 |
 |
 |
 |
|---|
Photo: Courtesy of BBC Countryfile
Fiona Were preparing Cornish Native Oysters
for Matt Baker on Swanpool Beach
Matt Baker went out with Barry Prynn aboard the 'Dolly', then he came ashore and ate a raw oyster that had been purified by Cornish Native Oysters, before taking some to Swanpool Beach and meeting Fiona Were from the Greenbank Hotel. All shown on BBC Countryfile, 17th October 2010
See Fiona's recipe below...
Storage of live oysters
Cornish Native Oysters can survive out of water for weeks if carefully handled and kept moist and cool but, since they rapidly lose liquor from within, particularly if the edge of the shell is damaged, they should reach the inland wholesaler within 3 days of harvesting to be in prime condition.
They should be carried and stored with the cupped half of the shell downwards, and kept moist by covering with a damp cloth. They should be packed in a manner that protects them from mechanical damage, and should be kept at all times at a temperature between 6 and 8°C.
Commercial packaging ranges from a simple barrel, box or sack to a specially designed container with separate compartments for individual oysters, the degree of sophistication depending on the value of the product, the journey time, and the market for which it is destined.
Live oysters stored in a shop or restaurant should be inspected daily, and any that are dead or moribund should be removed. A healthy live oyster feels heavy, sounds solid when tapped, and either remains tightly closed or closes quickly when it is handled. Supplies should be regulated so that oysters are not kept on the premises for more than 3 days.
http://www.fao.org/wairdocs/tan/x5954e/x5954e01.html
Please read and follow the instructions on safe storage and handling, which will come with every order.
Away go the first dozen Cornish Native Oysters
Special Dispatch
A layer of Cornish Native Oysters
Cornish Native Oysters are dispatched in poly boxes for health & hygene reasons, although we would love to find an alternaive! Sorry, we can no longer include the seaweed!
Recipes
Oyster Festival Recipe by Fiona Ware - Greenbank Hotel
Smoked Cornish Native Oysters and Primrose Herd Ham Hock Terrine with pickled Kohl Rabi
Serves 10 to 12 as a starter
For the Terrine you will need:
3 Primrose Herd Ham Hocks, soaked in cold water for a couple of hours
12 Cornish Native Oysters
1 Carrot
1 leek
1 onion
1 handful of thyme
1 bay leaf
2 tsp pink peppercorns, soaked in cold water over night
1 Handful of Finely Chopped Parsley
Method (the night before..)
Put the ham hocks into a saucepan and cover with fresh water. Add the roughly chopped vegetables, thyme and bay leaf, then put over medium heat and bring to the boil.
- Lower the heat and simmer until tender. This will take 2 to 3 hours
- Remove the ham hocks from the 'stock' and set aside to cool, until they are cool enough to handle
- Strain the stock and then reduce by two thirds. Pass through a fine sieve lined with muslin. Cool then refrigerate, until the next day
- Pick the meat from the ham hocks and chop. Place in the fridge, covered and save for the next day
The following day:
- Shuck your oysters and set them in the half shell, flesh side up, over a rack, set above a roasting tray with a handul of smoking chips and 1 tbsp of tea leaves in the base of the tray.
- Cover with foil and place over high heat until smoke starts to seep out from under the foil. Turn the heat down and smoke for about 4 minutes. Set aside to cool.
- Take the fat off the top of the set ham stock and place in a saucepan. If it has not set solid, soften 2 leaves of gelatine in cold water.
- Add any liquor off the smoked Cornish Native Oysters to the ham stock, then place over low heat to melt. Check the seasoning. Once the stock is hot, add the softened gelatine, if you need to, stir to melt then cool to room temperature
- Mix the chopped ham hock meat with the chopped parsley and pink peppercorns
- Line a terrine mould with cling film, or use small dariole moulds if you prefer
- Place half the ham hock mix into the mould, then layer a row of the smoked oysters down the middle. Top with the rest of the ham mix
- Pour over the ham stock to cover then set in the fridge until cold and set solid.
- To serve, cut into slices and accompany with pickles and rustic bread. I would recommend pickled purple Kohl Rabi, a fresh Green Tomato dressing and some Watercress.
If you would like to try Cornish Native Oysters, we regularly feature them on our daily changing dinner menu, or you can contact Chris Ranger direct
Happy cooking!
