WINE AND ONION

12 oysters
4 tablespoon white wine
½ onion finely chopped
¼ juice lemon
Black pepper


SESAME OIL AND SOY SAUCE

12 oysters
2 tablespoon soy sauce
2 tablespoon sesame oil
2 spring onion – finely chopped
Black pepper


CHILLI AND GINGER BREADCRUMBS

12 oysters
1 red chilli – de-seeded and finely chopped
½ inch fresh ginger – no skin and finely chopped
4 tablespoon fresh white breadcrumbs
50g butter – melted
2-4 tablespoon white rum (Bacardi)
Sea salt

METHOD

WINE AND ONION

Open the oyster shells carefully and set to one side.

Mix all the ingredients in a bowl and spoon equally between the oysters.


SESAME OIL AND SOY SAUCE

Open the oyster shells carefully and set to one side.

Mix all the ingredients in a bowl and spoon equally between the oysters.


CHILLI AND GINGER BREADCRUMBS

Open the oyster shells carefully and retain the liquid in a bowl.

Put oysters to one side.

In a pestle and mortar put the chilli and ginger and beat until smooth. Add to the butter and mix well.

Add breadcrumbs a little at a time and the oyster liquid.

Put the breadcrumb mixture in a bowl and add the butter and mix well.

Add enough rum to make the mixture more spreadable.

Put a thick layer of sea salt on a baking sheet.

Spread the breadcrumb mixture equally between the oysters sealing the flesh and place on sea salt bed.

Cook under a hot grill for about 2 minutes or until the breadcrumbs have browned.

Serve at once.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS