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Home » recipes » entertaining » five ways with oysters

By Amanda Smyth 15 Comments

five ways with oysters

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Last week I brought you the Cooker and a Looker Keeping Christmas Merry Menu plan.  In the (terrifyingly few) weeks left until Christmas I’ll be bringing you easy recipes to help you keep your cool on the big day.

Thai Mango and Pomegranate oysters

1 mango cheek, finely chopped

1/4 pomegranate, seeds only

2 tsp fish sauce

4 large basil leaves, finely shredded

zest of 1/3 lime

one dozen oysters

Combine all ingredients in a small bowl.  Allow to macerate in the fridge for about an hour.  Arrange oysters on a bed of crushed ice and top with the mango & pomegranate dressing.

Garlic Crumbed Oysters

day-old Italian-style bread (I used a Pane di Casa that Baker’s Delight were kind enough to send me)

30g butter, melted

2 spring onions, chopped

2 cloves garlic, crushed

salt and pepper

a dozen oysters

Process/blend/thermochef the bread into crumbs.  You need to make about a cup – this was three slices when I made it.  Place the bread crumbs in a small bowl.  Add melted butter, spring onions, garlic and combine.  Season with salt and pepper.  Arrange the oysters on an oven proof tray.  I use scrunched alfoil to keep all the oysters standing to attention.  Top the oysters with the garlic crumb and grill at medium-high for 2-3 minutes or until golden.

Oysters with Japanese dressing

1/4 cup mirin

2 tbsp sake

1 tbsp rice vinegar

1 tbsp vegetable oil

2 tsbp chives, finely chopped

a dozen oysters

Combine mirin, sake, rice vinegar and vegetable oil in a small bowl.  Arrange oysters on a platter, spoon dressing onto oysters.  Top with chopped chives and serve.

Oysters with Tomato dressing

9 cherry tomatoes, very finely chopped. I used red, yellow and kumato tomatoes.

tabasco sauce

sea salt

a dozen oysters

Combine tomatoes in a small bowl, season with tabasco and sea salt.  Arrange oysters on a bed of ice, top with the tomato mixture and serve.

Kilpatrick. Cooker style.

100 gms bacon, diced

6 cherry tomatos, finely chopped

3 tbs Worcestershire sauce

2 tbs flat leaf parsley, finely chopped

a dozen oysters

lemon wedges, to serve

Arrange the oysters on an ovenproof tray.  (If  necessary, you can use scrunched alfoil to keep those bad boys erect.)
Sprinkle bacon, parsley and tomato over the oysters.  Add worcestershire sauce and grill under a medium heat until the bacon is cooked (6-8  minutes in the oven of certain mediocrity).  If you’re feeling fancy-pants you can serve the oysters on a bed of coarse sea salt, garnished with lemon wedges.

This is my husband.  He’s tucking into vegemite on pane di casa, because he’s  starving and I won’t let him tuck into any delicious oysters until I’ve finished photographing them. Luckily he’s a very patient man!

Disclosure: This is not a sponsored post.  Baker’s Delight sent me the pane di casa I used for the garlic crumbed oysters along with some other Christmassy goodies, including a Christmas cake that I’ll be using to make some rum balls – stay tuned.  All opinions and recipes are my own.

Furthermore, while we’re getting things off our chests….in the real world, I much prefer my martini glasses to be filled with, well, martinis.  I only put oysters in them for this post because I was trying to be a clever clogs.

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Filed Under: entertaining, recipes Tagged With: Christmas, easy Christmas, Oysters

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Reader Interactions

Comments

  1. Mandie says

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    Oh yummo! I love oysters. I’m going to make the mango and pomegranate ones this weekend.

    Reply
  2. Primrose Press says

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    Hi, I am getting some oysters from Spingvale in Melbourne tomorrow and can’t wait ti try some of these recipes…
    Susan

    Reply
    • Primrose Press says

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      ** Springvale**

      Reply
    • cookerandalooker says

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      Great! Let me know how you go!

      Reply
  3. Seana Smith says

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    Legend! That first one looks amazing and fabulous. That’ll do me nicely. I am the only one int he family who eats oysters and I do like them but they’re a rare treat.

    Reply
    • cookerandalooker says

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      My hubby only eats them if they’re cooked. The kilpatrick and garlic crumb are for him. I don’t have to share the others though! 🙂

      Reply
  4. Sonia Life Love Hiccups says

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    I would kill for some of these gorgeous oysters right now! Yum! x

    Reply
  5. Bachelormum says

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    Oh u tease. I just love oysters any way they come – natural or exotics like you’ve done. The pics are excellent.

    Reply
    • cookerandalooker says

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      Thanks Bachelormum. I like them nude too, but there’s a lot to be said for the occassional exotic dress up! 😉

      Reply
  6. Alicia says

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    Love, love oysters in this house. Thanks for the divine recipes!

    Reply
  7. Grace says

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    Oh, I do love my oysters! I think I’ll have to give a whirl at that Japanese dressing. Yummo! Thanks for sharing! 🙂 x

    Reply
  8. claire says

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    I tried oysters once and didn’t enjoy it at all.

    It was a while back though. I will try your recipes and see if it changes my mind 😉

    Reply
    • cookerandalooker says

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      Caution Claire: my husband is not a fan of raw oysters and he wasn’t brave enough to sample any of the dressed oysters. He found the garlic crumb insufficiently broiled for his liking. Maybe start off with the Kilpatrick – lots of taste and texture distraction there!

      Reply
  9. Kaz & Ang (@MeltingMoments_) says

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    I am salivating at this post! Yum! Such modern flavours. I’m used to mornay and Kilpatrick.. Definitely saving this one to try soon 🙂 Thanks for sharing at our little recipe linky 🙂

    Reply

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