OYSTERS WITH SMOKY BACON DRESSING
SERVES 8 AS A STARTER
1 large Asian (red) eschalot,
finely chopped 2 tbs red wine vinegar 2 tbs olive oil 100g streaky bacon (Voodoo Bacon),
thinly sliced Juice of 1/2 a lemon 1 tsp smoked paprika (pimenton
– Weston Farm Smoked Paprika) 24 freshly shucked oysters (Australia’s Oyster Coast Superior Sydney Rock Oysters, Blackman Bay Oysters Southern Tasmania Pacific Oysters, Gazander Oysters Pacific Oysters) Micro amaranth (Newcastle Greens),
Combine eschalot and vinegar in a bowl and set aside.
Heat oil in a frypan over medium-high heat. Add bacon and cook for 2 minutes each side or until crisp. Remove and drain on paper towel, then finely chop. Return pan to low heat and add lemon juice and paprika. Cook, stirring, for 30 seconds or until fragrant. Remove from heat.
Arrange oysters on a serving platter. Top with paprika mixture, bacon and drained eschalot. Scatter with micro amaranth and serve immediately.