Angels on Horseback

12 Pacific Oysters
Butter for frying
12 slices of bread, 1.5cm thick
12 rashers of streaky bacon
cayenne pepper to taste
lemon juice

Preheat the oven to 200°C.  Cut the bread into triangles or rounds.  Heat enough butter to fry the bread until crisp and golden on both sides.  Put aside and keep hot.  In the same pan half-fry the bacon.  Take from the pan and place one oyster on each piece of bacon, sprinkle lightly with cayenne pepper and lemon juice.  Wrap the bacon round the oyster and fasten with a toothpick.  Place the prepared rolls on a baking sheet and bake in the over for 6 to 7 minutes to cook the bacon completely, or grill the bacon rolls at least 15cm from the heat for about 4 minutes.  Put the 'angels' on the pieces of fried bread, carefully removing the toothpick without destroying the shape.  Serve hot, garnished with parsley, or preferably, with watercress.

Trinity Oysters

36 Pacific Oysters on the half shell

BASIL BUTTER:
60g butter
2 tablespoons chopped fresh basil
2 tablespoons grated parmesan cheese
1 clove garlic, crushed
¼ cup grated parmesan cheese, extra

Have butter at room temperature.  Beat butter in bowl until smooth, stir in basil, cheese and garlic.  Divide over 12 oysters, grill until butter is melted.

SOUR CREAM TOPPING:
30g butter
1 tablespoon oil
1 clove garlic, crushed
1 cup dry breadcrumbs
½ cup sour cream
¼ cup grated mozzarella cheese
2 teaspoons lemon juice

Heat butter, oil and garlic in pan, add breadcrumbs, stir constantly over heat until golden brown. Combine sour cream, cheese and lemon juice in bowl, divide over 12 oysters, sprinkle with breadcrumbs, grill oysters until topping is crisp.

BACON AND TOMATO TOPPING:
2 bacon rashers, finely chopped
2 tablespoons tomato paste
1 tablespoon vodka
1 teaspoon Worcestershire sauce

Combine all ingredients in a bowl, divide over 12 oysters, grill until bacon is crisp and golden brown.