Chef Casey - Quarantine Quickies


We recently had amazing feedback from someone else trying something new in COVID.

Chef Casey has her own facebook following under "Quarantine Quickies" This is her feedback on Coffin Bay Shellfish Oysters.

"There is a lot of Suppliers/Producers out there, selling direct to customers at the moment, due to changes in the markets caused by Covid. I brought 5 dozen oysters from a supplier in Coffin Bay and they arrived yesterday afternoon.

They were seriously some of the best oysters in my life, the last time I had oysters this good was when I was at a oyster farm in Coffin Bay, plus the price was fantastic! If you love oysters I highly recommend doing this, while we have the opportunity to buy direct from the farms. I made three different sauces for my oysters, check out the results!"

Baked Oysters with Hollandaise

(Hollandaise made in thermomix)
130 grams of unsalted butter cubed
2 – 3 teaspoon vinegar or lemon juice, to taste
4 egg yolks
salt and pepper to taste
1. preheat your oven to 160' with the grill on aswell
2. melt butter, 60', speed 1 – remove and set aside (dont wash the bowl)
3. put the butterfly in add the vinegar and yolks. Cook for 7 mins 90', speed 3 – 4
4. after 30 seconds, slow start pouring the melted butter onto the lid so it trickles down through the MC gap.
5. For a slightly thinner sauce instead of cooking step 2 at 90' cook it at 80', season
6. once your hollandaise is cooked, spoon it onto your oysters
7. sprinkle a bit of cayenne pepper on top of the hollandaise sauce if you want a kick
8. place in the oven, you need to place them high enough that they can grill for about 5 minutes with out burning. I like to adjust my oven shelf so its sitting about ¼ of the way from the top.
9. Serve straight away.


Ponzu and Chive Dressing

210ml Japanese Soy Sauce

150ml Japanese Vinegar

90ml Mirin

½ teaspoon salt

20ml Bonito Dashi Powder (make up with directions on box)

Fresh Lime: 3 – 4 pieces depending upon the sizes

a few chive stalks – finely sliced

1. put the salt and bonito dashi powder in a bowl

2. pour soy sauce, vinegar and mirin on top

3. juice limes and mix until the salt and bonito dashi powder is fully dissolved

4. transfer to an empty bowl, this will make enough for a few serves

5. when you are ready to use, put on top of oyster then garnish with chives

Basil Pesto Oysters

1/3 cup of pine nuts

¼ cup of grated cup of parmesan

2 cloves of garlic

½ teaspoon salt

½ cup of oil

2 cups or a large bunch of basil picked

1. In a pan or in the oven, roast your pinenuts, until they are golden. Allow to cool before you use them.

2. Place the pinenuts, garlic, parmesan into a blender and pulse until you have all this roughly chopped

3. Pour the oil in a stream while the blender is on. Blend to the consistency you desire.

4. Season and place in the fridge until you need it


Korean Dipping Sauce

1 red chilli, deseeded and diced finely

2 – 3 large garlic clove minced ( you want about a tablespoon of garlic)

1 sprig of spring onion sliced finely – green part only

2 teaspoon grated ginger

1 tablespoon crushed toasted sesame seed

2 tablespoon cider vinegar

1 tablespoon sugar

2 tablespoon sesame oil

1 tablespoon of light soy

1. Mix everything together and season.

Spicy Tomato Granita

1 large ripe roma tomato

¼ teaspoon of Worcestershire sauce

4 dashes of hot sauce or tabasco sauce

2 tablespoons of verjus

Sea salt and ground black pepper to taste

1. Grate the tomato into a bowl, discard the skin

2. Add the remaining ingredients and season

3. Put into the freezer for 3 hours at least (try to use a container that has a large surface area, not height), after an hour take it out and fork it, then place back into the freezer

4. When you go to use it, remove it from the freezer a couple of minutes before and fork the granita mixture.

You can also use this as a chilled sauce as well.


Cucumber & Coriander Salsa

½ a cucumber, peeled, de-seeded and finely diced

2 tablespoons of coriander leaves, sliced

¼ of a small red onion, finely diced

1 tablespoon of balsamic vinegar (good quality)

1 tablespoon of extra virgin olive oil (good quality)

Sea salt and ground black pepper to taste

1. Mix all of the above ingredients in a bowl

2. Taste and season.

This can be made a day ahead and stored in the fridge, don't add the salt until serving. Otherwise it will withdraw all the water from the cucumber and make it soft.

Classic Mignonette

1 small shallot finely diced
5 tablespoon of good quality red wine vinegar
Cracked pepper

1. Mix all ingredients and refrigerate in an air tight container

2. Season and enjoy!


Chilli Ginger Mignonette

1 teaspoon of freshly grated ginger (you must use fresh)
1 red chilli, finely diced – (cut into half, remove the white and seeds then cut into strips and then cut again)
5 tablespoon of rice wine vinegar – white
10 picked coriander leaves, sliced finely
1 teaspoon of sugar

1. Mix all ingredients and refrigerate in an air tight container

2. Season and enjoy!

Wasabi Mignonette

1 teaspoon of wasabi paste (if you aren't the biggest fan of wasabi, use half the amount and taste first, then adjust to your liking)
2 tablespoon of brown rice vinegar
1 tablespoon of tamari/soy
1 tablespoon of mirin
2 teaspoons of freshly grated ginger (you must use fresh)

1. Mix all ingredients and refrigerate in an air tight container

2. Season and enjoy!

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