Dale's Coming Of Age - Oyster Delights

It's been a busy two weeks. Planning, then getting over, the event of this year so far.
Dale's entry into the New Elite. "The Old Aged Pensioners Club."

To celebrate, Katie put together this wonderful little video presentation, accompanied by an excellent soundtrack by Craig.

One thing we were not short of... was material.
There are so many very silly photos of Dale.
Hope you enjoy it.

But one can't have a food blog without any food.
Here are two excellent ways to cook with oysters.

It is the Bluff Oyster Season. Truly a delight.
Normally we would eat them, just with maybe, a drizzle of balsamic and some freshly ground black pepper.
Or squeeze of lemon and some freshly ground black pepper....maybe a drop of Tabasco.
All sitting on some thinly sliced Vogels Bread.
I had two dozen in the fridge...
BUT we got so busy, we forgot to eat them, while very fresh.
They were within the use by date, but I had to cook them.
Raw slightly older oysters are not really right.
I did two wonderful applications
So for the first dozen
We were lucky enough to have some very fresh, just caught snapper, from our Fisher Friend George.

I sauteed a finely chopped shallot, in butter till soft

Added a small glass of wine and about 50 mls of oyster juice

Reduced it all down

Added 100 mls cream

Bring to the boil and reduce again

Taste and season with sea salt and freshly ground black pepper
Add the oysters and set aside.

Meanwhile I cooked some mashed potatoes

Pureed them up beautifully with butter and milk

Put to one side and keep warm

Heat the broiler to 250C
Put your baking sheet in the oven to heat through
Bring it out
Lightly oil it
Place fish filets on top quickly season them
Cover with Oysters and their sauce.

Pop under the broiler about 8 minutes
Serve on top of the mashed potatoes

Top with a sprinkling of chopped parsley.

It's Easter.
We were supposed to go away on the boat today, but now we are waiting till the morning.
This delightful little hail storm came through this afternoon.
Apparently all will be well and we are expecting fab weather over the long weekend.

So, Application Two for the Oysters
An Oyster Soup
Finely chop
1 med carrot
1 small onion
1 stick celery
1/2 chili
Gently saute the above in a big knob of butter about 5 minutes
Cover with some water and the juice from the oysters
Simmer till the vege are soft and tender about 10 minutes
Add 100 mls white wine
Cook another 2-3 minutes

Add 600 mls (1 pint) milk
(If you have any cream in the fridge add about 50 mls
This is optional but is very tasty)
Bring just to the boil
Season with 2 teaspoons chicken stock powder
This gives it quite an edge

Add
2 tablespoons grated tasty cheese
2 tablespoons finely chopped parsley
And the oysters
Let sit about 5 minutes for the flavours to meld

Just before serving add a little squeeze lemon juice and a grind of freshly ground black pepper.
Superb!