Recipe: Pacific oysters with pesto
They've had a tough few years but New Zealand Pacific oyster farmers are beginning to harvest their first plump, juicy specimens for the 2012 season.
"Oysters are like wine and cheese in that their flavour comes from terroir - the environment they are grown in," said New Zealand Oyster Industry Association president Callum McCallum.
"Pacific Oysters grown in New Zealand's cool, pristine waters take on the taste of purity.
"To take a deep-cupped shell off ice, raise it to your lips and drink in the cool briny liquor and succulent plump oyster is indulgence at its best."
NEW ZEALAND PACIFIC OYSTERS WITH CORIANDER PESTO, RED CHILLI AND KAFFIR LIME
3 dozen New Zealand Pacific ½ Shell Oysters
50g fresh coriander, roughly chopped
1/4tsp ground coriander seeds, toasted
1small red chilli, chopped
½ clove fresh garlic, crushed
2 tsp sweet red chilli sauce
4 drops nam pla (Thai fish sauce)
3 small Kaffir lime leaves, chopped
1 fresh lime - zest half of it finely and reserve all the juice
2 Tbsp sesame seeds, lightly toasted
100ml soya bean oil
Salt - season to taste
Put all the ingredients, except the oil and lime juice, into a food processor and blend together thoroughly.
Slowly add the oil to thin the mixture, then add the lime juice to sharpen the pesto. Season with salt to taste.
To serve, dress the top of the oysters and allow to marinate for about 30 minutes in the fridge before serving, garnished with fresh coriander stems and lime wedges.
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- © Fairfax NZ News
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