Home' Advocate Communications : Fiordland Advocate 31 March 2011 Contents WHAT'S COOKING
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1 teaspoon finely grated root ginger
½ cup lime juice
1-2 teaspoons julienned chilli
½-1 teaspoon each: fish sauce,
1 small shallot, finely diced
Garnish: 1 tablespoon each: finely
chopped chives, julienned chilli,
small wedges lime
Combine the ginger, lime juice,
chilli, fish sauce, sugar and
shallot. Chill this dressing, until
required. Best prepared and
served on the same day.
Place the oysters on serving
plates and top with a little of the
dressing. Garnish with the chives,
chilli and lime. Extra dressing may
be served on the side.
Serves 2, 3 or 4 as a starter.
Oysters with chilli
Oysters have always been linked
to love and their supposed
I must admit to falling in love with
oysters at a very early age.
As a child, flicking oysters off
the rocks at the seaside was
a hazardous but fun holiday
occupation. It was in the days of
plenty when they were almost
considered a nuisance. Oysters
were enjoyed slurped from the
shell with a dressing of warm,
salty sea water.
Once I was introduced to the Bluff
oyster, I was well and truly hooked.
The season has just started but
we will be able to enjoy them twice
this year as some are being held
in tanks for the Rugby World Cup.
Bluff oysters are most definitely
a special occasion treat to be
savoured not only for their intense
flavour but their nutrition.
Oysters are one of the most
nutritionally well balanced foods.
They are an excellent source
of vitamins A, B1 (thiamin),
B2 (riboflavin), B3 (niacin), C
and D (calciferol). Four or five
medium-sized oysters supply the
recommended daily allowance of
iron, copper, iodine, magnesium,
calcium, zinc, manganese and
Farmers began raising native New
Zealand rock oysters on wooden
racks in the early 1960s. But in
the 1970s, the Pacific oyster was
accidentally introduced to New
Zealand from Asia, possibly on
ships' hulls. Farmers discovered
the Pacific oyster grew faster and
could be farmed more reliably
than its native cousin. They are
the main farm-raised oyster in
New Zealand, primarily in the
Bay of Islands, Mahurangi and
Clevedon and Coromandel. The
season generally commences
about April and ends in December.
Dredge oysters (similar to Bluff's
Ostrea chilensis) are now being
farmed in Marlborough (Tio Point)
and Stewart Island (Southern
Glory). Some say the flavour is not
as intense but the plump, juicy
flesh is still a treat.
As an alternative to fresh oysters
are the smoked variety. They are
available in cans for about $3.50
and make a tasty addition to
sushi, pilafs, risottos and pasta
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1¼ cups Arborio risotto rice
5-6 cups hot fish or vegetable stock
250g Swiss brown button
mushrooms, finely sliced 85g can
smoked oysters, drained
¼ cup slivered Parmesan cheese
freshly ground black pepper to
Heat 2 tablespoons of the oil in
a large frying pan over medium
heat. Add the onion and sauté
for 3 minutes. Add the garlic and
sauté, until soft.
Stir in the rice and cook until the
grains are shiny, about 1 minute.
and bring to the boil, stirring
constantly. Cook the rice briskly,
stirring constantly, until most of
the liquid is absorbed.
Repeat using a ½ cup of stock
each time, cooking until the rice
Meanwhile, sauté the mushrooms
in the remaining oil, until just
Stir the oysters and half the
mushrooms into the rice and heat
Serve the rice in wide bowls
topped with the remaining
mushrooms, Parmesan and black
pepper. Serves 4.
Mushroom and smoked
750g blade steak
2 rashers bacon
2 each: bay leaf, parsley sprigs
1 each: large onion, carrot, diced
125g mushrooms, sliced
salt and freshly ground black
pepper to taste
3 tablespoons plain flour
2 tablespoons canola oil
1 cup red wine
12 fresh or smoked oysters
Preheat the oven to 150°C.
Cut the meat into 3cm cubes.
Dice the bacon. Combine with
the herbs, onion, carrot and
mushrooms. Sprinkle with the
seasonings and flour.
Heat the oil in a non-stick frying
pan. Sauté the mixture in batches,
until lightly browned.
Place in a large casserole.
Add the wine.
Cover and cook in the oven for 2
hours. Add the oysters.
Bake for a further 30 minutes.
Great served with baked potatoes.
Beef, bacon & oyster casserole
25g butter, melted
¾-1 cup cream
freshly ground salt and black pepper to taste
½ cup finely grated Parmesan cheese
2 tablespoons finely chopped parsley
If using oysters in their shells, place a thick layer of
rock salt in the baking dish to hold the shells firmly.
Alternatively, bake shelled oysters in individual serving
Cover the oysters lightly with the melted butter.
Spoon the cream on top then sprinkle with the
seasonings and cheese.
Place the dish under the grill for 3-5 minutes or until the
topping is slightly brown.
Sprinkle with the parsley. Serve immediately.
Serves 4-6 as a starter.
Oysters grilled in
4 tablespoons tomato sauce or
¼ teaspoon Worcestershire sauce
salt and pepper to taste
12 fresh Pacific (rock) oysters in
2 rashers bacon, diced
Combine the sauces and
seasonings. Spoon enough on top
of the oysters to cover.
Sprinkle with the diced bacon.
Place under a hot grill to crisp the
bacon, about one minute.
A traditional oyster recipe.
The oysters can be supplemented with a little rice or buttered brown
bread and/or baby salad greens.
This also makes an excellent filling for pies.
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