Radio New Zealand - Te Reo Irirangi o Aotearoa

Bluff Oysters with Apple and Horseradish Dressing

Chef: Paul Jobin as heard on Nine To Noon Monday 8 March 2010

Tags: starter, seafood, oysters

(Serves 6)

Ingredients

• 24 Bluff oysters, shucked and lightly washed
• 100ml tart apple syrup (I use Stams, available from specialty food stores) or 300ml apple juice reduced by two-thirds
• 50ml cider vinegar (or Japanese rice vinegar)
• 1 teaspoon horseradish sauce
• 2 tablespoons oyster juice, strained through a fine sieve
• juice of 1 lime
• 2 teaspoons sesame oil
• 50ml extra virgin olive oil
• 1 firm apple, peeled and finely diced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon finely sliced chives

Method

Place the apple syrup and cider vinegar in a stainless steel bowl. With a whisk, mix in the horseradish sauce, oyster and lime juices, then the oils and finally 75ml water. Add salt if needed. Fold in the apple, sesame seeds and chives. Spoon over oysters.

John Hawkesby’s wine recommendation

Sauvignon Blanc
Martinborough Vineyard 2009
Clos Marguerite 2009