'The Trickster': THE Wine for Oysters

Date Posted:7 January 2016 

All recipes are for one dozen oysters.

Hugh’s Oysters Kilpatrick
2 bacon rashers shredded
1 tsp worcestershire sauce
1/2 jar of ‘Hugh’s Hot Headed’ Tomato Chutney

Preheat grill on high and place oysters on grill plate. Divide bacon evenly over the oysters. Combine Worcestershire sauce and ‘Hugh’s Hot Headed’ Chutney. Add a dollop of the chutney and sauce mixture over each oyster. Grill for 5-10 minutes until bacon is crispy.

Pam’s Natural Oysters
‘Pam’s Smoke & Mirrors’ Balsamic & Olive Oil Dressing

Shake bottle of ‘Pam’s Smoke & Mirrors’ dressing and pour a dash onto each of the natural oysters. Flip oyster with a spoon to coat.

Crumbed Oysters with Mary’s Fiery Dipping Sauce
1 egg
125 ml milk
50 gm (1/3 cup) plain flour, seasoned
100 gm Japanese/Panko breadcrumbs
1/4 cup mayonnaise
‘Mary’s Fiery Temper’ Habanero Chutney

Preheat oven to 180C. Heat vegetable oil in a deep-fryer or large deep saucepan also to 180C. Remove oysters from shells, reserving shells, place oysters on an oven tray and warm in oven for 5 minutes. Whisk egg and milk together in a bowl, and place flour and breadcrumbs each in separate bowls. Dip oysters into flour, shaking off excess, then egg mixture and then breadcrumbs, shaking off excess. Deep-fry oysters, in batches, for 30 seconds or until crisp and golden, then drain on absorbent paper. Add ‘Mary’s Fiery Temper’ to mayonnaise (to taste - start with a teaspoon as ‘Fiery Temper’ is hot!) Serve with oysters in their shells.

Pour yourself a glass of ‘The Trickster’ Pinot Grigio and enjoy!


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