In preparation for the 10th Oyster, Wine & Food Festival which will be taking place from 29 to 31 May 2015 at Montecasino, here are a few delectable oyster recipes.
There are few food items that have a strong enough character and personality for it to conquer the world, and oysters are one of them. Oysters are those mysterious molluscs that most cuisines have incorporated in some form or sort into their culinary journey. The only rule is that the Oyster must be the star of the show.
It’s a love affair between man and food. It is no secret that the oyster is fluent in the language of love and shrouded in mystery and romance has many stories to tell.
Oysters might be little pockets but they have big personalities. They demand our respect and admiration the world over. They are unique.
To honour a great conqueror, the oyster, we selected a few recipes from various corners of the world. The recipes all differ, yet the catalyst and the star of the show is the oyster.
Asian Oyster
Oyster served with traditional sushi condiments
This recipe is easy to serve and tastes great. The ‘sushi condiments’ pair extremely well with the ‘fresh ocean’ taste of the oysters.
Serve up some freshly shucked oysters on ice.
Have a bowl of wasabi, some soy sauce and pickled ginger ready and enjoy as you would when eating sushi.
12 Oysters
20ml Wasabi
30ml Soy sauce
20g Pickled ginger
French Oyster
Oyster Mignonette
The Mignonette is a classic condiment for oysters. The very make-up of the sauce tantalizes the taste buds and allows for a great experience in the mouth. Add the fresh flavour from the oysters and you have a beautifully balanced combination to enjoy.
12 Oysters
30ml Red Wine Vinegar
20ml Finely Chopped Onion
Black Pepper and a Pinch of Salt
Chef’s tip: If the onion is not very sweet you can add 2ml of brown sugar.
South African Oyster
‘Pickled fish’ style Malay curry and peppadew
This recipe is slightly more involved, but remember the most important rule of oysters: there can be only one hero and that is the oyster. Everything else should just enhance the experience and not change it completely.
Curry sauce (serves about 12 Oysters)
100ml Brown Vinegar
30ml Sugar
30ml Finely Chopped Onion
1 Bay Leaf
3ml Turmeric
5-10ml Medium Curry Powder
Black Pepper and a Pinch of Salt
Heat the vinegar, sugar, turmeric and curry powder in a small pot. When it starts to boil add the onion and bay leaf. Reduce heat, cover and simmer for 10 min.
If you prefer a thicker sauce you can thicken it with a bit of flour or corn flour.
