Perfect as a light starter, these Oysters two ways are great for Christmas entertaining. They're quick to make, flavourful and refreshing. Tick, tick, tick!
Serves88
Prep time10 mins10 minutes
Ingredients
Rock salt, to serve
4 dozen oysters
Lemon & rocket pesto
1 cup baby rocket leaves
¼ cup (40g) toasted pine nuts
1 garlic clove, crushed
1 lemon, zested, juiced
¼ cup (60ml) olive oil
Pickled ginger & sesame
4 spring onions, thinly sliced lengthways
2 tbs pickled ginger
1 tbs light soy sauce
1 tsp sesame oil
1 tbs toasted sesame seeds
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 rocket pesto, process the rocket, pine nuts, garlic and lemon juice in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream. Taste and season with salt and pepper.
Step 2
Place the rock salt on a large serving platter. Top with the oysters. Spoon the pesto over half the oysters and top with the lemon zest.
Step 3
To make the pickled ginger and sesame oysters, place spring onion in a medium bowl of iced water. Set aside for 5 mins to curl. Divide pickled ginger and spring onion among remaining oysters. Combine soy sauce and sesame oil in a small jug. Drizzle over the oysters and sprinkle with sesame seeds.
