sharing recipes from one generation to the next
In direct contrast to the way I like to eat, I become a lazy cook in the summer holidays. “Minimum effort, maximum enjoyment” becomes my mantra. Meals prepared on the BBQ accompanied by fresh salads are my fallback position, but I also love to serve seafood.
I’m fortunate to have a ready source of Sydney rock oysters shucked to order. We regularly indulge for a light and easy meal, but really I much prefer to open my oysters just before serving. I claim to have a deft hand and a handy oyster knife for when the need arises.
Fresh unopened oysters will keep for a couple of days in the fridge but remember that they are living creatures and need to be treated with care. Oysters will suffocate if stored sealed in a plastic container or bag, but if they are laid on a tray, flat shell down and covered with a damp cloth they will be at their best when you open them to eat, plump, creamy and briny.
Shucking oysters can be intimidating, but in fact they’re simple to open. There is a very clear tutorial here.
I’m not a fan of cooked oysters, but when serve in their natural state with a grind of black pepper and a squeeze of lemon juice I’m happy, extra happy if I have a glass of champagne too.
I serve oysters with this ridiculously simple gin and cucumber vinaigrette if i’m trying to impress. This quantity of dressing is just right for 2 dozen oysters.
Adapted from a “Destination Flavour” recipe by Adam Liaw as seen on SBS
1 tablespoon of finely chopped dill
1 tablespoon snipped chives
1 tablespoon finely grated peeled and deseeded cucumber
1 tablespoon rice vinegar
1 tablespoon gin (Hendricks marries well with cucumber)
3 tablespoons olive oil
1/2 teaspoon castor sugar
generous grinding of black pepper
Put all the ingredients into a screw top jar and shake vigorously.
Spoon the vinaigrette onto the oysters and serve immediately.