Mediterranean Oysters

These oysters were somewhat of a creative urge I had. I spent the afternoon reading oyster recipes and after a while, unfortunately, they all started to sound the same! I am sure you all understand where I am coming from when I say that. But at the same time I think that is flare and creativity is born....

Hot oysters are a little different and take on the flavour of the topping therefore the topping needs to be intense enough to infiltrate the oyster but not overpower it. This recipe is very similar to Oysters Kilpatrick.

Mediterranean Oysters

Serves: 4

Points per serve: 1

12 natural oysters, in the half shell

1 small truss tomato, chopped

1 slice prosciutto (50g), chopped

1 clove garlic, peeled and thinly sliced

8 -10 basil leaves, thinly sliced

2 tablespoons balsamic vinegar

Preheat grill.

Place oysters on an oven proof plate or a patty tin.

Top each oyster with tomato, prosciutto, garlic and basil. Place approx 1/2 teaspoon of balsamic vinegar on each oyster.

Place under the grill and cook for 3 - 5 minutes or until topping is starting to brown.

Serve immediately.

(click here for a printable version of this recipe)

Mediterranean Chicken Casserole

This dish has never failed me whether it is for a tasty supper, for a special dinner party, an impromptu get together or even for when you are in want of something "tasty". Dinner can be on the table in as little as an hour. I have cooked this for family, friends and even work colleagues and it always gets an applause especially from me. Not bragging but even my kids love it.
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I serve with some nice fresh crusty bread and a bowl of steamed greens but honestly it is nice just by itself.
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The early preparation is a little time consuming but trust me, it is well worth it. Even with very minimal ingredients this casserole is bursting with flavour and I am sure your guests will ask you for this recipe!
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Mediterranean Chicken Casserole

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Serves 6

Points per serve: 6.5

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1 tbs olive oil
6 small (about 600g) chicken drumsticks, skin on
6 (about 1.5kg) chicken thigh cutlets, skin on
1kg chat potatoes, halved, skin on
4 ripe tomatoes, finely chopped
95g kalamata olives
1 head of garlic, seperated and skin removed
2 sprigs fresh rosemary, leaves picked
125ml dry white wine
Sea salt flakes
Freshly ground black pepper
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Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
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Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Return the chicken to the dish and gently mix through the potatoes. Top with tomato, olives and garlic cloves. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
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Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
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