Oysters – 3 Ways
6
shared25
minutes5
minutesIngredients
2 2 dozen large freshly-shucked oysters
Crushed ice and rock salt, to serve
- Margarita
2 Tbsp 2 lime juice
¼ tsp ¼ finely grated lime zest
3 tsp 3 white tequila
1 Tbsp 1 very finely chopped coriander
½ tsp ½ caster sugar
Pinch sea salt
Finely diced avocado, finger lime, small coriander leaves and lime wedges, to serve
- Soy & Ginger
½ Tbsp ½ salt-reduced soy sauce
½ Tbsp ½ rice wine vinegar
1 tsp 1 finely grated ginger
½ tsp ½ caster sugar
Shredded green shallot and microgreens (we used Tatsoi), to serve
- Bacon Pangrattato
1 tsp 1 extra virgin olive oil
80 g 80 smoked streaky rindless bacon rashers, finely diced
1 clove 1 garlic, crushed
½ cup ½ fresh sourdough breadcrumbs
1 Tbsp 1 finely chopped flat-leaf
parsley leaves
2 tsp 2 Worcestershire sauce
Rock salt, to serve
Method
- Margarita
- To make a dressing, whisk lime juice and zest, tequila, coriander, sugar and salt in a small bowl. Drizzle dressing over 8 oysters. Top each with a little avocado, finger lime and a coriander leaf. Arrange on a serving platter lined with crushed ice and serve with lime wedges.
- Soy & Ginger
- To make a dressing, whisk soy sauce, rice wine vinegar, ginger and sugar in a small bowl. Drizzle dressing over 8 oysters. Top each with a little shredded green shallot and microgreens. Arrange on a serving platter lined with crushed ice and serve.
- Bacon Pangrattato
- Heat oil in a small frying pan over medium-high heat. Add bacon and garlic, cook, stirring often, for 2-3 minutes until bacon is golden. Remove from heat. Stir in breadcrumbs and parsley. Toss to combine.
- Preheat a grill on high. Place 8 oysters onto a baking tray lined with foil (crumple the foil to support the oysters so they sit flat on the tray). Drizzle each oyster with ¼ teaspoon Worcestershire sauce. Top with breadcrumb mixture. Place under the hot grill and cook for 2-3 minutes until bacon is crisp and crumbs are golden. Serve immediately on rock salt.
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