Kane's Kitchen - 13th September 2011 - Oysters Four Ways

Oysters Four Ways

Serves:  2    

Prep Time:  30 minutes

Cook Time:  5 minutes

What You’ll Need:

• 2 dozen freshly shucked oysters, washed
• 1 packet rock salt (to rest the oysters on)

  

Chilli, Lime, Ginger and Gin Oysters

• Juice of 1/2 lime
• ½ tsp lime zest, finely chopped
• 20ml gin
• ½ tsp finely chopped ginger
• 1 tsp sugar
• ½ birds eye chilli, finely chopped
• Coriander leaf, for garnish

 Oysters Mornay

• ½ cup milk
• ¼ cup grated gruyere cheese
• 1 tbsp parmesan cheese
• 1 tsp cornflour
• ¼ cup panko breadcrumbs

 Oysters with Balsamic and Pancetta

• 1 shallot, finely chopped
• 2 slices pancetta, chopped
• 1tsp olive oil
• 3 tbsp balsamic vinegar

 What You’ll Need To Do:

1.        Rince oysters to remove any shell grit.  Separate the oysters into groups of 6.  Each serving will contain three of each style of oyster and three oysters natural.

2.        For the chilli, lime, ginger and gin dressing, combine all ingredients in a bowl and mix well.  Drizzle a small amount over each oyster just before serving.  Garnish with coriander leaf.

3.        For the Oysters mornay, heat the milk in a pan and when hot, mix a little water with the cornflour and add to the milk.  Stir until thickened. 

4.        Add the gruyere cheese and parmesan and stir until the cheese has melted.

5.        Place oysters on a tray and spoon sauce over oyster to cover.  Sprinkle some extra parmesan cheese and the breadcrumbs over the oyster and grill until brown and bubbling.

6.        For the balsamic and pancetta oysters, sauté the shallots in the olive oil for 2 minutes.  Add the balsamic vinegar and reduce slightly.  Top each oyster with the chopped pancetta and then drizzle the balsamic mixture on top.  Grill until the pancetta is crisp.

7.        For oysters natural, simply serve with a lime wedge.