South Australian Oysters Mignonette with Chorizo Crumb
Published 8th December, 2021
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 10 Mins
Ingredients
- 24 shucked South Australian oysters
- 1 Barossa Fine Foods chorizo
- 1 tsp olive oil
- 100ml red wine vinegar
- ½ tsp freshly cracked black pepper
- 2 red eschalots
- Rock salt
- Fresh thyme leaves
Method
- Gently remove the skin from the chorizo, cut into pieces. Place in the bowl of a small food processor and pulse until the chorizo is roughly chopped into small pieces.
- Heat a frypan over a medium heat, add the olive oil and chorizo, stirring regularly with a wooden spoon, fry until golden and crispy.
- In a small bowl, combine the red wine vinegar and cracked black pepper. Peel and very finely chop the eschalot, add to the red wine vinegar and pepper mix.
- Place some rock salt onto a serving platter then carefully arrange the shucked oysters on top of the salt, spoon a little of the mignonette dressing over each oyster, top with the fried chorizo crumb, garnish with the fresh thyme leaves and serve with the remaining dressing.
where to find us
- Find Barossa Fine Foods chorizo in select independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.
