Recipes

HATCHERY TO PALATE

Recipes

There is nothing better than a freshly shucked oyster, a squeeze of lemon juice, and a glass of Tasmanian Janz

If this doesn't delight and tempt your taste buds, then perhaps you can be tempted by one of the following recipes that we have included for you to try -

                                        Oysters Kilpatrick

                                        Chilli & Kaffir Lime Granita Oysters

                                        Oysters Rockefeller

 

 

1.  Oysters Kilpatrick (serves 4)


Ingredients :

  1.   2 cups rock salt
  2.   24 shucked oysters
  3.   2 tablespoons Worcestershire Sauce
  4.   175g thin rashers rind-less bacon (diced)
  5.   2 tablespoons chopped, flat-leaf parsley
  6.   lemon wedges, to serve


Method :

  1.   Pre-heat grill on medium-high heat
  2.   Place rock salt, in a thick layer, on a baking tray, or heat-proof plate
  3.   Arrange oysters (in their half shell) on the rock salt
  4.   Sprinkle Worcestershire Sauce over the oysters
  5.   Top with bacon
  6.   Place the tray (or heat-proof plate) with the oysters, arranged on the rock salt, under the grill, and grill   for 5 to 8 minutes, or until the bacon is crisp
  7.   Remove from under the grill and sprinkle the parsley over the oysters
  8.   Serve with lemon

 

 


2.  Chilli & Kaffir Lime Granita Oysters (serves 4)

Ingredients :

  1.   95g of long red chillies
  2.   600ml water
  3.   8g sea salt flakes
  4.   120g castor sugar
  5.   8g orange rind
  6.   3 kaffir lime leaves
  7.   24 shucked oysters

Method :

  1.   Place sugar, water, orange rind and the lime leaves in a saucepan over medium heat
  2.   Stir until sugar dissolves, then bring to the boil
  3.   Reduce heat and simmer for a minute
  4.   Transfer to a food processor
  5.   Add the chillies and salt
  6.   Process until smooth
  7.   Pour mixture into a metal baking dish and place in the freezer
  8.   Leave for two hours or until partially frozen (frozen on top and partially around the edges)
  9.   Remove from the freezer
  10.   Using a fork, break frozen portions of the mixture into large chunks, and stir them into the centre
  11.   Return to freezer
  12.   Repeat 3-4 times, every 30 minutes, or until the mixture resembles coarse crystals
  13.   One hour before serving, use a fork to scrape the mixture into crystals
  14.   Return to the freezer for an hour (this sets the crystals and gives the granita its crunchy texture)
  15.   Spoon over the tops of the oysters and serve

 

 

3.  Oysters Rockefeller   (serves 4)

Ingredients :

  1.  24 oysters,  shucked
  2.  200 grams rock salt

 

Topping -

  1. 400 grams well drained spinach
  2. 20 grams fresh breadcrumbs
  3. 30 grams chopped spring onions
  4. 2 tablespoons finely diced cooked bacon
  5. 2 teaspoons chopped fresh parsley
  6. ½ teaspoon salt
  7. 4 drops hot red pepper sauce
  8. 3 tablespoons olive oil
  9. 1 teaspoon anisette liqueur

 

Method :

  1.    Preheat oven to 2300C
  2.    Place the spinach, breadcrumbs, spring onions, bacon, parsley, ½ teaspoon salt and
       pepper sauce in a food processor 
  3.    Blend for 30 seconds
  4.    Add the olive oil and anisette liqueur into the food processor and blend for a further 10 seconds
  5.    Place the rock salt in a layer on a baking tray or heatproof plate
  6.    Nestle the oysters (in their half shell) on the rock salt
  7.    Spoon a heaped teaspoon of the mixture (topping) over each oyster
  8.    Bake until plump (about 10 minutes)
  9.    Then place under heated grill until tops are browned
  10.    Serve hot