Category: OF_Recipes

Ingredients
• 24 oysters (do not open until all of the ingredients and preparation is complete)
• 300ml milk
• Sunflower oil for deep frying
• Salt and freshly ground pepper
• 4 limes cut into wedges and chopped chives to garnish prior to serving

For the salt and chilli coating:
• 175g plain flour
• 1 tsp white pepper
• 2 tbsp chilli powder
• 1 tsp monosodium glutamate (optional)
• 1 tsp oriental five spice powder
• 1 red fresh chili deseeded and finely chopped
• 2 tbsp finely chopped coriander
• 2 tbsp chopped chives
• 1 tbsp Maldon sea salt

For the red onion salsa:
• 4 tomatoes deseeded and roughly chopped
• 1 red onion finely chopped
• 1 red chilli finely chopped
• 1 clove garlic finely chopped
• 1 lime
• 3 tbsp coriander finely chopped
• 3 tbsp olive oil
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup

1. First start the chilli coating by placing all the ingredients into a food blender except for the salt flakes, and blend into
a homogenous mix, then remove and add salt flakes.
2. Now start on the onion salsa. Mix together all ingredients in a bowl, cover with cling film and place in fridge. (Adjust
seasoning when ready to serve).
3. Open the oysters, remove the meat and place on a tray. Retain any liquid from the oysters and add it to the onion salsa mix.
4. Clean the empty oyster shells, dry and place on dishes ready to serve.
5. Heat the oil to 180 degree (or follow manufacturer’s instructions for your fryer).
6. Place the milk in a small bowl and dip in the oysters one by one then dredge them in the chilli coating.
7. Place the coated oysters on parchment paper. If you require a thicker coating, repeat the operation.
8. Once the oil has reached the required temperature, carefully lower in the oysters and cook for 1-3 min depending
on size. The oysters are cooked when they float and have turned golden brown and crispy.
9. Remove with a slotted spoon and drain onto kitchen paper. It is best to cook the oysters in small batches and keep warm in a low temperature oven.
10. Place the oysters back in the half shells and put a small dish of salsa onto the serving plate. Garnish with a small
wedge of lime, a little spoon of salsa on each oyster, and chopped chives before serving.

Serves 4

Ingredients
• 6-20 oysters opened (retain bottom shells)
• 150g butter, cubed
• 300g spinach
• A handful of watercress – leaves only
• 1 stick celery, peeled and finely diced
• 3 shallots, peeled and finely diced
• 1 teaspoon chopped tarragon
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh breadcrumbs

1. Preheat the grill. Have the butter at room temperature.
2. Blanch the spinach in a pan of boiling salted water for 30 seconds, drain well under cold running water and squeeze
out as much water as possible.
3. Put the butter, blanched spinach and all the other ingredients except the oysters into a blender and whiz until smooth.
4. Spread over the oysters in their shells and put under a very hot grill, until a crust forms. The oysters underneath will warm through rather than cook.
5. If you like, you can spray some Pernod over the Oysters before serving.

Serves 4

Ingredients

• 24 oysters
• ½ glass dry champagne
• 140ml double cream
• 1 egg yolk
• ½ tsp Dijon mustard
• 1tbsp chopped tarragon
• 1tbsp chopped parsley
• 2tbsp white breadcrumbs
• 230g raw spinach
• 60g butter
• Nutmeg
• Salt & pepper

1. Open the oysters and collect the juices.
2. Add the champagne to the oyster juice and strain through a fine sieve into a saucepan.
3. Reduce by half over heat.
4. Add the double cream and reduce by half again.
5. Take off the heat and whisk in the egg yolk and mustard.
6. Add the tarragon and parsley
7. Meanwhile cook the spinach in the butter and season with salt and pepper and nutmeg, strain off excess liquid
8. Put a bed of spinach into 4 gratin dishes
9. Cover with sauce, sprinkle with breadcrumbs and colour under the grill until golden brown.

