Fresh oysters topped with Chorizo Pico da Gallo

Recipe from: 13 June 2013
oyster-chorizo-recipe

Ingredients 9
Servings
Time
  • 12
    large Wild oysters
  • 1
    tsp
    fresh ginger - finely chopped
  • 2
    pickled piquant peppers - diced
  • 1
    lemon
  • 1
    tsp
    honey
  • 1
    Tbs
    peanut oil
  • 1
    tsp
    white pepper - freshly ground
  • 2
    Tbs
    fresh coriander - chopped
  • 100
    g
    chorizo sausage - finely diced
 

Method

 
Peel the lemon and gather the zest.

Juice the rest.

Blanch the zest (dip for a minute in boiling water then transfer to an ice bath).

Repeat twice.

Drain and pat dry the zest with a paper towel.

Finely slice the zest, and then cut into small cubes.

Place the zest in a small bowl. Add the diced red peppers, chorizo, ginger, coriander, honey, and lemon juice and peanut oil.

Sprinkle with white pepper.

Mix well.

Place a spoonful of the chorizo mixture onto each oyster and serve chilled.

Recipe reprinted with permission of The Turbine Boutique Hotel and Spa.

Check out the Pick n Pay Knysna Oyster Festival details and Hotspots.
 

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