I made these oysters for Dwayne after collecting a few oysters on an island in the Great Barrier Reef. Once again as mentioned in a previous blog I use odd shells that I have collected to grill the oysters in as it is not easy to get oysters on the half-shell when collecting them off the rocks!
For these oysters I sauté a little finely diced garlic, then add some white wine and simmered to reduce. I remove the pan from the heat and add some cream.
I place an oyster in each shell and pour a little of the garlic cream sauce over, then I top each with a slice of camembert cheese.
Cook them under the grill until the cheese melts and starts to brown.
Another one of Dwayne’s favourites….
With oysters we collected on Forbes Island I made oysters Kilpatrick. You will notice that the oysters are not grilled in the oyster shell. When collecting oysters off the rocks we take them out of the shell, so I have collected a few odd shells to enable me to do my favourite grilled oyster recipes.
For my Kilpatrick oysters I fried up some diced bacon in a small saucepan to crisp it a bit. I remove it from the heat and then add Worcestershire sauce and a bit of tomato sauce.
I place an oyster into each shell, add some of the sauce and the bacon, then grill it for a couple of minutes.
On our first day in Island Head Creek QLD, we discovered some huge oysters. Dwayne thought all his Christmases had come at once and like a little boy eager to try out his new truck he just had to go oyster harvesting!
Later that day, tucked away in Island Head Creek on a rainy day with nothing better to do, I decided to do some cooking. Once I had my Beef Cheek Pie Filling on the simmer and a piece of marlin curing in a gin mix, I decided I’d do some beer battered marlin and oysters for lunch. Yummo!
I made a simple beer batter with plain flour and beer. Cleaned the oysters and cut two marlin fillets into thick fingers. Coated the fish and oysters with the batter and deep fried for a few minutes.
I served the beer battered marlin and oysters with several dipping sauces. Sweet chilli, soy, kecap manis, cocktail sauce and a sauce of mayo, lime and capers. Delicious!
Tempura Oysters are my favourite. Even more so when we have plucked the oyster fresh from the rocks ourselves! While in Broken Bay, North of Sydney NSW we had the opportunity to treat ourselves to fresh oysters a few times.
This particular day I decided to do tempura oysters three ways; dressed with soy & mirin, wasabi mayo and chilli ginger mirin.
I made a simple tempura batter with plain flour, powdered egg and soda water. Deep fried the battered oyster for one to two minutes and then dress them with the sauce. Simple, easy and delicious!