Fiona
Steamed Oysters by Fiona Were
(serves two as a starter)
You will need:
6 live Cornish Native Oysters
1 old metal tray for smoking
1 rack to fit on top of the smoking tray
Foil to cover the tray
2 handfuls Smoking chips -oak works well
2 Tbsp Loose leaf tea, such as Earl Grey
1 tsp Coriander Seeds
1 tsp Fennel Seeds
Rock Samphire (see below)
Pink Peppercorn and Horseradish dressing (see below)
Portable gas stove or barbeque
1 small saucepan
1 foldaway table
1 table cloth
Rocks to secure table cloth from strong gusts of wind
1 Oyster knife
Plates & Cutlery
Small mixing bowl
Napkins
Champagne Glasses
Polgoon Aval
Pink Peppercorn and Horseradish Dressing
1 tsp pink peppercorns, soaked in a little water to soften
1 tsp finely chopped shallot
1 tsp finely grated horseradish
A couple of fine gratings of lemon zest
juice from half a lemon
2 Tbsp Olive or Rapeseed Oil
A grinding of black pepper
Simply mix ingredients
Method
1. First, prepare your smoking tray, by scattering in the smoking chips and then the tea leaves.
2. Scatter over the coriander and fennel seeds.
3. Place the rack over the top of the smoking tray
4. Carefully open the oysters using an oyster knife, giving it a little twist as you prise the shells open.
5. Remove the flat shell of the oyster and set aside. Using a small knife, separate the oyster flesh from the bottom shell, but keep it in the shell along with the juices.
6. Place the oysters on top of the rack on the smoking tray and then cover with foil, sealing the foil around the edges of the tray.
7. Ignite the gas stove and place the smoking tray on top of the hob.
8. It will not take long for the smoker to start working. Once you can smell smoke, smoke the oysters for about 3 minutes, then remove from the heat and set aside.
___________ ___ ___________
Photo: Marion Monnier
Large Cornish Native 'Rockafella' Oysters
Cooks can steam, broil, bake, or boil to cook an oyster until it opens, and then just until the edges of the oyster start to curl, which usually takes two to three minutes after the shell opens. Some people add butter or a sauce to the oyster once it opens to season it. In a twist on these techniques, it is also possible to barbecue oysters, a method which produces a very mild smoky flavor. Barbecued oysters should be placed on the grill until they open, dressed with a sauce or seasoning of choice, and then grilled until their edges curl.
___________ ___ ___________
Cornish Native Oysters in Tempura Batter
Serves 4
INGREDIENTS
20 Cornish Native Oysters
Sunflower Oil for deep frying
For the batter
50g (2 oz) plain flour
50g (2 oz) cornflour
Pinch of salt
4 teaspoons toasted seseme seeds
175 ml (6 fl oz) ice cold soda water
Lime wedges, to serve
For the dipping sauce
4 tablespoons dark soy sauce
4 tablespoons water
Juice of 1 lime
Open all the oysters and pour off all the liquor. Carefully cut the meats out of the bottom, deeper shells. Keep these deeper shells for serving.
Mix together the ingredients for the dipping sauce and pour into 4 small dipping saucers or bowls.
Heat some oil for deep frying to 190c/375f. Make the batter by sifting the flour, cornflour and salt into a
bowl. Stir in the sesame seeds, then stir in the ice cold soda water (it must be very, very cold and from a
new bottle for this batter to be successful) until only just mixed in but still a bit lumpy. If it seems a bit
thick add a drop more water. You want the batter to be very thin and almost transparent. Dip in the
oysters, one at a time, drop them into the hot oil and fry for 1 minute, until crisp and golden. Lift out and
drain very briefly on kitchen paper. Then put oysters back in there shells and arrange on 4 plates.
Serve with the lime wedges and dipping sauce.
Fred Carr’s Bloody Mary oysters
24 Cornish Native Oysters – deep shelled if possible
200ml bottle clamato juice
Vodka
Lemon juice
Worcester sauce
Tabasco, to taste
1 tbsp chopped flat-leaf parsley
4 sheets gelatine. soaked in a bowl of cold water
Open the oysters and reserve the juices in a bowl. Add the clamato juice, vodka, lemon juice, Worcester sauce, tabasco and parsley. When the gelatine is completely soft and spongy squeeze out all the excess liquid and warm through very gently to melt. Stir it into the Bloody Mary mix.
Spoon a little sauce into each shell (rest these on a large bed of crushed ice or small pebbles to anchor them), then add the oyster and pour over a little more
sauce. Refrigerate and, when set, top up again if necessary. Serve straight from the fridge and chomp well in the mouth before swallowing.
http://www.thefield.co.uk/features/269000/The_oyster_is_their_world.html