Oysters 3 Ways

Elena Duggan

Ingredients:

1 Dozen oysters

Toppings #1

50g Habanero, deseeded, finely diced
150g Passion Fruit flesh

Toppings #2

100g Bacon fat, diced
100g Oyster mushrooms, finely diced
100g Dashi or Ponzu sauce

Toppings #3

50g Pink lady apples, finely diced
25g French shallots, finely diced
25g Apple cider vinegar
50g Apple cider
50g Apple juice

Each of the topping recipes are for a serve of 12 oysters.

Method:

Topping #1

Mix ingredients in a small bowl and allow flavour infusion for 30minutes. Refrigerate until ready to serve.
Spoon over chilled oysters and serve immediately

Topping #2

Fry bacon fat over a medium heat until thoroughly rendered.
Fry mushrooms until browned and softened.
Deglaze pan with dashi or ponzu and spoon over chilled oysters.
Serve immediately.

Topping #3

Mix ingredients in a small bowl and allow flavour infusion for 30minutes. Refrigerate until ready to serve.
Spoon over chilled oysters and serve immediately

Notes

Adjust ratios of ingredients to suit your preference.

Health Notes:

Gluten free
Grain free
Low Fructose / Minimal sugar
Keto Friendly
Dairy free
Pescatarian option

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