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,
- 1 tablespoon melted
- 3 tablespoons Jenny’s
Kitchen Tamarind Chutney
- Rock salt or aluminium
- 12 half shell oysters
- Black pepper
- lemon wedges and
chopped coriander to serve
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.
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.