Summer SEAFOOD

OYSTERS TWO WAYS

Preparation time 20 mins Cooking time 5 mins Serves 6

24 natural oysters in half shells Rock salt or crushed ice, to serve

KILPATRICK SALSA

1 middle bacon rasher, rind removed,

finely chopped

ƒ/… small lebanese cucumber,

deseeded, finely chopped

2 Tbsp lemon juice

2 Tbsp tomato sauce

1 tsp Worcestershire sauce Tabasco sauce, to taste

LEMON AND OREGANO VINAIGRETTE

ƒ/… cup lemon juice

1 Tbsp extra virgin olive oil

1 tsp caster sugar

ƒ/Ž tsp finely chopped fresh oregano 1 small eschalot, finely chopped Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 To make salsa, heat a small, non-stick frying pan over medium heat. Add bacon. Cook, stirring, for about 4-5 minutes, or until golden. Remove from heat. Drain on paper towel. Set aside.

STEP 2 Place cumber in a medium bowl. Add lemon juice and sauces. Season with Tabasco.

STEP 3 Put vinaigre€e ingredients in a small bowl. Mix well and set aside.

STEP 4 Just before serving, sprinkle

bright orange and meat is tender when pierced with a fork. Remove tails with a slo ed spoon and allow to cool. STEP 5 Using kitchen scissors, cut through the centre of each tail on the underside, then use a large sharp knife to cut the tails in half through the flesh and outer shell.

STEP 6 Arrange watercress on a serving pla er. Top with lobster tails and sprinkle over breadcrumb mixture. Serve with bu ermilk dressing and lemon wedges on the side. holding their shape. Drain. Set aside to cool, then cut into 1cm-thick slices. Toss with bu er, chives and salsa.

STEP 3 Meanwhile, to make pine nut crumb, preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper. In a food processor, pulse bread, pine nuts, bu er and garlic until finely chopped (don’t over-pulse). Spread mixture on prepared tray. Bake for 10-15 minutes, stirring halfway through cooking, until golden. Set aside.

STEP 4 Heat oil in a large frying pan over medium heat. Season salmon skin then cook, skin-side down, for 2 minutes. Turn over and cook for a further 2 minutes, or until cooked to taste.

STEP 5 Top salmon with pine nut crumb and serve with salsa and potatoes, spinach, parsley and lemon.

STEP 2 In a large bowl, mix prawns, leaves, herbs, mango, nuts and shallots. Drizzle dressing over salad just before serving and sprinkle with chilli.