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Oysters six ways

Anisa Sabet

Six delicious ways to enjoy oysters this summer!

What you need

  • Mixing bowl
  • Serving plate

Ingredients

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Lemon

  • Derrr… um a lemon, cut into quarters (sorry this isn’t really a  recipe but this is my favourite way to enjoy fresh oysters!)

Method: Drizzle a dash of lemon juice on each oyster, eat immediately. Try a dash of sriracha for an extra kick!

Soy, Sesame + Chilli Vinegarette

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  • 1 chilli, finely sliced

Method: Mix the dressing ingredients in a bowl. Use a small spoon to dot sauce on oysters, eat immediately.

Champagne Vinegarette

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  • 2 teaspoons Champagne vinegar
  • 2 finely minced spring onion
  • Pinch of coarsely ground black pepper
  • Pinch salt
  • Pinch of sugar

Method: Mix the dressing ingredients in a bowl. Use a small spoon to dot sauce on oysters, eat immediately.

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Jalapeno + Bacon

  • 1 rasher bacon, fried + finely diced
  • 1 jalapeño, finely sliced

Method: Divide bacon and jalapenos among the oysters, eat immediately.

Oysters Kilpatrick

  • 1 rasher bacon, finely diced
  • Dash of Worcestershire

Method: Divide bacon among the oysters, drizzle Worcestershire on each oyster and place under a hot grill. Watch very carefully, take them out when the bacon has crisped up a bit.

Sweet Pear Vinegarette

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  • 2 tablespoons minced shallot
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon fine sea salt
  • 1/2 firm Asian or Bosc pear, cut into very thin matchsticks

Method: Mix the dressing ingredients in a bowl. Use a small spoon to dot sauce on oysters, eat immediately.

For more recipes, check out Canberra-based food and recipe blog, The Macadames.

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Anisa Sabet

Anisa is a Canberra based food and recipe blogger, budding food photographer and stylist, mum to a gorgeous baby girl and a serious coffee addict. Among other things, she loves getting outdoors, reading, entertaining friends, the snow, good wine, travelling and going to the movies. Most days, you can find her in her fav Canberra haunts, in the kitchen or behind the lens. More about the Author

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