquid. Melt butter in medium saucepan, add bacon and mushrooms, stri constantly over medium heat for about 3 minutes or until mushrooms are just tender. Stir in flour, stri over heat for another minute. Remove form heat, gradually stir in reserved liquid, return to heat, stir constantly over heat until mixture boils and thickens. Remove from heat, stir in chives, cream and oysters. Cool to room temperature before serving. MAKES 8.

         

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