Archive 2005

Delectable Oysters

Oysters are a valuable source of minerals such as zinc, calcium and copper; they are rich in iodine and low in cholesterol making them a healthy food option.

Tips when buying oysters

• Live oysters: ensure that their shells are hard and closed. Shells that are open should close tightly when tapped. If they don't, the oysters are dead and should be avoided since bacteria, which can cause serious food poisoning, multiply quickly in dead shellfish.
• Fresh shucked oysters: these should be plump, have good colour, a fresh natural sea smell, and be packed in clear oyster liquid. Ones that smell sulphurous or feel slimy should be avoided.

Storage tips

• Live oysters: should be stored in the refrigerator cup-side down and covered with a damp towel. Do not place them in water, plastic bags or air tight containers as they need to breath
• Fresh shucked oysters: these should also be placed in the refrigerator in their natural juices. Both live and shucked oysters should be refrigerated at 0ºC to 10ºC

Preparation and usage

The sooner oysters are used, the better they'll taste. Once thawed however, they should not be refrozen. Oysters are incredibly versatile as they can be used in stews, soups and speciality dishes, baked, steamed, grilled or simply served raw. Below are two recipes.

Oysters and wine

Certain wines will enhance the flavour of oysters, especially when they're eaten raw.

Plain oysters: select a wine with bright, zesty acidity and little or no oak
With lemon: a wine that has an underlying citrus flavour or a dry sparkler will bring out the flavour.
With cocktail sauce: choose something spicy and fragrant.
With black pepper: lean, austere or fruity wine, oaked or unoaked will be an adequate table-mate.

Source of information: Debra Wooley (Chairperson of the South African Chefs Association Gauteng) and Wine, Food Adventures

Fresh Oysters in Light Beer Batter

Piquanté pepper, olive oil and lemon zest dressing

1. Mix together the olive oil, zest and juice of lemon, thin strips of piquanté pepper and chopped dill.
2. Season with salt and pepper to taste and set aside.

Oysters in batter

1. Place equal quantities of corn flour and cake flower in a bowl.
2. Add beer and mix to form a smooth batter.
3. Dip the oysters in the batter and deep-fry until golden brown.

Arrange the mixed salad leaves on a plate, top with the deep-fried oysters and drizzle with the dressing.

Beef fillet stuffed with smoked oysters

Method:

1. Chop the red onion and steep in lime juice for 10 minutes until it turns pink.
2. Chop up the coriander and piquanté pepper, mix in with the onions and season with salt and pepper.
3. Cut a slit in the side of the beef fillet, stuff with the cheese and oysters, and secure with a toothpick.
4. Grill on a hot griddle pan until cooked.
5. Top with the coriander, piquanté pepper and onion mix and serve.

Peppadew Rainbow Roulade: Starter

Preparation:

1. Rince salt off brinjals, dry and sprinkle with oil. Bake 45 min at 200 degree CRemove skin from cooked flesh.
2. Bake peppers at 200 degree C on oven rack for 20 min till it blister. Strip skin off, cut into wide strips.
3. Boil leeks for 5 min and drain.
4. Cut potatoes into thin R5 coin sizes. Place on greased baking paper, brush with olive oil and bake 10 min at 200 degree C.

Assemble roulade:
Place 3 squares aluminum foil on top of each other. Brush top layer with olive oil. Overlap potato slices in one layer of 30X 30 cm area. Alternate rows brinjal, peppers, leeks and peppadews over half the potatoes. Season with taste, top with gruyere cheese and herbs. Roll up, pierce foil with holes to drain. Refrigerate for two days. Cut into 8 cm slices, remove foil. Place on greased baking tin. Bake 15 min at 200 degrees C, sprinkle mozzarella over and bake another 10 min. Arrange the sliced roulade on plate with leaves, olives, peppadews, sprinkle peppadew sauce for colour.

Oyster, Wine & Food Festival

To sample plump, juicy oysters; a variety of fine estate wines and other foods and beverages; discover some interesting recipes; acquire cooking tips, and get inspiration for meals one can visit Gauteng's very first Oyster, Wine & Food Festival. Taking place at The Brightwater Commons from 27th to 29th May, the event will open from 2pm to 6pm on Friday and 11am to 6pm on Saturday and Sunday.

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