oysters three ways....yummo :) Ingredients Crushed ice, to serve 18 oysters, in shells Lemon or lime wedges, to serve Asian Dressing 1 tsp finely chopped eschalots 1 tsp finely grated ginger 2 Tbsp mirin 2 Tbsp sherry vinegar 1 tsp sesame oil 1 tsp peanut oil Tomato Vinaigrette 3 vine-ripened tomatoes, deseeded, finely chopped 2 Tbsp olive oil 2 Tbsp white wine vinegar 1 Tbsp lemon juice ¼ tsp sugar 1 Tbsp chopped chives Prosciutto Kilpatrick 1 tsp olive oil 1 eschalot, finely diced 100g prosciutto, finely diced 1 Tbsp tomato sauce 3 Tbsp Worcestershire sauce 2 Tbsp cream Method 1 Scatter ice on platter. Arrange oysters on ice. Drizzle over desired dressing and serve with lemon or lime wedges. 2 To make Asian dressing, put all ingredients in a screw-top jar and shake well. Drizzle over oysters and serve. 3 To make tomato vinaigrette, put all ingredients in a screw-top jar and shake well. Spoon over oysters and serve remainder in a bowl as a dipping sauce. 4 To make prosciutto kilpatrick, heat oil in a small pan over a medium-high heat. Add eschalot and sauté for 1-2 minutes. Add prosciutto and sauté for 3-5 minutes. Reduce heat to medium-low. Add tomato sauce, Worcestershire sauce and cream. Stir until heated through. Spoon onto oysters and serve.
Posted on: Thu, 15 Aug 2013 06:09:09 +0000
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