He loves eating Oysters with Vietnamese Dressing and would have that every single time - I however like to try different styles of dressings/toppings as I am not such a huge fan and only tend to eat a few anyways.
With a mission to find some different dressings and reading through lots of recipes I ended up just making these two toppings up and to my surprise they were quite nice and enjoyed by us both.
The chilli oil I used is homemade (I will have to blog as I am about to make some new batches) but you can purchased chilli infused oil at some supermarkets and deli's.
Left: Pesto and Chilli Oysters ~ Right: Oysters with Vodka Salsa
Pesto and Chilli Oysters
Serves: 2
Points per serve: 3
6 natural oysters in shells
3 teaspoons basil pesto (premade)
3 teaspoons chilli oil
dried chilli flakes (if desired)
Remove oysters from shells, rinse and drain. Return to shells and place shells onto a patty pan tray.
Preheat grill to high.
Place 1/2 teapsoon of pesto on to each oyster. Drizzle with 1/2 teapsoon chilli oil and sprinkle with chilli flakes.
Place under grill and cook for 2 - 3 minutes or until oil is sizzling.
Remove from grill, allow to cool slightly and serve.
Oysters with Vodka Salsa
Serves: 2
Points per serve: 1.5
6 natural oysters in shells
1/2 tomato, finely diced
1 spring onion, finely sliced
1 tablespoon finely chopped fresh coriander leaves
2 teaspoons lime juice
1 tablespoons vodka
salt
freshly ground black pepper
Remove oysters from shells, rinse and drain. Return to shells.
In a bowl combine tomato, spring onion, coriander, lime juice and vodka. Season to taste with salt and freshly ground black pepper. Allow to stand for 1 hour for flavours to fuse.
Top each oyster with salsa mixture and serve.
(click here for a printable version of this recipe)
1 comment:
Vodka salsa! I've never heard of that before. It looks so tasty though. Definitely a must try.
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