[Radders]

Have found a new addiction - these are just fantastic - god knows what I'll do when the season ends - I just can't stop eating these - problem is they are more expensive than smoking!
Salivating just thinking about them :P

[Moorf]

Right, that's it, been hearing so much about them but Warren hates oysters so I haven't bothered... I'm off to get some NOW and I'll have them for my lunch whilst he's at work! :nice1

[GeorgeM]

Right, that's it, been hearing so much about them but Warren hates oysters so I haven't bothered... I'm off to get some NOW and I'll have them for my lunch whilst he's at work! :nice1

I was dubious at first, and still can't live with the idea of eating them 'au naturelle', but like them when they're done 'Kilpatrick' style (with bacon and worcester sauce, I think).

[Moorf]

I'll try that! Love Lea & Perrins!

My bosses hubby dips them in egg and fries them!

[dave k]

Raw is best....just do it!
Although, I'd recommend just squeezing some lemon over them a few minutes beforehand just to firm em up if you're sqeamish about the texture.
And a nice balsamic & shallot dip is just the ticket too.

[Diny]

I'll try and refrain from making any comments about bronchitis !!

Mark loves Bluff Oysters - just as they come. Open them up and swallow. Quite frankly the mere thought makes me feel ill.

Call me a philistine if you like ..... but the only way I can eat them is covered in a tempura batter and deep fried :eek

I remember when we lived in Oz, we had a Norrie family get together. The inlaws flew over from NZ and dad in law brought 10 dozen Bluff oysters with him. I don't think I'll ever forget the sight of everybody sitting around slurping these globs of grey goob.

Quite disgusting.

I think you may have missed it this year Moorf (end of March-ish I think) but a visit to the Bluff Oyster Festival is well worth it if you're into that kind of thing.

Diny

[Moorf]

Still some at the supermarkets :nice1

[Bubbles]

Gotto admit I pefer Scallops,

Try this one, Its lovely............

SQUID AND SCALLOPS

Allow 3 queen scallops per person.
Allow 1 med squid tube with tentacles per person
- choose tubes all same size.

First,
Remove the skirt and coral, ( Should add, thats the skirt/coral on scallop, not yours ladies ). :eek ... Naked Chef, but hey, whatever floats your boat. :laugh
rinse scallop meat and place in fridge on kitchen paper. Remove skin from squid and cut into rings -
the thicker the body of squid the thinner the rings should be
and vice versa. Rinse tentacles well to remove grit. Leave the length whole but divide into 2 or 3 depending on thickness - leave small tentacles together and separate larger ones (to help even cooking). Place squid on kitchen paper to absorb excess water.

When ready to assemble have salad garnish ready and 2 frying pans - a heavy skillet for the scallops and a lighter pan for the squid. Sprinkle a little salt on the scallops about 6 - 10 min before cooking. Cook scallops first, searing on both sides and removing pan from heat to rest and finish cooking. Place some clarified butter in squid pan and heat until almost smoking. Swirl butter around pan to coat then remove excess butter. Throw in squid - leave for 30 seconds to let heat in pan recover (you can season lightly at this stage), toss until evenly seared and remove from heat while still opaque. Timing is crucial, as the squid will carry on cooking in pan. Plate up squid first and scallops on top. Drizzle with a little dill, mustard & honey dressing and serve while squid & scallops are still warm and opaque. Garnish with cornflowers and or marigold petals and a good wedge of lemon.



Enjoy :nice1

John

( Drooling over me keyboard )

[baboonworld]

YUM!!!!!

I love Bluff Oysters with lemon and washed down with beer. :cheers


You could also try them with a bit (just a dash) of tabasco.

[GeorgeM]

I don't think I'll ever forget the sight of everybody sitting around slurping these globs of grey goob.

Frank Skinner once described eating raw oysters as sucking phlegm off the back of a tortoise. Sort of puts you off a bit...

[Diny]

Frank Skinner once described eating raw oysters as sucking phlegm off the back of a tortoise. Sort of puts you off a bit...

I don't think there could be a better description :mrgreen:

Diny

[dave k]

Wouldn't it be from inside the tortoise/shell? I've never eaten an oyster from off the rough bit of the shell... :no

Sorry, bit pedantic...but I don't really like Frank tbh. :exit

[coastcat]

That might depend on how rough the oyster shell is, or how smooth the outer shell of the tortoise is.

Either way, I'll take those oysters with a nice mignonette. Yum!

[jocalla]

I can't bring myself to actually try them :?

It is the thought of the texture that puts me off :roll:

Joanne

[kiwidebs]

I can't believe you lot destroy one of nature's great gastric treasures by coating it in anything at all!! Au naturale is the only way to go with Bluff Oysters!! Mmmmmmm, yummy!!!

Debs

[Hannah-NL]

You can all have my portion! :mrgreen: :laugh

[coastcat]

I can't believe you lot destroy one of nature's great gastric treasures by coating it in anything at all!! Au naturale is the only way to go with Bluff Oysters!! Mmmmmmm, yummy!!!
Our local oysters need a bit of help. Those lovely little Kumamoto oysters from the Pacific Northwest, on the other hand, should never be sullied by any sauces. I can't wait to try Bluff oysters!

How long is the season for Bluff oysters? Are they readily available? How much does a dozen cost on average?

And why do I always become ravenously hungry when reading ENZ? Between the oysters and the sushi, it's been torture!

[Hannah-NL]

:laugh I only come here after I had my breakfast or dinner ;)

[kiwidebs]

And why do I always become ravenously hungry when reading ENZ? Between the oysters and the sushi, it's been torture!

Me too!! Shows people who post on here have great taste in yummy food!!!


How long is the season for Bluff oysters? Are they readily available? How much does a dozen cost on average?

Not sure. Some years it is a really short season cos they've had problems with algae blooms or something. And I've no idea how much they cost either - I haven't lived there for eight years. My Dad always came home on the first day of the season with half a dozen for he and I to share (no one else in my family will touch them). I know they are not cheap - but so worth it. Much nicer than your usual rock oyster!! I'm sure if I did a Google on this the info would be there but I can hear my two little monsters shouting upstairs so I'd better go check nothing is broken!!

Debs

[Hannah-NL]

March to august I found, thanks Google ;)

http://www.seafood.co.nz/doclibrary/snz/aug/port_classified_rearview.pdf

[kiwidebs]

Thanks for that Hannah.
BTW yhe kids hadn't broken anything - just flung soggy cornflakes around the room which I have now mopped up!!

Debs

[dave k]

[quote=kiwidebs]
Are they readily available? How much does a dozen cost on average?


They're everywhere...even all the local greasy chippies have em. There's nothing elitist going on with these babies.

They are a little on the pricey side though - usually about $25 per doz. here in Welly.

WELL worth it though IMNSHO :cool