Oysters 3 ways for Valentine’s Day

Recipe by Michaela Uren of Forchefs

Ingredients:

Oysters with Shallots and La Barre Blood Plum Vinegar

  • Oysters
  • 1 Shallot, finely chopped
  • 2 tsp sugar
  • 5 tbs Blood plum vinegar
  • Salt
  • Freshly ground black pepper

Oysters with Chilli, Ginger and Coconut Vinegar

  • Oysters
  • 1/2 thumb-sized piece peeled ginger, finely, grated
  • 6 tbsp Coconut vinegar
  • 1 red chili, seeded, and, finely, chopped
  • Fresh Coriander for garnish

Oysters Kilpatrick

  • Oysters
  • 2 tbs Worcestershire sauce
  • 175g thin rashers bacon
  • 2 tbs Flat-leaf parsley leaves
  • Lemon wedges


Methods:

Oysters with Shallots and La Barre Blood Plum Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Add more sugar if required.

Oysters with Chilli, Ginger and Coconut Vinegar

– Mix together in a small serving dish. Leave for 10 minutes & taste. Adjust accordingly

Oysters Kilpatrick

– Preheat grill on medium-high heat. Place oyster on a baking tray or heatproof plate.
– Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.

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