Oyster & cauliflower stew







Cook Time

10-15 Min


  • 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.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}