Oyster Steak

Ingredients:
4 rump steaks, about 175 gm each
16 small, sweet oysters
50 gm butter, softened
2 garlic cloves, crushed
2 tbsp finely chopped parsley
freshly ground black pepper

Procedure:
Using a good sharp knife, slit each steak lengthways to form a 'pocket'.

Open the oysters, reserving the liquor. In a bowl, mix the oysters with the butter, garlic and parsley.

Add pepper to taste. Divide the oyster mixture evenly between the pockets in the steak. Close the openings with half a wooden kebab stick or metal skewer.

Cook each steak on a lightly oiled barbecue, grill for the length of time that suits individual tastes.

Oyster Pie

Ingredients:
Butter, for greasing
36 oysters
8 rashers of bacon
1-2 tbsp oil
1 large onion, chopped
175 gm mushrooms, sliced
1 red pepper, deseeded and sliced or chopped
50 gm plain flour
Pinch of salt
Pinch of cayenne pepper
4 tbsp chopped parsley
250 gm puff pastry

Procedure:
Preheat the oven to degree 200C (degree 400F), Gas Mark 6. Grease a 1.2 litre pie dish with the butter.

Open the oysters, reserving the liquor. Remove the oysters and pat dry. Heat the bacon in a pan until the fat runs, then raise the heat and fry until crispy.

Remove from the pan and chop roughly. Set aside. Add the oil to the bacon fat remaining in the pan. When hot, add the onion, mushrooms and pepper. Toss to coat in the fat, then cover the pan and simmer the vegetables for about 5 minutes. Stir in the flour, with salt and cayenne to taste, and add the reserved oyster liquor. After a few turns with a wooden spoon, fold in the oysters and bacon with the parsley.

Pile the ingredients into the pie dish. Roll out the pastry on a lightly floured surface and cover the pie with it.

1Cut a cross in the top so the steam can escape. Bake for 20-25 minutes or until puffy and golden.