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

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

Topping #2

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

Topping #3

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

Notes

  1. Adjust ratios of ingredients to suit your preference.

Health Notes:

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

Similar Recipes

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Bloody Mary Lamb Bruschetta

Bloody Mary Lamb Bruschetta

Ingredients: 1x 2 kg lamb shoulder, easy-carve or shoulder blade removed 12 prunes, pitted 2 large sprigs of rosemary, broken and leaves removed 
2 tablespoons olive oil 100 g butter 
1 onion, chopped 1 celery heart, chopped 2 garlic cloves, thinly sliced 2 fresh or...

Morton Bay Bug Skewers

Morton Bay Bug Skewers

Ingredients: Serves 4 8 Moreton Bay bugs 200g thinly sliced dried pancetta 8 bay leaves 4 ripe figs, halved 2 tablespoons olive oil Juice of 1 lemon Method: Prepare your barbecue for direct grilling over a high heat. Prepare the bugs by removing the meat from the...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

The Georgia

The Georgia

Ingredients: Serves 2 Teaspoon coconut sugar 6 freshly picked mint leaves Approx 500ml SodaStream Carbonated Water 10-15 assorted fresh berries One lime, halved Ice Method: Start by bringing together the coconut sugar and the mint in a food processor or alternatively...

Tom Yum with Chicken

Tom Yum with Chicken

Ingredients: Serves: 3 2 cup water 3 tbsp Valcom Tom Yum Paste 1 cup button mushrooms, halved 300g chicken fillet, sliced 1⁄4 cup TCC Premium Coconut Milk 4 tbsp Valcom Kaffir Lime Leaves 1 stalk coriander coarsely chopped 1 red chilli, cut diagonally Method: Bring...

Print Friendly, PDF & Email