Oysters Grilled with Basil Butter

For those who wouldn't dream of eating anything raw, try this interesting, simple recipe; the wonderful flavour of fresh oysters enhanced by a flavourful topping.

24 large, plump oysters 150 g soft butter

100 ml chopped fresh basil leaves

75 ml grated Parmesan cheese

2 cloves garlic, crushed

freshly squeezed juice of '12 lemon

Heat the oven grill. Open the oysters, discard the top shell and place on a baking tray.

Blend together the butter, basil, Parmesan cheese, garlic and lemon juice.

Top the oysters with the mixture and grill until bubbling. Serve with crusty bread to mop up the heavenly juices. Serves 4

Prawn and Calamari Salad

The delicious flavours in the dressing compliments the delicate flavours of prawns and calamari in this colourful, ever-popular summer salad.

300 g large prawns, shelled and deveined 300 g calamari tubes, well cleaned

and cut into rings

500 ml water

60 ml dry white wine

5 ml salt

5 ml olive oil

assorted salad leaves

6 carrots, cut into thin strip

6 ribs celery, sliced

1 red pepper, seeded and finely sliced

1 green pepper, seeded and finely sliced 6 spring onions, chopped

'/2 English cucumber, cut into strips

¹12 spanspek, skinned, pipped and sliced finely shredded fresh basil leaves for garnish

Dressing

125 ml Mayonnaise (page 211)

125 ml plain yoghurt

freshly squeezed juice and finely grated rind of 1 small lemon

45 ml chopped fresh fennel 2 ml crushed green ginger 2 ml Tabasco sauce

2 ml crushed cumin seeds 2 ml wholegrain mustard 2 ml coarse salt

milled black pepper

Dressing: Mix together the mayonna and yoghurt. Add the remaining ingredients and blend well. (This will keep for up to a week in the fridge.)

Bring the water, wine, salt and olive to a rapid boil in a medium saucepan.

Add the prawns and calamari rings simmer for 1 minute. Drain and chill w

To Serve: Line a salad bowl with le leaves. Toss the carrot, celery, red a green pepper, spring onion and cu

in 45 ml of the dressing. Pile onto t salad with spanspek on top.

Toss the seafood with enough dress' to coat well, heap into the centre an garnish with Basil.

Serves 6-8 as a starter