Aqa-Oysters Oysters can be eaten raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled (grilled) or used in a variety of drinks. Preparation can be as simple as opening the shell, while cooking can be as spare as adding butter and/or salt, or can be very elaborate. One dozen raw oysters contain approximately 110 calories (0.460 kJ), and are rich in zinc, iron, calcium, and vitamin A. Following are some of our favourite recipes provided by our Aqafood oyster farmers.
Aqa-Blast (Serves 1-2) Ingredients
6 freshly shucked Aqafood Pacific Oysters
110m red wine vinegar
12 shallot, very finely diced
1 tbsp fresh chives, finely chopped
freshly ground black pepper, to taste
12 tsp very finely chopped red chilli
Method
1. Combine the red wine vinegar, shallot, chives, black pepper and chilli into a bowl and mix well.
2. Place the shucked oysters onto a serving plate, and spoon the vinaigrette over the top of each one, and serve. You will love the blast of infused flavours.
Aqa-Oysters with Smoked Salmon and Avocado (Serves 1-2) Ingredients
12 freshly shucked Aqafood Pacific Oysters
3 slices of Smoked Salmon, very finally diced
1 avocado, very finely diced
12 Teaspoon fresh Basil, finely chopped
12 Teaspoon fresh Oregano, finely chopped
12 Teaspoon fresh Garlic, finely chopped
3 Tablespoons Parmesan Cheese, shredded
Method
1. Arrange the opened Aqafood oyster in their shells on a shallow oven tray.
2. Combine the salmon, avocado and all herbs and garlic together, and mash it.
3. Spread the mixture evenly and thoroughly over the oysters and sprinkle with parmesan cheese.
4. Place the tray under grill and cook until the cheese is melted and browns slightly (approx 10 minutes).
5. Serve immediately and bon appetite.
Aqa-Chowder
Ingredients
150ml milk 290ml chicken stock 1 potato, peeled and grated 3 fresh Aqafood Pacific oysters 1 red chilli, de-seeded and finely sliced 1 garlic clove, peeled and finely chopped 110gm sweetcorn Dash of white wine (optional) 85ml oz cream 4 slices of Pancetta (italian bacon) finely diced 2 tbsp flatleaf parsley, chopped Method
1. Combine the milk and chicken stock in a large pan and bring to the boil. 2. Add the potato, oysters, chilli, garlic and sweetcorn to the pan, reduce the heat and simmer gently for 6-8 minutes. 3. Pour the white wine and cream into the pan and add the bacon. 4. Heat for a further 3-4 minutes. 5. Remove from the heat and stir in the parsley. 6. Ladle into soup bowls and serve at once.
Tempura Oysters in Wasabi Aioli Ingredients
2 dozen shucked Aqa oysters 1 cup plain flour ½ cup of cornflour 1 teaspoons Tuscan seasoning 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon fresh ground pepper Dash of Salt 2 eggs 1/4 cup evaporated milk 3-5 dashes Tabasco sauce Vegetable oil (for frying)
Wasabi Aioli
1 cup mayonnaise
2 cloves crushed garlic
1 teaspoon prepared Wasabi (Japanese green horseradish)
Method
1. Mix together the flour, cornflour, spices, salt and pepper in a bowl. 2. In a separate bowl, whisk together the eggs, milk and Tabasco.
3. Dip the oysters in the liquid, shake off excess, then coat the oyster in the flour mixture.
4. Heat oil in a deep fryer to 375 degrees.
5. Fry oysters, 10 at a time (to keep the oil from cooling too rapidly) until puffy and golden brown, about 2 minutes.
6. Remove with a slotted spoon, drain well on paper towels, and salt to taste.
7. While oysters are cooking, make the wasabi aioli.
8. Mix together the mayonnaise, 2 cloves crushed garlic and wasabi to taste.
9. Arrange cooked oysters on a serving plate with a bowl of the Aioli and stand by for compliments.
Just Aqa-zzling delicious!
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