Paul's [recipe] Corner

From Ep 4 Food Trail Tasmania

Stout Oyster Mornay

1tbls butter
1 tbls flour
A little splash of milk
A bigger splash of stout
Grated cheddar
Grated parmesan

Make a rue by heating the butter in a saucepan and then add the flour to combine – cook but don’t brown the flour. Add a little splash of milk to wet the flour and make it a paste and then add some stout to further loosen and liquefy the mixture. Add about a ¼ cup of both cheeses and continue to cook the mixture until the cheese is melted and combined. The consistency should be of a thick custard.

Spoon mixture over oysters making sure to completely cover the oyster, sealing it in the mixture so that it steams itself inside the mornay mix. Place under a grill and cook until the top is nicely browned.

Soy and Sake Oysters

1 part soy to 2 parts Sake
So: 1tbls soy sauce
2 tbls good sake
Zest from one lemon
Roughly crushed wasabi peas

Mix soy and sake together and spoon over oysters. Place a generous pinch of lemon zest on each oyster and then a pinch of the crushed wasabi peas. Eat and enjoy.

Note: put the peas on just before eating or else they will soak up the soy and sake dressing and become soft. The wasabi peas offer a textural crunch that complements the softness of the oyster and also a little bit of that Japanese heat that complements the soy.