We have been enjoying a long weekend here. Today is WA day. Over the weekend we had friends around and enjoyed a wonderful meal, plenty of great local wines and late night games. Who knew UNO© at midnight could cause so much drama!!!!
I haven’t got any of the recipes from our dinner to share with you today as we were too busy eating and chatting to get photos. But I will be sharing the beef cheeks in red wine soon, as they were unbelievable. I was a little bit impressed with myself 😉
Today I am sharing a dish that is my own personal pleasure. No one else in my house enjoys this dish, but I think that is the same the world over. When it comes to oysters you either love them or hate them!
Today I am sharing a wonderful twist on the classic Mignonette Sauce. My version uses crispy juicy green apple and red onion to add a sweetness to the vinegar base.
We are so lucky down here in Herron, well Mandurah as we have a fabulous seafood truck that sells THE best seafood. They are reasonably priced, knowledgable and oh so helpful and friendly. I picked up these juicy oysters, came home, whipped up my dressing and demolished the lot, as a solitary treat. Personally I like to bite into my oysters rather than swallowing them whole. I like it that way and think if you swallow them whole you miss out on the flavour and briny hit!
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- 2 tbsp apple cider vinegar
- pinch of salt
- 2 tsp chopped red onion
- 2 tsp chopped green apple
- 12 shucked oysters
As soon as you buy the oysters get them home and keep them in the coldest part of the fridge.
Pour the apple cider vinegar into a small bowl and add a pinch of salt. Stir well to dissolve the salt.
Mix the apple and red onion into the vinegar and allow to sit for 5 minutes.
Remove the oysters from the fridge. Arrange them on a platter and add a teaspoon of the apple mignonette sauce on each one.
Serve with the remaining dressing in a small dish.