" Another month goes by, and the year gallops on; and so we all keep
galloping on too -however, to slow you down a little, we have included two
recipes which will alter your mood ( for the better ) , as well as being a
gentle reminder that we are a pearl of a cookery school, situated in the
centre of the oyster capital of South Africa - Knysna.
So Oysters it is for the recipe of the month - some are only
acquainted with the raw oyster and a slice of lemon and splash of Tabasco
sauce -however with the evenings still being chilly countrywide , why not
give one of these two oyster recipes a try - admittedly not for the faint
hearted; but the results will speak for themselves - ( oysters always do !).
remember - nothing is impossible in the kitchen; always read through the
recipe beforehand and doublecheck that you have all the ingredients on
hand.....................and it's all systems go..............".

O Y S T E R S . . . .
Oysters are easily one of the most obvious“either” , “or” foodstuffs available today.
Let’s face it, you either love them or hate them - oysters have never engendered a mediocre response from anyone. “Either,” “ors” never do.

Here follows a simple, oh-so-good recipe for oysters encased in a mushroom, crumbed, & served with a light foaming Hollandaise sauce and freshly cooked asparagus spears.
This makes a wonderful starter ( for confirmed oyster lovers ) , or alternatively, can be served individually on a large platter, with a side-serving of “foaming hollandaise” sauce - don’t be too generous - no one will want dinner afterwards- they are very more-ish; like peanuts, but much more sophisticated, and more filling !

Method:
1. Shuck the oysters, which is easier said than done. Remove any shell or sand pieces with
a small knife. Do not wash oysters - you then remove all the wonderful taste of the sea , as
well as many of the nutrients, including zinc. Hold oysters upright whilst shucking, so as to
avoid losing any of the juices.
2. With a melon baller, hollow out a white button mushroom in the centre. Now pop the
raw oyster into the hollowed centre, season lightly with salt and pepper.
3. Remember FEB - flour, eggs, breadcrumbs. Roll the oyster-filled mushroom in flour, then
into the lightly beaten eggs, and finally roll it in the breadcrumbs, dusting off any excess
crumbs.
4. Place gently into a wire fryer basket , or sieve , and deep fry in hot oil for one minute only.
Remove cooked oysters from heat, drain on paper towel and serve immediately with the
prepared Hollandaise sauce ( recipe included ).Garnish with freshly chopped chives and
serve along with freshly cooked hot asparagus spears - oysters, hollandaise& asparagus - a
deadly combination !!

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On the spot Oyster & Prawn Bisque

This is so-called because the recipe was improvised during a” mystery basket cook-off.”
Most people shudder at the thought of eating “Fish soup”. Using a home-made fish
stock is the secret to a fantastically tasty fish soup; with the last-minute addition of a few
fresh oysters - sublime......!!

Ingredients: 450 g fish bones or cleaned heads of 1 dozen king prawns plus Bodies of the prawns, deveined & shelled 1 dozen fresh oysters, shucked ( no shell ). 45 g butter 2 medium leeks ( white part only ), chopped 4 shallots - if available or 1 large onion, chopped Other aromatic greens ideal in a fish stock - E.g celery, fennel stalks, parsley, bay leaves 4 shallots extra 10 whole peppercorns 350 ml white wine 700 ml cold water 3 - 4 saffron strands 45 g cake flour 200 ml fresh cream 2 tablespoons Noilly Prat salt & pepper to season

 

Method:
1. One of the acquired skills in cooking, is learning to improvise using ingredients at hand.
Fish bones can be readily obtained at any fish shop; we have used King prawns as they
were given to us as part of the “mystery basket” . What is nice about cleaning one’s own
prawns is that one can then use the cleaned heads to make a really tasty fish stock, and
the bodies used for another dish. Chop the fish bones onto pieces so that they can fit into
the stock pot.
2. Melt the butter ( or a 50/50 mixture butter & olive oil ) in a large pot over a medium heat.
3. Add the fish bones and the vegetables, and cook for approx. 2 - 3 minutes, until the
vegetables have brightened in colour but are not cooked through.
4.Add the peppercorns and the wine and bring to the boil - NO water yet - once it has
boiled , reduce to a medium heat.
5. Let the wine -fishbone-vegetable mixture now cook at a medium heat until the
ingredients in the pot have reduced by half in volume - NOW add the water and return
to the boil, skimming off any froth that rises to the surface with a small tea strainer.
6. Immediately lower the heat and simmer gently for no longer than 20 - 25 minutes. If you
simmer the fish stock for longer - it will become bitter - 20 minutes is sufficient.
7. Remove from the heat and strain the stock through a normal sieve/strainer, pressing
gently down onto the solids so as to extract all the liquid.
8. Return the sieved fish stock to a clean pot and taste - if you feel that the flavour is not
intense enough, reduce with the lid off for another 5 - 10 minutes. Taste again - now you
can season the reduced stock with salt and pepper to taste - not before, because liquid
evaporates, salt does not - if adding slat during the reducing of the fish stock, it will more
than likely end up much too salty.
9. Into another clean saucepan/ pot, add 45 g butter, the 4 extra chopped shallots or 1
large onion finely chopped ( if shallots not available ).
10. Sautee finely chopped onions with about three saffron strands until the onions are
glazed. Add the 45 g flour and make a “blond roux” - cook the butter and flour together
until golden brown.
11. Now add the freshly prepared strained fish stock , and whisk briskly with a balloon whisk
to prevent lumps form forming. The soup should have the consistency of pouring cream.
12. Bring the soup to the boil - now add the deveined, cleaned prawn bodies to the
soup, ( the heads of which made up the stock. ) , as well as one dozen freshly shucked
Oysters.( Add both with all their juices for flavour ).
13. Remove from heat, as the prawns and oysters cook very quickly in the boiling liquid -
once the soup is off the direct heat, add 200 ml fresh cream, some Noilly Prat ( approx. 2
Tablespoons) , and check for seasoning - is there enough salt and pepper.
14.Serve in a soup bowl with a twirl of fresh cream and a dash of cayenne pepper on top,
two cooked prawns on the edge of the bowl get the tastebuds going, not to mention the
smell of a most flavoursome and unexpectedly delicious oyster and prawn bisque.

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