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6 Ways with Oysters for Easter Entertaining

Thursday 17th March 2016

With Easter just around the corner and many families opting to serve seafood, we thought we’d round up some tasty recipes with oysters to kick off your Easter get-together.

The best thing about humble oysters is there isn’t a lot you need to do to achieve flavour once they’re shucked. Eat them raw, team them with a squirt of lemon or get a little more adventurous with the recipes below. Oh and make sure you pair them with a local white wine from the Yarra Valley region – you can thank us later!

1. Oysters with Lime, Chilli & Soy ­– Claringbolds Quality Seafood

What you’ll need:

  • 6 Fresh Oysters
  • 1 tblsp lime juice
  • 1 tblsp light soy
  • 1 tblsp extra virgin olive oil
  • 1 tsp sesame oil
  • 1/2 small red chill
  • 1 x 6cm spring onion (sliced thin)
  • 1/4 lemon
  • 1sprig of parsley

Method:
1. Combine together the lime juice, light soy, olive oil and sesame oil. Halve, remove and discard the seeds from the chilli, dice the flesh finely and add to the dressing.
2. Spoon the dressing over each oyster and top with the sliced spring onion. Garnish with the parsley and lemon.

2. Oysters with Pickled Honey – Walter Trupp Cooking School

What you’ll need:

  • 3 tbsp light sour cream
  • 1 bunch dill
  • 1 glass of rich red wine
  • 1 cup of water
  • 2 small red onions, peeled
  • 1 tablespoon honey
  • Yellow celery leaves to garnish the dish

Method:
1. Pick the tips off the dill and set aside as garnish.
2. Pick the remaining leaves and chop roughly, place into a bowl and mix with the sour cream.
3. Remove the oysters from the shells and clean any shell grit from them.
4. Cut the onions in half and slice very thinly. Place onions, honey, water and red wine into a stockpot and bring to the boil. Reduce the heat a minimum and cook until all the liquid is evaporated and the onions are dry.
5. Cool onions to room temperature.
6. Place the oyster shells onto a serving platter. Divide the sour cream between the shells; top each shell with an oyster.
7. Divide the honey and red wine onions between the oysters. Garnish with dill sprigs and celery leaves and serve.

3. Oysters with Cherry Vinaigrette – Chef Jesse McTavish

What you’ll need:

  • 12 Ripe cherries
  • 100ml Chardonnay vinegar
  • Salt
  • 5gm finely diced Shallot
  • Sydney Rock oysters, shucked

Method:
1. Push the cheeked cherries through a fine mesh strainer or chinois.
2. Add the remaining ingredients and adjust seasoning.
3. Pour over oysters and serve immediately.

4. Oysters with Tomato Vinaigrette – Periwinkle Fine Seafood

What you’ll need:

  • Oysters, shucked
  • 1 tomato
  • Splash of vinegar
  • 1 red capsicum

Method:
1. Finely dice the tomato and capsicum and combine.
2. Add a splash of vinegar to taste.
3. Pour over oysters.

5. Sweet Chilli Oysters – Prahran Seafoods

What you’ll need:

  • Oysters, shucked
  • Tobasco sauce
  • Sweet chilli Sauce

Method:
1. Pour some sweet chilli sauce into a bowl.
2. Add a couple of drops of tobasco sauce and combine.
3. Pour over oysters.

6. Oysters with lime with some finely chopped shallots and
chilli – Alice in Frames

What you’ll need:
Oysters, shucked
1 x Lime
1 x Chilli
A handful of finely chopped shallots

Method:
1. Combine the juice of one lime with some finely chopped shallots and chilli.
2. Micro plane some palm sugar. Mix and check the taste and adjust where necessary.
3. Pour over some freshly shucked oysters and scatter some micro herb leaves over the top

 

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