I love Natural Oysters.
My husband loves Oysters to and this is his recipe. He says I should have a page on my website titled 'What's Cooking When Ella's Not Cooking'. He has been making this for a while now and anyone that has tried them absolutely love them.
He actually taught me not to just swallow oysters as I thought you had to do, he said they need to be chewed and enjoyed for all their gorgeous flavour and creaminess. So if you were taught just to swallow an oyster whole try and chew into it next time, a fresh oyster has the most beautiful flavour.
I remember I first started eating oysters only if they were Oysters Kilpatrick or Oysters Mornay. Nowadays, although I still like them that way, I love a fresh Natural Oyster over Kilpatrick or Mornay any day.
I love large Pacific Oysters while my husband prefers the smaller Sydney Rock Oysters. So we always get both.
And the Flying Fish Roe is just amazing, they are little balls of flavour, and as they pop in your mouth, you get a gorgeous burst of extra flavour that is subtle and beautiful.
If you have chives in the house, feel free to add some finely chopped chives to each oyster, it works beautifully. My husband even added a splash of Gin a few times, although it was lovely, they don't need them.
Next time you want to serve up Oysters try this recipe, it will not disappoint.
12 Sydney Rock Oysters
12 Pacific Oysters
1 spring onion, finely sliced
1/2 long red chilli, deseeded, finely sliced
Freshly ground black pepper
1-2 lemons, cut into wedges
1 small container Flying Fish Roe
Place the oysters on a serving platter. Season lightly with freshly ground black pepper.
Sprinkle on the spring onions. Add a slice of chilli to each oyster.
Squeeze the juice of 1 of the lemons evenly over each oyster.
Place a dollop of flying fish roe to each oyster.
Place the remaining lemon wedges around the platter.
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