Being back in South Africa for a while has got me in the mood for one of those light, late-summer seafood dishes that make you feel like you’re on holiday, even (and most especially) when you’re not. Oysters have such a romantic connection, which is no surprise if you consider Aphrodite, the goddess of love, emerged from the sea on an oyster shell according to Greek myths. This dish is a great way to slow down and enjoy some of life’s simpler pleasures, and it might help you look at oysters in a whole new light, as a main course or as a meal on its own.
TIME: 30 minutes | SERVES: for 12 oysters
Heat the grill of your oven. Heat 250 ml milk in a saucepan. Mix 15 ml corn flour with a little water and add to the milk. Stir until mixture thickens. Add 125 ml finely grated Gruyere cheese and 30 ml finely grated parmesan cheese. Season with salt and freshly ground black pepper.
Stir until cheese has melted. Pour coarse salt into an oven proof dish – this will help the oysters sit evenly. Place 12 oysters, half the shell with oyster loosened, in the dish. Spoon sauce over oysters and sprinkle a little finely grated parmesan on top of each oyster. Grill oysters until browned and bubbling.
TIME: 30 minutes | FOR: 12 oysters
Heat the grill of your oven. Melt 45 ml butter in a saucepan. Add a finely chopped red onion and fry until soft and translucent. Add 100 g baby spinach leaves and fry until wilted. Add 45 ml cream and cook until thickened. Season with salt and freshly ground black pepper and add 15 ml lemon juice and 50 g finely grated Romano cheese.
Stir until cheese has melted. Pour coarse salt into an oven proof dish – this will help the oysters to sit evenly. Place 12 oysters, half the shell and oyster loosened, in the dish. Spoon the sauce on top of each oyster. Grill oysters until browned.
TIME: 15 minutes | FOR: 12 oysters
Place 125 ml tomato juice, 15 ml olive oil, 15 ml finely chopped red onion, 15 ml red wine vinegar, 15 ml Worcestershire sauce and 5 ml Tabasco sauce into a mixing bowl. Mix well and season with salt and freshly ground black pepper. Arrange 12 oysters on a serving plate. Spoon some sauce on top of each oyster. Cut 2 slices of pancetta into small pieces and top each oyster with a piece. Sprinkle with finely chopped parsley.
TIME: 15 minutes | FOR: 6 oysters
Place the red onion, finely chopped into a mixing bowl. Add 60 ml white wine vinegar, 2,5 ml caster sugar and pinch of salt. Mix well. Place 6 oysters on your serving plate and spoon vinegar on top.