Oyster & cauliflower stew
serves 4
ingredients
25g/1oz butter
600ml/1pt canned shucked oysters
with liquid
100g/4oz cauliflower florets,
blanched
1 tablespoon cornflour
400ml/14fl oz milk
1⁄4 teaspoon salt
1⁄4 teaspoon cracked black pepper
1⁄4 teaspoon onion powder
• Put the butter in a large microwave-safe baking dish. Cover with kitchen
paper. Heat in the microwave on high for 45 seconds or until melted.
• Drain the oysters, reserving the liquid. Add the oysters to the butter, and
cook on high for 1 minute. Using a slotted spoon, remove the oysters to
a container or pot with the cauliflower.
• Gradually add the cornflour to the oyster liquid, and stir until blended.
Add the milk and transfer the liquid to the baking dish. Add the salt,
pepper and onion powder. Cook on high for 4–5 minutes until slightly
thickened, stirring twice. Add the oysters and cauliflower to the dish, and
cook on high for 2 minutes. Serve hot.
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