welcome I'm a chef nicolino of here at Casa 4 dagger and this is what's cooking today we've got some beautiful oysters natural and I'm going to show you how to make three different varieties we call them hoy stirs mr. we're going to make oysters ala Florentina oysters alla Diavola and oysters grotty naughty so we're going to start off with get a nice dozen the beautiful oysters regardless of health fresh they are are always wash them re wash them yourself so the best technique is ice water salt and a squeeze the lemon put all your oysters in you be surprised just how much dirts actually in there so we get a baking tray and the little technique is make sure the meat comes out of the shower drain all the sand out and place them down moist as a load the avila are the first ones we're going to make it's basically a kilpatrick with a little bit of chili Julianne bacon is the best method of condom it sits on the oyster a little bit easier so make sure you got a nice feeling of bacon on them these will go in a hot oven until brown two minutes before you're ready to serve and put your wish to share sauce on them if you put them now it's gonna dry up and go a little bit too dark so that's your oysters a la diabla the next oyster we're going to prepare is grotty naughty what's just a breadcrumb garlic and herb / a little Bowl some breadcrumbs have your grade in yourself great or else anyone you buy at the shops quite fine for this quite a generous serve of garlic so it's quite a generous server garlic that gives it a lot of flavor also a nice generous server bread crumbs out of Parmesan cheese salt pepper oregano and parsley and then it's a little bit of a messy job but try to rub the garlic and the bread crumbs together nice um through so all the bread crumbs are infused with the garlic oil and it should look nice and wet like this so then the trick is not to just pack the oysters or early breadcrumb mixture on the tops to take the oyster out roll it inside and just gently put it back on there so these are the oysters grotty naughty and they will cooked at the same time as the yellow diabla then again grotty naughty for people who are no Italian background it just means gretton aid now the last oyster we have to make to complete our oysters misty is the oyster Florentina from our last episode where we made the quiches the word florentina is normally associated with spinach so a nice little bowl some blanched spinach that I've prepared earlier rente and blanching we covered last on the last episode it's just boiling water a few seconds cool squeeze out and you keep your nice green color with the Florentine mix it's a mozzarella what's shade some parmesan salt pepper and again with most spinach a little bit of garlic we go a long way gives it a beautiful flavor again give it a good mix and cover the oysters quite nicely you like that pre-heat your oven to about 180 and they will take about 10 to 15 minutes but do check them after about 10 minutes every oven at home cooks a little different so that's your oysters there friar bacon we're going to pop them in the oven and I'm going to show you a little garnish that looks quite quite fancy and it's quick to make ok so the oysters are now bacon in the oven we're going to prepare a little plate for a garnish so a nice little technique I'll use what's quick to make is that a rose made out of the skin of a a tomato so to let the Rose sit and not slip around I'll just cut a little bit of a cucumber circle take the center out and that could be your base then you find a nice firm tomato it might take you a few attempts to make a sharp little paranoid just take the top off go right around but do not cut it off and just peel it like you would peel an orange less less flesh just skin better result the brakes just persevere with it you eventually will get the technique and it's a quite a nice little result so the techni is you have it the way come out take the center and just keep on twirling it until you get a little rose and that sits on there now a nice little garnish for that is I call it a lemon pigtail where you get just the half a lemon again with your knife just cut around the the skin before it meets the flesh and all you do again twist it around tuck it in so it looks like a little pigtail and that would be your garnish so what we're doing here is a little garnish at a cucumber it's normally five little cuts not all the way to the end so 1 2 3 4 and 5 and all you do is you fold the second one into the end if you leave your cucumbers out for about a half an hour and they're not as cold they won't break if the cucumbers a little bit cold they tend to crack so I've just got that one and that could be a nice little garnish there so the oysters are about ready I'm going to go and pull them out of the oven and we see how well we went does have come out of the oven and they get presented on a nice plate with a little bit of lemon what we've got here is the oysters florentine and you can see the mutts a teller is melted nicely and kept the spinach together you have your Kilpatrick and in the wistar sheer sauce you can make us a little bit of hot wish yourself to see a sauce with a little bit of chili and just give it a refreshment at the last moment and your oysters but the nathy tastes a lot better than what they sort of it's just a traditional grad innate look but they taste beautiful so I hope you've enjoyed that and I see you next time thank you