Bluff Oysters

I am about to pick up some fresh second grade oysters and yes I prefer them cooked. Tips please on best way to cook?

Courtesy Good Morning Show
Adam Newell's Bluff Oysters with Cucumber and Rice wine Dressing

12 Fresh Raw Oysters
2 Tablespoons Rice wine Vinegar
1 Teaspoon Castor Sugar
1/2 Cucumber cut into small Dice
1 Tablespoon Olive Oil
1 Spring Onion
1/2 teaspoon chopped Chilli
Teaspoon Chopped Fresh Coriander
Juice of 1 Lime

1. Place the Oysters and the Lime in a bowl for a few minutes to infuse.
2. Heat the vinegar and add the sugar and remove from the heat, add the chopped chilli and the chopped spring onion. Allow to cool.
3. Add the rest of the ingredients and allow to infuse for a couple of minutes
4. Remove the oysters from the lime juice and place in your serving dish, cover with the dressing and serve immediately

Adam Newell's Bluff oysters with Champagne and Chives

12 Fresh Raw Oysters
2 Courgettes cut into fine strips
Juice of 1 lemon
2 glasses of bubbly
2 tablespoons finely chopped chives
1 cup of cream
50 grams unsalted butter

1. Bring the bubbly to the simmer and place the Oysters in the wine, remove from the heat and turn oysters over and remove them and keep warm.
2. Return the wine to the heat and add the lemon juice, reduce by half
3. Add the Courgettes noodles and cook until soft, remove and add to the oysters.
4. Add the cream to the wine and reduce until soupy consistency, add the butter and simmer until mixed in.
5. Add the chopped chives. To serve place the courgette noodles in little piles on the plate and plate and place an oyster on top of each one and then coat with the sauce

batter them yum lucky you, bout 1/2 c of flour 1 teaspoon baking powder, add alittle water to combine then add 1 egg and beat well salt and pepper. fry in oil

Baked Bluff Oysters
Ingredients

1. 12 fresh Bluff Oysters
2. 1 clove of crushed garlic
3. ¼ cup of fresh bread crumbs
4. 1 tbsp of butter
5. ½ cup of grated cheese
6. ½ cup of sour cream
7. 2 chopped rashers of bacon
8. 1 tbsp of chopped parsley
9. Freshly ground black pepper to taste.

Cooking Directions

1. Combine garlic, sour cream, bacon, parsley, pepper and cheese
2. Spoon this mix over the Oysters
3. Heat the butter and fry bread crumbs until crispy and sprinkle over the Oysters
4. Bake in a hot oven (175-200 Deg) for 8-10 minutes.

Trendy Oysters Kilpatrick

12 shucked oysters, rinsed in salted water
1 tsp crushed fresh chilli, mixed with cup vegetable oil
3 rashers shoulder bacon, cut into fine strips
1 tbsp Worcestershire sauce
3 tomatoes, peeled, seeded and diced
1 cup toasted sourdough crumbs
cup grated Pecorino cheese
2 lemons, cut into wedges and deseeded

Preheat the grill.

Toss the oysters with the chilli and oil.

In a saute pan, fry the bacon until crisp, drain on absorbent towel.

Place the oysters in their shell or in dipping dishes, sprinkle over the bacon, Worcestershire sauce and tomatoes.

Grill for a 2-3 minutes until the oysters are only just cooked.

Scatter over the crumbs and pecorino cheese and place on a platter with lemon wedges.

I have been eating Bluff oysters since I was little and I like them slightly floured don;t wash them first and then fried in a little bit of butter and olive oil.

Or make a batter with water, flour and baking powder

raw is best, with balsamic, cant weight.