Serve Hot

Serves 4 as a light starter
or 2 as a main course
Ingredients
• 12 oysters, opened and shells
reserved
• 3 tbsp self raising flour
• 100ml Guinness Original
• Water to mix
• Salt and freshly ground black pepper
• Vegetable or corn oil for deep frying
• A handful of carrageen moss*,
soaked overnight in cold water
• 2 spring onions, halved and finely
chopped
• ½ tbsp cider vinegar

1. Mix the Guinness and flour together with
enough water to make a light batter then
season with the salt and pepper.
2. Blanch the carrageen moss briefly in
boiling water for 30 seconds and drain.
3. Preheat about 8cm of oil to 160-180°C
in a large thick bottomed saucepan or
electric deep fat fryer.
4. Mix the spring onions with the carrageen
moss and cider vinegar and season then
spoon into the empty oyster shells.
5. Coat the oysters with the batter and fry them in hot oil for about a minute until crisp, then remove with a slotted spoon and drain on kitchen paper.

Serve on the seaweed mix Immediately

Serves 6 as a starter

Ingredients

For the Oysters:

• 6 large oysters, shucked, juices reserved
• 20g unsalted butter

Risotto:

• 2 tbsp olive oil
• 20g unsalted butter
• 2 leeks, white part only, trimmed

and finely chopped

• 1 small onion,

peeled and finely chopped

• 1 garlic clove,

peeled and finely chopped

• 150g arborio or other risotto rice
• 1 small glass of white wine
• 500ml hot fish stock
• 1-2 tbsp wild fennel fronds finely chopped (optional)
• Sea salt and freshly ground black pepper

Gutweed*:

• Sunflower or groundnut oil for deep-frying
• A small handful of gutweed, well rinsed and patted dry

Heat the olive oil and butter in a large,
heavy-bottomed frying pan over a
medium-low heat.
2. Add the leeks and onion and sweat
gently for about 10 mins until softened.
Add the garlic and cook for another
2 minutes.
3. Add the rice to coat in the buttery oil, add
the wine and bring to a gentle simmer.
4. Cook while stirring, until most of the
liquid is absorbed.
5. Start adding one ladleful of fish stock
at a time, making sure each ladleful is
almost completely absorbed before
adding the next one.
6. Add the reserved oyster juice. (If you find
you are running out of stock before the
rice is cooked, just add some boiling
water). The final result should be smooth
and creamy with the rice still al dente.
7. Stir in the fennel.
8. Prepare the Gutweed by heating an 8cm
depth of oil in a deep saucepan to 180º
(until a cube of stale white bread dropped
in turns golden within a minute).
9. Deep-fry the gutweed in batches:
carefully lower into the pan using tongs
and fry for 4 – 6 seconds only, then
remove with a slotted spoon and place
on kitchen paper to drain while you
deep-fry the rest.
10. Melt some butter in a heavy non-stick
pan and sauté the oysters until nicely
browned.
11. Check the seasoning of the risotto and
divide between warmed plates
or individual ramekins.
12. Arrange an oyster on each one and
sprinkle on the fried gutweed.

Serve Immediately

Serves 4

Ingredients

• 24 oysters
• 175ml double cream
• 25g parmesan cheese, freshly grated
• 50g butter, melted
• Freshly ground black pepper

1. Pre-heat the grill to
2. Open the oysters, and pour off most of the
3. Put the oyster, in shell, on a baking tray or the rack of the grill
4. Spoon about 1 ½ teaspoons of the cream over each oyster and season with a little black
5. Sprinkle over the Parmesan cheese and then drizzle with the melted
6. Grill the oyster for 1 minute (until the cheese is golden brown).

Serve straight away.

Ingredients

• 12 oysters, opened and cleaned (Keep the shells and clean with a brush and cold water. Then warmthe shells through the oven at 160ºc for just 3 mins).

Duck confit:

• 2-3 duck legs
• 150g coarse sea salt
• 2g thyme
• 1g picked rosemary
• 4g black peppercorns crushed
• 4 Cloves garlic cut in half and bashed
• ½ tsp Juniper berries
• 2 Bay leaves
• 600-800ml duck fat (or enough to cover the legs completely)

Red wine sauce:

• 400g shallots thickly sliced
• 500ml red wine
• 300ml port
• 3g of whole thyme
• 2 bay leaves
• 10 crushed black peppercorns
• 25g butter
• 500ml chicken stock

Celeriac mash:

• 400g peeled celeriac
• 35g unsalted butter
• 3g coarse sea salt
• 20ml lemon juice
• h of pepper
• Pinch of dried thyme leaf
• 1 tsp caster sugar

