Celebration oysters two ways

Nothing shouts celebration more than an abundant platter of oysters; an oyster bar is a perfect contender for spring gatherings – fun, luxe and delicious rolled into one. Featuring a panko crumbed with pea purée and horseradish cream and natural with watermelon chilli salsa, these recipes can easily be doubled or tripled.








Panko crumbed oysters with pea purée and horseradish cream

Pea purée

  • 80g salted butter
  • 5 golden eschalots, sliced
  • 3 cloves garlic
  • 500g frozen peas, defrosted
  • 450ml chicken stock
  • 1/2 lemon

Horseradish cream

  • 120g horseradish cream
  • 60g whole egg mayonnaise

Panko crumbed oysters

  • Canola or vegetable oil for frying
  • 2 dozen oysters
  • 2/3 cup plain flour
  • Salt
  • 2 eggs
  • 1 1/2 cups panko

Natural oysters with watermelon chilli salsa

  • 2 dozen oysters

Watermelon chilli salsa

  • 300g watermelon, finely diced
  • 2 Lebanese cucumbers, seeds removed, flesh finely diced
  • 1 1/2 tablespoons chilli jam
  • 1 birdseye chilli, finely diced
  • 2 limes, zest and juice
  • 1/2 teaspoon sea salt


Panko crumbed oysters with pea purée and horseradish cream

1. For the pea purée

Heat a saucepan over medium heat. Add the butter and once melted, add the eschalots and garlic. Sauté until softened. Add the peas and the stock, increase the heat to high, bring to a boil then adjust the heat until the peas are simmering gently, cover and cook for 2-3 minutes, until tender. Blitz using an immersion blender, season to taste. Push the blitzed puree through a fine sieve. Transfer the puree into a piping bag. Set aside.

2. For the horseradish cream

Mix the horseradish and mayonnaise together. Transfer to a serving bowl and set aside.

3. For the panko crumbed oysters

Remove the oysters from their shells. Wash and dry the shells and arrange them on a platter. Drain the oysters on paper towel. Prepare three bowls, one with flour and a little salt, one with eggs lightly whisked with a tablespoon of water and one with panko. Working with one oyster at a time, dip into the flour (shaking off any excess), followed by the egg (again letting any excess drip off), and finally roll in the panko until coated. Set aside on a tray and continue until all the oysters are coated. Refrigerate until required. To cook, remove the oysters from the fridge. Heat the oil in a deep fryer or saucepan to 180°C then fry the oysters in batches until golden.

4. To assemble

Pipe the pea puree into the shells, top with a crumbed oyster and serve immediately with horseradish cream on the side.

Natural oysters with watermelon chilli salsa

1. For the watermelon chilli salsa and assembly

Combine the salsa ingredients and mix gently. Taste for seasoning. Serve on the side or spooned over the oysters.

As seen in Spring 2023

BIDFOOD appetiser white
appetiser magazine spring 2023 by bidfood australia