Shellfish Recipes
Tamarind & Bacon Oysters Kilpatrick
The sourness of tamarind is a great match with seafood. We use Jenny’s Kitchen’s Hot Tamarind Chutney for this tasty oyster recipe.
Use: any oyster you like. The live Pacific oyster varieties we stock will work perfectly for this dish.
Serves: 2
INGREDIENTS
- 1 Tbsp Oil
- 2 rashers Streaky Bacon, finely diced
- 2 Tbsp Onion, finely diced
- 1Tbsp melted Butter
- 3 Tbsp Jenny’s Kitchen Tamarind Chutney
- Rock salt or Aluminium Foil
- 12 half shell Oysters
- Freshly ground Black Pepper
- Lemon Wedges and chopped Coriander, to serve
METHOD
- Preheat grill (broiler) to 200°C.
- Heat oil in a small frying pan, on medium-high heat. Fry bacon for 5 minutes, stirring occasionally, until crisp. Add onion and cook for 1 minute until softened.
- To the melted butter add Jenny’s Kitchen Tamarind Chutney and the bacon and onion. Stir to combine.
- Lay rock salt or scrunched-up foil on a baking tray to form a stable surface to rest oysters on top in a single layer.
- Divide bacon and chutney mixture among the shells and grill for 4 minutes.
- Season with freshly ground black pepper, scatter with chopped coriander and serve with lemon wedges alongside.
