Stuffed Rock Oysters

These delightful nibbles are a great starter for a special summer dinner! I don't really measure when cooking these, and quantities will change with different sized oysters and your personal preference, but below is a rough guide!
These are really only a mornay oyster with added flavour from prawn, prosciutto, capsicum and shallot, however if you serve them to guests they will be pleasantly surprised!

Ingredients / person
4 Rock Oysters
mix of diced capsicum, prosciutto, shallot and cooked king prawn
small quantity of white sauce
grated tasty cheese

How to?
Line a baking tray with foil and arrange oysters so they are not touching and are evenly spaced. Place a small amount of prawn and prosciutto mix on each prawn, top with white sauce and cheese - place under grill until cheese starts to toast. Serve sprinkled with freshly ground black pepper and a wedge of lemon.

Limoncello, Smoked Salmon and Dill with Pasta

I wanted something a little lighter for dinner on a Sunday night after a weekend of rather rich food, and decided on smoked salmon with pasta and a lemon sauce,that was super quick and tasty, here's what I did......
  Ingredients: 
For the Sauce:
Zest of 1 Lemon
Juice of 1 - 2 Lemons
1 Tablespoon Lemon Myrtle Infused Macadamia Oil
1 Tablespoon Limoncello
 1 Tablespoon finely chopped Dill
1/4 Cup Cream
For the Pasta:
 2 Serves pasta (of your choice)
1 Carrot - Julienned
1 Handful Green Beans -
Sliced 1 Shallot -
Sliced 150g Smoked Salmon - chopped
How to: Cook pasta in well salted water, adding carrot for last minute and beans for last 30 seconds (I like them really crunchy), drain loosely - a little water left in the pot is good.Add all sauce ingredients and heat through - adding the salmon and shallot at the very end to prevent over cooking. Serve with a lovely grind of fresh black pepper.

I will post a pic next time I cook this! Yes - there will be a next time.