Oysters 3 Ways
Elena DugganIngredients:
- 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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