Oysters with two toppings

Recipe from: 2/1/2003 12:00:00 AM
oysters

Ingredients 12
Servings 2
Time

Ingredients

  • Tomato and coriander salsa (cold)
  • 15
    ml
    finely chopped fresh coriander leaves
  • 2
    small ripe tomatoes, chopped finely
  • 45
    ml
    finely chopped red onions
  • 15
    ml
    white vinegar
  • Pepper and bean relish (warm)
  • 30
    ml
    finely chopped red peppers
  • 65
    ml
    canned sugar beans
  • 15
    ml
    soy sauce and a splash of sherry
  • 1
    cloves
    garlic, crushed
  • 10
    ml
    olive oil
  • 4
    spring onions, finely chopped
 

Method

 
Tomato and coriander salsa (cold)
Place tomatoes in a small bowl with red onion and chopped coriander leaves.
Mix together well.
Stir vinegar into tomato salsa.
Season to taste and refrigerate until ready to serve on the oysters.
Pepper and bean relish (warm)
Roughly chop beans and set aside.
Heat oil in a small saucepan over medium heat, add garlic and spring onion and cook for 30 seconds.
Add soy sauce, sherry, and sugar beans.
Simmer, stirring for 2 minutes, or until the sauce has slightly thickened, then season to taste.
This topping is best served warm.
 

Read more on: sauté
 

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