1. Heat the olive oil and butter in a large,
heavy-bottomed frying pan over a
medium-low heat.
2. Add the leeks and onion and sweat
gently for about 10 mins until softened.
Add the garlic and cook for another
2 minutes.
3. Add the rice to coat in the buttery oil, add
the wine and bring to a gentle simmer.
4. Cook while stirring, until most of the
liquid is absorbed.
5. Start adding one ladleful of fish stock
at a time, making sure each ladleful is
almost completely absorbed before
adding the next one.
6. Add the reserved oyster juice. (If you find
you are running out of stock before the
rice is cooked, just add some boiling
water). The final result should be smooth
and creamy with the rice still al dente.
7. Stir in the fennel.
8. Prepare the Gutweed by heating an 8cm
depth of oil in a deep saucepan to 180º
(until a cube of stale white bread dropped
in turns golden within a minute).
9. Deep-fry the gutweed in batches:
carefully lower into the pan using tongs
and fry for 4 – 6 seconds only, then
remove with a slotted spoon and place
on kitchen paper to drain while you
deep-fry the rest.
10. Melt some butter in a heavy non-stick
pan and sauté the oysters until nicely
browned.
11. Check the seasoning of the risotto and
divide between warmed plates
or individual ramekins.
12. Arrange an oyster on each one and
sprinkle on the fried gutweed.

Serve Immediately

Serves 4

Ingredients

• 24 oysters, opened
• 55g diced pancetta
• 1 small splash of Pernod
• 1 tbsp of chopped dill
• 4 tbsp of crème fraiche
• Cayenne pepper
• Sprigs of watercress (to serve)

1. Preheat the grill to its highest
2. Arrange the open oysters on a baking tray (using tinfoil to prop them so they do not tip over).
3. Fry the pancetta in a non-stick frying pan for a few minutes or until
4. Remove the pan from the heat and add a splash of Pernod, the dill and crème fraiche, season with a little cayenne
5. Spoon over the oysters and place under the grill for 3-4 minutes or until hot and bubbling.
6. Remove the oysters from the grill. sprinkle with a little more cayenne pepper, arrange on a platter with watercress as a garnish and serve straightaway.

Serves 4

Ingredients

• 24 oysters, opened
• 1 stick celery, finely chopped
• 4 shallots, finely chopped
• A small handful of chopped chervil
• A small handful of chopped parsley
• 200g spinach
• 250g butter
• A handful of breadcrumbs
• A good splash of Worcestershire sauce
• A dash of Pernod
• Salt and pepper to taste
• Tin foil

1. Crumple up tin foil in bottom of roasting tray so the oysters can sit comfortably without spilling any of their
2. Sweat the shallots, celery, chervil, parsley and spinach in a spoonful of the butter until
3. Put into a food processor with the remaining butter, the breadcrumbs, Pernod and the Worcestershire Blend until smooth.
4. Season with plenty of black pepper and a small amount of
5. Put a tablespoon of the mixture on top of each oyster and bake or grill for 3-4 minutes until the butter has melted and top is crisp and Serve with plenty of champagne and your favourite person!

Serves 6
Ingredients

• 18 oysters
• 50g unsalted butter
• 1 tablespoon olive oil
• 400g celeriac, peeled and cut into small, neat and evenly sized dice
• 1 small potato (100g), peeled and cut into small dice
• 2 tender inner sticks of celery cut into small dice
• 1 large leek, white part only, quartered lengthways and finely sliced
• 1 small onion, finely diced
• 2 garlic cloves, very finely chopped
• 750ml fish or shellfish stock
• ½ glass of white wine
• 100ml double cream
• Salt and freshly ground black pepper

1. Set a large saucepan over a medium heat and add the butter and olive oil.
2. Add all the chopped vegetables when butter is foaming.
3. Cook gently for 5-10 minutes, until softened but not coloured.
4. Add the stock and white wine and bring to a gentle simmer for 20-25 minutes, stirring once or twice until all the vegetables are tender.
5. Place a large pan over a high heat and add ½ a glass of water.
6. When boiling, place 6 oysters in the pan. Cover and allow them to steam for 2 minutes. This will open the shells and allow you to easily remove the meat. Make sure you collect the juices.
7. Finish the broth by stirring in the cream and the juice from the oysters and seasoning to
8. Divide the warm poached oysters between warmed bowls and ladle over the hot broth, making sure everyone gets a fair share of the vegetables along with the