Wednesday, August 5, 2015

Murph's Oyster Recipes

Some days, you need some hearty Irish food. And I'm never one to let the masses go hungry, so I'll let you in on some old family recipes.
~Murph, Owner of Murphy's Pub
Maimeó Caoimhe's Oyster Soup
Maimeó loved to feed the masses, so this feeds 6-8. You can halve it if ya want.
You'll need:
  • 2 large potatoes, unpeeled
  • 3 Tablespoons of butter
  • 1/4 lb. salt pork, diced
  • 4 cups milk
  • bouquet garni
  • salt and pepper
  • 36 or so oysters, with their liquid (oyster liquor)
     Cook the potatoes in boiling salted water until just tender. Bring the milk to a boil in a separate pot, remove from heat, dunk in the bouquet garni, and let infuse. Then sauté the diced salt pork in a little butter over low heat until it is just cooked through.
     When the potatoes are done, peel and mash. Remove the garni, and whip potatoes in with the milk. When the salt pork is tender, add the pieces, drained of their grease. Season to taste. Bring to a boil, stirring constantly, then add the oysters with their liquid. Simmer for a few minutes. Taste for seasoning and stir in the rest of the butter. 
     My Maimeó used fresh oysters, as do I, but I think she'd understand if'n you had to use some from the store. Just make sure you have the oyster liquor.

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Aintín Kerry's Breaded Oysters
     Feeds 4-5, but you c'n always make more.
You'll need: 
  • 20 medium oysters
  • 1 cup bread crumbs
  • 1 Tbs. each of 
    • Thyme
    • Marjoram
    • Oregano
    • Shallots
    • Parsley
  • 2 tablespoons flour
  • 3 large eggs
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Greens for a salad
     Mix the breadcrumbs together with the spices, and salt and pepper (to taste). Place this mixture in a shallow dish.  Now, I'm a believer in fresh spices, but some can't manage it. Do what ya can, I say.
     Whip the eggs and place in another shallow dish.
     Heat the butter and olive oil in a pan, on medium heat. Be careful not to burn it.
     Dip the oysters one by one in the flour, then into the beaten eggs. Dredge in the breadcrumb mixture and place in the pan of heated oil and butter.
     Cook over medium heat until crisp and golden brown on one side, then turn and cook on the other side.
     Serve the oysters while still sizzling on a bed of greens. Although, if ya choose not to eat like a rabbit, I won't tell on ya.
    
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     I've left my Da's for last. He made the best oyster stew, and to me it tastes like Christmas. Had it every Christmas Eve for lunch. 

Michael's Oyster Stew
Serves 5 to 7, or a family of three if you eat like I do.

You'll need:
  • 8 fluid oz. milk
  • 1 pint light cream
  • 8 oysters
  • 2 tablespoons butter
  • Salt and pepper to taste
     Heat milk and cream together until a film forms over surface, but do not allow it to boil.
     If you're lucky enough to have fresh oysters, drain them. Add the Oysters (sliced if you prefer), and butter to hot milk and cream mixture. Heat, but do not boil, for five more minutes.


“Eating oyster is like kissing the sea on the lips”
~Léon-Paul Fargue
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