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Recipes

Tamarind Oysters Kilpatrick

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The sourness of Tamarind has a natural affinity with Seafood. We used our ‘Hot’ Tamarind Chutney for this delicious starter.

You will need (to serve two):

  • 1 tablespoon oil
  • 2 rashers streaky bacon, finely diced
  • 2 tablespoons onion, finely diced
  • 1 tablespoon melted butter
  • 3 tablespoons Jenny’s Kitchen Tamarind Chutney
  • Rock salt or aluminium foil
  • 12 half shell oysters
  • Black pepper
  • lemon wedges and chopped coriander to serve

To prepare your Oysters

  • 1. Preheat grill (broiler) to 200°C.
  • 2.Heat oil in a small frying pan, on medium-high heat. Fry bacon for 5 minutes, stirring occasionally, until crisp. Add onion and cook for 1 minute until softened.
  • 3.In a small bowl, melt butter (microwave 10-20 seconds) then add Jenny’s Kitchen Tamarind Chutney and the bacon and onion. Stir to combine.
  • 4.Lay rock salt or scrunched-up foil on a baking tray to form a stable surface to rest oysters on top in a single layer.
  • 5.Divide bacon and chutney mixture among the shells and grill for 4 minutes.
  • 6.Season with freshly ground black pepper, scatter with chopped coriander and serve with lemon wedges.

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