Oh yes, the first Christmas entertaining recipe for the season. I am being proactive this year and will be sharing a few Christmas recipes with you. Unlike the last couple of years where I have been unorganised and lazy.
I love oysters and I especially adore Sydney Rock Oysters. What better way to celebrate Christmas than with some oysters and a glass of your favourite bubbly? Oysters are perfect for pre-Christmas cocktail parties, and no I haven’t got a gig with an oyster association, I just love them!
Last weekend I tested three recipes that I have had in my “to try” folder for quite a while. By the way my “to try” folder is about 10cm thick, and I don’t think I will ever clear it.
I have been wanting to try this recipe for a while, as it is a simple dressing using gin. It was with my parents in mind that I yanked this recipe from some magazine, they like the odd G&T. I have to say these were fantastic, nice clean tasting dressing that showcased the plump creamy rocks.
Oysters with lemon and Gin dressing
- ¼ cup light olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon white wine vinegar
- 1 Tablespoon gin
- 2 Tablespoons chopped chives
- Salt and ground black pepper
- 2 dozen oysters on the half shell
- Mix oil, lemon juice, vinegar, gin and chives together in a bowl. Season with salt and pepper to taste.
- Spoon dressing over the oysters and serve.
I have a favourite recipe that I make which are called soufflé oysters. Basically they are in a cream/cheese sauce similar to a mornay oyster. When I saw this recipe using Champagne, I thought how perfect for Christmas.
You will probably remember my afternoon tea with Suzanne Gibbs and Margaret Fulton. The team at Philadelphia kindly gave me a lovely cool bag full of Philadelphia goodies. When I was making up my shopping list, I thought what a perfect opportunity to see if substituting the thickened cream with Philadelphia’s 60% fat free Cream for Cooking would work. Hey, I already had it in the fridge. You couldn’t tell I had replaced high fat cream with a waist line friendlier alternative.
These oysters were Mac and Josh’s favourite out of the three.
Oysters with Champagne Sauce
- 125 ml (½ cup) Champagne can substitute sparkling white wine
- 1 French shallot eschalot, finely chopped
- 125 ml (½ cup) Philadelphia Cream for Cooking or thickened cream
- Salt and pepper
- 1 dozen oysters on the half shell
- Grated parmesan cheese
- Chopped fresh chives to serve
- Place shallot and champagne in a saucepan and bring to the boil. Simmer until the liquid has reduced by two thrids.
- Add the Philadelphia Cream for Cooking, simmer on low heat until the mixture has reduced by ½ and is thick and creamy. Add salt and pepper to taste.
- line a baking tray and place oysters in their shells on top. Cover the oysters with the cream mixture and then sprinkle over grated parmesan.
- Grill until the parmesan has browned.
- Place on serving plate and sprinkle with the fresh chives.
Peaches always mean summer to me, more so than mangoes. When I was growing up there was a peach farm near where we spent our summer holidays. This meant boxes of peaches over summer. Sadly the peach that I acquired for this recipe wasn’t quite ripe enough (we aren’t really in peach season yet).
Oysters with Crispy Parma ham and Peach
- 5 slices of thin Parma ham
- 1 long orange chilli seeded and chopped
- 1 Tablespoon Worcestershire sauce
- 1 large peach finely chopped
- 2 dozen oysters on the half shell
- Crisp up your Parma ham in a pan and then cut up finely.
- Place Parma ham back in to the pan with the chilli and cook for a couple of minutes until chilli is cooked through.
- Combine Parma ham mixture, Worcestershire and peach in a bowl and mix.
- Top oysters with the mix and serve.
Dear Belly Rumbles reader, are you an oyster glutton like me? If so, what is your favourite topping or do you prefer yours au naturel?
Have a wonderful weekend guys!