Below is a recipe from good friend and amazing chef Jason Roberts. Jason’s food philosophy is all about healthy food.
For more recipes like the below head to Jason’s website by clicking this link.
Oysters! I love eating them natural, maybe with a crack of black pepper and a hint of lime or lemon. My favorites differ depending on where in the world you are. In the States, Kumamotos are my first choice. When I’m in Sydney, Coffin Bay oysters from the cooler waters of South Australia are incredibly moreish, definitely an aphrodisiac. Here, I have given you a few different dressings to whet your appetite. Red Wine Vinegar & Eschalot, Red Chilli Nahm Jim and Oysters Natural with Brown Bread and Watercress Sandwiches.
Serves: Each recipe is designed for a dozen oysters.
Oysters with Red Wine Vinegar and Eschalot
- 3 eschalots, finely diced
- 100ml (3fl oz) red wine vinegar (Forvum Cabernet Sauvignon)
- Cracked Black Pepper
Oysters with Red Chilli Nahm Jim
- 1 clove garlic
- 1 long red chili, seeds removed
- 1 redbirds eye chilli
- 1 coriander (cilantro) root
- A pinch of sea salt
- 30g (1 oz) palm or brown sugar
- 100ml (3 fl oz) lime juice
- 30ml (1 fl oz) fish sauce
- Crisp fried eschalots or onion
- Fresh coriander (cilantro) leaves to serve
- 1 lemon cut into wedges
- 2 tbsp butter
- 6 slices brown bread
- 1 cup watercress leaves
- Salt and freshly ground black pepper
For the Red Wine Vinegar
Mix eschalot and vinegar together and let stand for 10 minutes before serving over oysters. Finish with black pepper.
For the Red Chilli Nahm Jim
In a mortar and pestle, pound the garlic, coriander root and sea salt into a paste. Add sugar and pound again until smooth.
Add lime juice (give a quick mix and taste.
Like most southeast Asian food, it should have a good balance of sweet, sour and salty with the addition of the spice. When ready to serve, nap over each oyster and top with crisp fried eschalot and coriander leaves.
For the Oysters Natural
This is such a simple, elegant way to serve oysters. Buttered Brown Bread with watercress, salt pepper and lemon, served alongside a few oysters and a glass of champagne is a match made in heaven.