Appetising oysters (+recipes)

Oysters have long been linked to love because of their supposed aphrodisiac qualities. Although I've never experienced any proof of this, I must admit to falling in love with oysters at a very early age.
As a child, flicking oysters off the rocks at the seaside was a hazardous but fun holiday occupation. It was in the days of plenty when they were almost considered a nuisance. Oysters were enjoyed slurped from the shell with a dressing of warm, salty sea water.
Once I was introduced to the Bluff oyster I was well and truly hooked. The season has just started but we will be able to enjoy them twice this year as some are being held in tanks for the Ruby World Cup.
Bluff oysters are most definitely a special-occasion treat, to be savoured not only for their intense flavour but their nutrition.
Oysters are one of the most nutritionally well-balanced foods and a great source of minerals and vitamins.
Farmers began raising native New Zealand rock oysters on wooden racks in the early 1960s. But in the 1970s, the Pacific oyster was accidentally introduced to New Zealand from Asia, possibly on ships' hulls.
Farmers discovered that the Pacific oyster grew faster and could be farmed more reliably than its native cousin.
They are the main farm-raised oyster in New Zealand and come mainly from the Bay of Islands, Mahurangi, Clevedon and Coromandel. The season generally starts in April and ends in December.
Dredge oysters (similar to Bluff's Ostrea chilensis) are now being farmed in Marlborough (Tio Point) and Stewart Island (Southern Glory).
Some say the flavour is not as intense but the plump, juicy flesh is still a great treat.
An alternative to fresh oysters are the smoked variety.
They are available in cans for about $3.50 and make a tasty addition to sushi, pilaff, risotto and pasta dishes.
RECIPES
OYSTERS WITH CHILLI LIME DRESSING
The oysters can be supplemented with a little rice or buttered brown bread and baby salad greens.

1 tsp  finely grated root ginger
1/2 cup lime juice
1-2 tsp  julienned chilli
1/2-1 tsp  each: fish sauce, caster sugar
1 small shallot, finely diced
12 oysters
Garnish:
1 tbsp  each: finely chopped chives, julienned chilli, wedges lime
Combine the ginger, lime juice, chilli, fish sauce, sugar and shallot. Chill this dressing until required. Best prepared and served on the same day.
Place the oysters on serving plates and top with a little of the dressing. Garnish with the chives, chilli and lime. Extra dressing may be served on the side. Serves 2, 3 or 4 as a starter.

MUSHROOM & SMOKED OYSTER RISOTTO
3 tbsp  olive oil
1 onion, diced
2 cloves garlic, crushed
1 1/4 cups arborio risotto rice
5-6 cups hot fish or vegetable stock
250g brown button mushrooms, finely sliced
85g can smoked oysters, drained
1/4 cup slivered parmesan cheese
Freshly ground black pepper to taste
Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the onion and saute for 3 minutes. Add the garlic and saute, until soft. Stir in the rice and cook until the grains are shiny, about 1 minute.
Add 1/2 cup of the stock and bring to the boil, stirring constantly. Cook the rice briskly, stirring constantly, until most of the liquid is absorbed. Repeat using a 1/2 cup of stock each time, cooking until the rice is soft.
Meanwhile, saute the mushrooms in the remaining oil, until just softened.
Stir the oysters and half the mushrooms into the rice and heat through.
Serve the rice in wide bowls topped with the remaining mushrooms,  parmesan and black pepper. Serves 4.
OYSTERS KILPATRICK
A traditional oyster recipe.
4 tbsp  tomato sauce or puree
1/4 tsp  worcestershire sauce
Salt and pepper to taste
12 fresh Pacific oysters in their shells
2 rashers bacon, diced
Combine the sauces and seasonings. Spoon enough on top of the oysters to cover. Sprinkle with the diced bacon.
Place under a hot grill to crisp the bacon, about one minute. Serves 2.
BEEF, BACON & OYSTER CASSEROLE
Also makes an excellent filling for pies.
750g blade steak
2 rashers bacon
2 each: bay leaf, parsley sprigs
1 each: large onion, carrot, diced
125g mushrooms, sliced
Salt and freshly ground black pepper to taste
3 tbsp  plain flour
2 tbsp  canola oil
1 cup red wine
12 oysters
Preheat the oven to 150C.
Cut the meat into 3cm cubes. Dice the bacon. Combine with the herbs, onion, carrot and mushrooms. Sprinkle with the seasonings and flour.
Heat the oil in a non-stick frying pan. Saute the mixture in batches, until lightly browned. Place in a large casserole. Add the wine. Cover and cook in the oven for 2 hours. Add the oysters and oyster liquid. Bake for a further 30 minutes. Great served with baked potatoes. Serves 6.
CREAMY GRILLED OYSTERS
24 oysters
25g butter, melted
3/4-1 cup cream
Freshly ground salt and black pepper to taste
1/2 cup finely grated parmesan cheese
2 tbsp finely chopped parsley
If using oysters in their shells, place a thick layer of rock salt in the baking dish to hold the shells firmly. Alternatively, bake shelled oysters in individual serving dishes.
Cover the oysters lightly with melted butter. Spoon cream on top, sprinkle with seasonings and cheese. Place the dish under the grill for 3-5 minutes, or until the topping is slightly brown. Sprinkle with the parsley. Serve immediately. Serves 4-6 as a starter.
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