ROCKEFELLER OYSTERS

PREP + COOK TIME 25 MINUTES SERVES 4 AS A STARTER

2 tablespoons olive oil

1 clove garlic, crushed

2 small eschalots (50g), chopped finely 1 bunch green kale (200g), trimmed,

chopped finely

¼ cup (60ml) pernod

1½ teaspoons cajun seasoning

¾ cup (45g) fresh breadcrumbs

(made from stale bread)

¼ cup chopped fresh dill

1/3 cup (25g) finely grated

pecorino cheese

24 oysters in half shells lemon wedges, to serve

1 Preheat an oven grill to high.

2 Heat oil in a large frying pan over medium heat; cook garlic and eschalots, stirring, for 2 minutes or until soft. Add kale; cook, stirring, for 1 minute or until wilted. Add pernod; cook for 2 minutes or until pernod has evaporated. Stir in seasoning, breadcrumbs, dill and cheese. Season. 3 Place oysters on an oven tray; spoon kale mixture onto oysters.

Place under the grill for 5 minutes or until kale topping is crisp. Serve oysters with lemon wedges.