oysters

Oysters with three vinaigrettes

Recipe from: 12 February 2013
Preparation time: 15 min
Cooking time: 00:00
 
Perfect for parties or romantic special occasions.
 
 
 

Ingredients

 
  • 24
    oysters - shucked
  • For the chive and lemon vinaigrette:
  • 2
    Tbs
    chives - finely chopped
  • 1
    tsp
    grated lemon peel
  • 1
    lemon - segmented and chopped
  • 2
    Tbs
    vegetable oil
  • 2
    Tbs
    white balsamic vinegar
  • 3
    ml
    Worcester sauce
  • For the pickled ginger and wasabi vinaigrette:
  • 60
    ml
    light soy sauce
  • 1
    Tbs
    pickled ginger - finely chopped
  • 3
    ml
    sesame oil
  • 1
    tsp
    wasabi powder - or use wasabi paste
  • For the apple and red onion vinaigrette:
  • 1
    Tbs
    red onion - finely chopped
  • 2
    Tbs
    green apples - chopped
  • 2
    Tbs
    white balsamic vinegar
  • 2
    Tbs
    vegetable oil
Servings: Change Serving
 
 

Method

 
Mix the ingredients for each vinaigrette together.

Serve with shucked oysters on ice.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  shellfish  |  seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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