Top 3 favourite oyster recipes

The interview with Tathra Oysters definitely got us in the mood for Australia’s favourite entrée. With so many ways to enjoy this ocean delicacy, we have done the hard work and chosen the top three ways to enjoy them using ingredients most people have in their kitchen. First there’s the classic Kilpatrick, a recipe straight from a grower, with a variation to try. Wanting to impress with modern twist? Try the horseradish cream oysters, while if you’re after a fresh spin, the Asian style recipe is a winner.

1. Oysters kilpatrick

Ingredients

24 Tathra Oysters on the shell

4 slices of bacon, finely chopped

lemon juice

4 tbs Worcestershire sauce

chopped parsley

Method

Preheat grill.

Place Tathra Oysters on grill pan. Top each oyster with 1/2 tsp chopped bacon, 1/2 tsp Worcestershire sauce and a squeeze of lemon juice.

Cook under grill until bacon is crispy. Sprinkle with chopped parsley and serve immediately.

*VARIATION: Try sweet chilli sauce mixed with Worcestershire sauce!

Recipe from Tathra Oysters.

2. Horseradish cream oysters

Ingredients

2 tbs finely grated fresh horseradish

2 tsp red wine vinegar

1/3 cup (80ml) creme fraiche

24 oysters, shucked

Crushed ice, warrigal greens (optional_ and finger lime pearls to serve

Method

Combine horseradish, vinegar, creme fraiche and 2 tbs water in a bowl.

Pour any oyster liquid from shucked oysters into horseradish mixture and stir to combine. (If buying pre-shucked, simply pour any juices from within the oysters.)

Place crushed ice and warrigal greens, if using, on a large serving platter and top with oysters. Scatter with finger lime pearls and serve immediately with horseradish cream alongside.

Recipe from delicious.

3. Asian-style oysters

Ingredients

3 spring onions

1/4 cup (60ml) light soy sauce

1/4 cup (60ml) rice wine vinegar

2 teaspoons sesame oil

2 teaspoons grated ginger

Coarse sea salt (optional), to serve

24 freshly shucked oysters

1 long red chilli, seeds removed, thinly sliced lengthways

Method

Finely shred the spring onion and place in a bowl of iced water. Stand for 10 minutes – the cold water will help the onion to curl up. Drain and pat dry with paper towel.

Combine the soy sauce, rice wine vinegar, sesame oil and ginger in a small bowl.

Spread a thin layer of salt, if using, on 4 small serving plates. Arrange 6 oysters on each plate and drizzle with the dressing. Garnish with curled onion and chilli, then serve immediately.

Recipe from delicious.