Ingredients
36 natural oysters (such as Sydney rock oysters), in the half shell
4 French shallots, peeled, coarsely chopped
1 bunch watercress, sprigs picked, washed, dried
1 cup loosely packed chopped fresh continental parsley
60g unsalted butter
175g rindless bacon rashers, excess fat trimmed, finely chopped
60ml (1/4 cup) white wine
1 tsp sweet paprika
90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
Rock salt, to serve
Watercress sprigs, extra, to serve
Method
Place the shallot, watercress and parsley in the bowl of a food processor and process until smooth.
Heat 20g of the butter in a large frying pan over medium heat. Add the bacon. Cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
Add the watercress mixture to the pan. Cook, stirring occasionally, for 2 minutes. Add the wine and paprika. Cook for 5 minutes or until the wine evaporates. Transfer to a bowl.
Wipe the frying pan clean with paper towel. Heat the remaining butter in the frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl.
Preheat grill on high. Place rock salt on a heatproof serving dish. Arrange the oysters on top. Divide the watercress mixture among oysters. Top with the bacon and breadcrumbs. Cook under grill for 8 minutes or until the breadcrumbs are golden. Top with watercress to serve.
36 natural oysters (such as Sydney rock oysters), in the half shell
4 French shallots, peeled, coarsely chopped
1 bunch watercress, sprigs picked, washed, dried
1 cup loosely packed chopped fresh continental parsley
60g unsalted butter
175g rindless bacon rashers, excess fat trimmed, finely chopped
60ml (1/4 cup) white wine
1 tsp sweet paprika
90g (1 1/4 cups) fresh breadcrumbs (made from day-old bread)
Rock salt, to serve
Watercress sprigs, extra, to serve
Method
Place the shallot, watercress and parsley in the bowl of a food processor and process until smooth.
Heat 20g of the butter in a large frying pan over medium heat. Add the bacon. Cook, stirring occasionally, for 6 minutes or until crisp and golden. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
Add the watercress mixture to the pan. Cook, stirring occasionally, for 2 minutes. Add the wine and paprika. Cook for 5 minutes or until the wine evaporates. Transfer to a bowl.
Wipe the frying pan clean with paper towel. Heat the remaining butter in the frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl.
Preheat grill on high. Place rock salt on a heatproof serving dish. Arrange the oysters on top. Divide the watercress mixture among oysters. Top with the bacon and breadcrumbs. Cook under grill for 8 minutes or until the breadcrumbs are golden. Top with watercress to serve.
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