Try these dressing recipes to add more to natural oysters.
Ingredient
24 fresh natural oysters
Rock salt, to serve
2 pancetta slices, finely chopped
1 tbsp Worcestershire sauce
2 tbsp finely chopped fresh chives
1 vine-ripened tomato
2 tsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp finely shredded basil
1 green shallot, very thinly sliced
1 tbsp light soy sauce
2 tsp black vinegar
1 tsp caster sugar
1 tsp sesame oil
Toasted sesame seeds, to sprinkle
Direction
To make the pancetta dressing, place the pancetta in a small frying pan over medium heat. Cook, stirring, for 2-3 minutes or until crisp. Remove from heat. Divide evenly among one-third of the oysters. Drizzle with Worcestershire sauce and sprinkle with chives.
To make the tomato dressing, use a small sharp knife to cut a shallow cross in the base of the tomato. Blanch the tomato in a saucepan over boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of iced water. Remove the skin. Cut the tomato in half, remove the seeds with a spoon. Finely chop. Combine the tomato, vinegar, oil and basil in a small bowl. Spoon over half of the remaining oysters.
To make the green shallot dressing, combine the green shallot, soy sauce, vinegar, sugar and oil and in a small bowl. Spoon over the remaining oysters. Sprinkle with sesame seeds.
Place the rock salt on a large serving platter. Arrange the oysters over the salt to serve.