- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
Experience a taste of the sea with an oyster tasting platter accompanied by a selection of flavourful homemade toppings.
- Serves6
- Cook time5 minutes
- Prep time15 minutes, + cooling & 3 hours freezing time
Ingredients
- 24 fresh oysters
- Rock salt, to serve
- Ice cubes, to serve
Lemon granita
- 1 cup (250ml) boiling water
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) lemon juice
- 1 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 tbs tequila (optional)
- 1 tsp finely chopped dill
Kilpatrick sauce
- 2 bacon rashers, finely chopped
- 1 tbs Worcestershire sauce
- 1 tbs finely chopped chives
Asian-style cucumber salsa
- 1/2 Lebanese cucumber, seeded, finely chopped
- 1 tbs soy sauce
- 1 tbs sweet chilli sauce
- 2 tsp rice wine vinegar
- 1 lime leaf, finely shredded
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the lemon granita, combine the boiling water and sugar in a medium heatproof bowl. Stir until the sugar completely dissolves. Set aside to cool. Add the lemon juice, salt and pepper. Transfer to a shallow metal container and cover with foil. Place in the freezer for 3 hours or until frozen. Use a fork to scrape the surface until the mixture resembles flaky crystals. Transfer to an airtight container and return to the freezer.
Step 2
To make kilpatrick sauce, preheat grill on high. Add bacon to a medium frying pan over medium-high heat and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Step 3
To make the Asian-style cucumber salsa, combine cucumber, soy sauce, sweet chilli sauce, vinegar and lime leaf in a small bowl.
Step 4
Spread rock salt evenly on a large serving platter. Place one-third of the oysters on a baking tray. Top with bacon and drizzle with Worcestershire sauce. Cook under the grill for 1 min or until just heated through. Place on the salt on the platter and sprinkle with chives.
Step 5
Arrange ice over a separate serving platter. Place the remaining oysters on the ice on the platter. Spoon the lemon granita evenly over half the remaining oysters and drizzle with tequila, if using. Sprinkle with dill. Spoon the Asian-style cucumber salsa over the remaining oysters and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Smart swap: The splash of tequila gives this oyster platter a special celebratory feel, but to cut back on the cost you can omit it, or use vodka if you already have some at home.
Plan ahead: If you’re serving oysters or prawns this Christmas, remember to stock up on ice. Not only does it help to hold the oysters in place on a platter, it also keeps them fresher for longer.
Oyster tasting platter
- Serves6
- Cook time5 minutes
- Prep time15 minutes, + cooling & 3 hours freezing time
Ingredients
- 24 fresh oysters
- Rock salt, to serve
- Ice cubes, to serve
Lemon granita
- 1 cup (250ml) boiling water
- 1/4 cup (55g) caster sugar
- 1/2 cup (125ml) lemon juice
- 1 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 tbs tequila (optional)
- 1 tsp finely chopped dill
Kilpatrick sauce
- 2 bacon rashers, finely chopped
- 1 tbs Worcestershire sauce
- 1 tbs finely chopped chives
Asian-style cucumber salsa
- 1/2 Lebanese cucumber, seeded, finely chopped
- 1 tbs soy sauce
- 1 tbs sweet chilli sauce
- 2 tsp rice wine vinegar
- 1 lime leaf, finely shredded
Description
Experience a taste of the sea with an oyster tasting platter accompanied by a selection of flavourful homemade toppings.
Method
Step 1
To make the lemon granita, combine the boiling water and sugar in a medium heatproof bowl. Stir until the sugar completely dissolves. Set aside to cool. Add the lemon juice, salt and pepper. Transfer to a shallow metal container and cover with foil. Place in the freezer for 3 hours or until frozen. Use a fork to scrape the surface until the mixture resembles flaky crystals. Transfer to an airtight container and return to the freezer.
Step 2
To make kilpatrick sauce, preheat grill on high. Add bacon to a medium frying pan over medium-high heat and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Step 3
To make the Asian-style cucumber salsa, combine cucumber, soy sauce, sweet chilli sauce, vinegar and lime leaf in a small bowl.
Step 4
Spread rock salt evenly on a large serving platter. Place one-third of the oysters on a baking tray. Top with bacon and drizzle with Worcestershire sauce. Cook under the grill for 1 min or until just heated through. Place on the salt on the platter and sprinkle with chives.
Step 5
Arrange ice over a separate serving platter. Place the remaining oysters on the ice on the platter. Spoon the lemon granita evenly over half the remaining oysters and drizzle with tequila, if using. Sprinkle with dill. Spoon the Asian-style cucumber salsa over the remaining oysters and serve immediately.