The Food Junkie

Taste, texture & tales. Inside the mind of a chef.

Personal blog of The Food Junkie, Rebecca Clark. Discover stories of taste, texture and tales inside the mind of a chef that's travelled the globe in search of her next food hit. Bec sports a private cook book collection to rival the British Library and Harvard and shares her cooking wisdom with practical tips and humour. She's co-owner of Fish D'vine and The Rum Bar in Airlie Beach, Australia. An iconic award winning restaurant in the heart of the Great Barrier Reef.

It's oyster time.

June 13, 2020  /  Bec Clark

If you haven’t already seen the oyster online cooking class I suggest you do. I’m showing three of my favorite oyster toppings. Blue cheese ones are easy,. A good size spoon of blue cheese, I like creamy Costello but try different one and grill till cheese and oyster and warmed through. Don’t overcook, oysters, ever. I have also written a blog on these creamy little jewels. See blog below or go to my Facebook page and have a sticky. https://www.facebook.com/watch/?v=3042952319091681


So here are the recipes for the other two oysters I featured.

Sauteed fennel and garlic butter crumb

Ingredients

Oysters

1/2 cup fresh bread crumbs (I used white bread)

1/3 cup salted butter

1 tbsp finely chopped garlic

1/3 cup finely chopped fennel

1 tbsp olive oil

1-2 tbsp Pernod (optional)

2tbsp chopped flat leaf parsley

Method

In fry pan add the oil and the butter. When butter is melted add the fennel and sautee till soft, no colour. Add the garlic and stir in well. Stir through the fresh bread crumbs and now add the Pernod if using. Remove from the heat. Last of all add the parsley and mix well. Now top the oysters with a good tablespoon so the oyster is covered. Place under the grill on top of some tin foil, this helps the stand upright. Grill till the crumbs become a little crispy on top and the oyster warmed through. Serve and enjoy

Golden garlicky crumb

Golden garlicky crumb

My second recipe is a

Chilled ginger Japanese vinaigrette.

ingredients

Oysters

1/3 cup rice wine vinegar

1/4 cup mirin

2 tbsp finely slice picked ginger

1 tsp Togarashi chili pepper or substitute with another ground chilli powder

Method

Mix all ingredients and store in the fridge till ready to serve. It is a good teaspoon of dressing on each oyster , cold oyster, making sure there is some ginger in the soon of dressing used. Don’t dress them any earlier then 15 minutes before serving as the vinegar will start to cook the oyster.

Fresh, tasty and a touch of chili

Fresh, tasty and a touch of chili

The chilli powder I prefer

The chilli powder I prefer



Well i hope you enjoy these oysters as much as I have creating them. Please don’t forget any question, please ask.

Let’s get cooking







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Let’s get shucked.

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