Oysters are always a gorgeous addition to any dinner plate and they're incredibly versatile. This week, check out two recipes where you can either use shelled oysters or unshelled ones. Enjoy!

 

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UNSHELLED

Oysters Kilpatrick

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4

 

Ingredients

2-3 rashers bacon, finely diced

16-20 Bluff oysters in the shell

Worcestershire sauce

2-2½ cups tasty Cheddar-style cheese, grated

 

Method

1. Set the rack at the top of the oven. Preheat the oven grill to high.

2. Pan-fry the bacon until cooked, but not too crispy. Drain on a paper towel.

3. Arrange the oysters in a baking dish. Season each liberally with Worcestershire sauce. Scatter the bacon evenly over the oysters and then top each with a generous amount (2-3 tablespoons) of grated cheese.

4. Grill until the cheese has melted and serve immediately.

 

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SHELLED

Oyster And Pepper Pies

Serves: 8

 

Ingredients

8 sheets pre-rolled short pastry

50 grams butter

4 cloves garlic, peeled and crushed

8 rashers bacon, trimmed of rind and diced

2x 400 gram tins artichoke hearts, drained and quartered

1 cup chopped spring onions or baby leeks

3 tablespoons chopped green peppercorns

a dash of brandy

¼ cup cream

6 egg yolks

6 tablespoon chopped parsley

4 dozen oysters, shucked and drained

 

Method

1. Roll the pastry out to line the base of 8 x 5cm flan tins. Place in the fridge while preparing the filling.

2. Melt the butter in a frying pan and cook the garlic and bacon until softened. Add the artichokes, spring onions and peppercorns and toss until any liquid has evaporated. Add the brandy and, if wished, flambe.

3. Once the flames have gone (or after about 2 minutes) add the cream and reduce by about half.

4. Remove from the heat and allow to cool for 5 minutes. Fold through the egg yolks, parsley and oysters. Season well with pepper.

5. Fill each tartlet with equal amounts of the mixture. Use the remaining sheet pastry to cover the tartlets with. Seal securely. Brush with milk or beaten egg to glaze.

6. Bake the pies at 220 degrees Celsius for 10 minutes and then reduce to 200 degrees Celsius for a further 15 minutes until the pies are golden and hot.