My Kilpatrick
½ dozen Sydney rock oysters
3 slices of prosciutto
Dash of soy sauce
Remove the oysters from the shell then wrap each oyster with ½ a slice of prosciutto and return to the shell, add a small dash of soy sauce to each oyster and cook under a hot grill or under the BBQ hood for 3-5 minutes.
Pear Parmesan & apple jus
½ dozen Sydney rock oysters
1 pear finely chopped
50g grated Parmesan
250ml apple juice reduced to syrup.
Toss together the pear and Parmesan then add a topping to each oyster, drizzle with the apple jus.
Salsa Verde
½ dozen Sydney rock oysters
¼ bunch each of basil, parsley, sage, chives lemon thyme (any mix of fresh herbs)
½ teaspoon of capers
50-100ml olive oil
Finely chop the herbs and mix together with the olive oil, top each oyster with a dollop of salsa verde.
Avocado & red wine vinegar
½ dozen Sydney rock oysters
½ an avocado, cut into small cubes
½ a cucumber peeled and chopped
2 spring onions, finely chopped
50ml red wine vinegar
Splash of extra virgin olive oil
Mix together the avocadoes, onions, vinegar and oil, then top each oyster with a dollop of avocado mix.
Sour cream, chilli & lime
½ dozen Sydney rock oysters
100g sour cream
1 red chilli, finely chopped
Zest of 1 lemon and 1 lime
Juice of ½ a lime
Mix together the sour cream, chilli and lime then top each oyster with a tsp of spiced cream
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