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Method
Step 1
Spread the rock salt evenly over a large serving platter. Arrange the oysters over the salt, then prepare your favourite dressings.
Step 2
To make the Spanish-style dressing, cook the chorizo in a frying pan over medium heat, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel. Combine with the capsicum and sherry in a bowl. Season. Spoon over 6 of the oysters on the platter.
Step 3
To make the ponzu dressing, combine the soy sauce, mirin seasoning, lemon juice and orange juice in a bowl. Spoon over 6 of the oysters on the platter. Sprinkle with spring onion curls, orange zest and sesame seeds.
Step 4
To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over 6 of the oysters on the platter.
Step 5
To make the cucumber and lychee granita, place the lychees, syrup, cucumber and lime juice in a blender and blend until smooth. Pour into a shallow metal container. Cover with foil. Place in the freezer for 2 hours or until set. Scrape and stir with a fork until crushed. Spoon over 6 of the oysters on the platter. Serve immediately.
Step 6
To make the salsa verde dressing, combine the garlic, dill, mint, baby caper, chive, lemon juice and olive oil in a small bowl. Season. Spoon over 6 of the oysters on the platter.
Step 7
To make the kilpatrick dressing, cook the bacon in a frying pan over medium heat, stirring, for 2-3 mins or until the bacon is crisp. Transfer to a plate lined with paper towel. Combine the Worcestershire sauce and Tabasco sauce in a small bowl. Add the bacon and toss to combine. Spoon over 6 of the oysters on the platter.
Step 8
To make the gin and tonic dressing, place the gin and tonic water in a small bowl. Add the cucumber and stir to combine. Season. Spoon over 6 of the oysters on the platter.
Step 9
To make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over 6 of the oysters on the platter.
Step 10
Arrange the lime wedges and lemon wedges around the oysters on the platter. Serve immediately.
Get ready to wow your tastebuds with these oysters 8 ways. Fresh, tangy and simple to prepare, they make an elegant starter when entertaining.
Method
Step 1
Spread the rock salt evenly over a large serving platter. Arrange the oysters over the salt, then prepare your favourite dressings.
Step 2
To make the Spanish-style dressing, cook the chorizo in a frying pan over medium heat, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel. Combine with the capsicum and sherry in a bowl. Season. Spoon over 6 of the oysters on the platter.
Step 3
To make the ponzu dressing, combine the soy sauce, mirin seasoning, lemon juice and orange juice in a bowl. Spoon over 6 of the oysters on the platter. Sprinkle with spring onion curls, orange zest and sesame seeds.
Step 4
To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over 6 of the oysters on the platter.
Step 5
To make the cucumber and lychee granita, place the lychees, syrup, cucumber and lime juice in a blender and blend until smooth. Pour into a shallow metal container. Cover with foil. Place in the freezer for 2 hours or until set. Scrape and stir with a fork until crushed. Spoon over 6 of the oysters on the platter. Serve immediately.
Step 6
To make the salsa verde dressing, combine the garlic, dill, mint, baby caper, chive, lemon juice and olive oil in a small bowl. Season. Spoon over 6 of the oysters on the platter.
Step 7
To make the kilpatrick dressing, cook the bacon in a frying pan over medium heat, stirring, for 2-3 mins or until the bacon is crisp. Transfer to a plate lined with paper towel. Combine the Worcestershire sauce and Tabasco sauce in a small bowl. Add the bacon and toss to combine. Spoon over 6 of the oysters on the platter.
Step 8
To make the gin and tonic dressing, place the gin and tonic water in a small bowl. Add the cucumber and stir to combine. Season. Spoon over 6 of the oysters on the platter.
Step 9
To make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over 6 of the oysters on the platter.
Step 10
Arrange the lime wedges and lemon wedges around the oysters on the platter. Serve immediately.
