Alive and Cooking
 

Hot and Cold Clyde River Oysters

Send to a friend send to a friend! print print recipe

Apple, Olive and Thyme Hot Oysters:

6 oysters
6 pitted green olives, finely chopped
1 tsp. fresh thyme leaves
1/3 red apple, finely cubed
Extra virgin olive oil

Mix all the ingredients together in a bowl, toss to combine, fill each oyster and drizzle with oil. Char with a blow torch and serve.

Blue Cheese Hot Oysters:

6 oysters
4 tsp. gorgonzola cheese

Spoon a little amount of blue cheese onto each oyster, melt down with a blow torch and serve.

Loquat, Chilli, Dill and Onion Cold Oysters:

6 oysters
3 loquats, seed removed, flesh finely diced
¼ red chilli, finely chopped
1 tbsp. red onion, finely chopped
2 sprigs dill leaves, finely chopped
½ tsp. sushi vinegar

Mix all the ingredients together in a bowl, toss to combine, fill each oyster and serve.

Mango and Prosciutto Cold Oysters:

½ mango, finely diced
2 strips prosciutto, finely diced
Sushi Mayonnaise
Mix all the ingredients together in a bowl, toss to combine, fill each oyster, drizzle with sushi mayo and serve.

Hot and Cold Clyde River Oysters