|
Dj's OYSTER'S DENIAL
Locally grown Pacific Oysters
are definitely one of South Australia's regional local delicacies.
Grown in the clear blue and pristine waters of Denial Bay locally
grown Pacific Oysters truly are a delicacy both in terms of price,
quality and taste. "Oyster's Denial" was created by Ceduna's
funkiest Nullarbor Tucker Chef. DJ as he is known to his friends was
born and bred in Geelong and is a fervent supporter of the Geelong
Football Club - but we won't hold that against him! As a chef DJ has
worked at a number of International Tourist Resorts located in both
the Northern Territory's Kakadu National Park and Glen Helen's Gorge
in Central Australia. As a recent resident to the area DJ truly appreciates
the use of local ingredients in creating a unique Australian Cuisine.
"Oyster's Denial" was created
one night in Ceduna after two travellers from Western Australia approached
DJ to create an Oyster Dish. Both Sue Davis and her boyfriend Glenn
challenged DJ to create a unique recipe with the 5 dozen oysters they
had bought earlier in the day from Oyster Growers in Denial Bay. DJ
has outdone himself with this recipe, and both Sue and Glenn never
did get to eat all the five dozen oysters! At DJ's insistence both
Sue and Glenn were denied the right to eat all 5 dozen Oysters as
there were other friends equally keen to share the task of eating
this Oyster dish. That's one of the reason why he's a friend of mine!
DJ Hamming it up for the
crowd
Detailed below is DJ's recipe. Just follow
the instructions, eat, enjoy and indulge yourself!
The Recipe
How to put it all together:
Place Olive Oil in a fry pan on moderate
heat. Saute some Onion and Garlic and then add Lime Juice, Lemon Grass
and Coriander. Sweat this concoction for a minute. Then add Chilli Sauce
and as many Oysters as your appetite allows. Cook until the Oysters
are set. Place on a bed of Cos Lettuce and garnish with dried Tomatos
over the top.
Having said that ...... Bon Appetit!
For Extra Yumminess:
Infuse extra coriander with diced
tomatoes 1 hour prior to cooking. Quantities can be varied according
to individual taste.
click
here to go to oysters
|
