• Ingredients: 30
  • Serves: 2

Oyster pan roast with of their liquor, bottled ketchup-style chili sauce such as heinz, dry white wine, worcestershire sauce, celery salt, 1/2 stick unsalted butter, heavy cream, slices crusty bread, toasted, paprika to taste.


For tomato paste

  • 1/4 cup dried tomatoes in oil, drained, reserving 1 tbsp. oil
  • 1/4 cup pine nuts, toasted golden
  • 3 tbsps. freshly grated Parmesan

For marinated peppers

  • 1 recipe Olive Focaccia dough
  • 2 tbsps. fresh thyme leaves

For tempura batter

  • four 8-by-7 1/2 inch sheets toasted nori
  • 1 scallion, quartered lengthwise
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 large carrot, cut lengthwise into thin strips
  • 1/4 cup chopped fresh coriander sprigs
  • vegetable oil for deep-frying

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes.

    For this step you will need

  2. Step 2 Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.

    For this step you will need