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Bruny Island oysters with a chilli and ginger dressing.
First things first. You need to be on Bruny Island. Then there is this awesome little joint halfway to the South Island called “Get Shucked” and even cooler it’s a drive through, so you don’t have to get out of the car. The ingredient was so fresh that no cooking or other ingredients are required however that doesn’t make for an interesting blog. So we got 2 dozen, we had the first dozen as an entree, au natural. OMG!! We were both absolute that they were the best, freshest, plumpest and creamiest oysters we had ever eaten. I said “Get Shucked” after every oyster, so I take it that’s how the oyster joint got its name.
Main Course was just a little tweak to an oyster that’s worthy of telling you about, I cant quite remember where I got this idea of a recipe most likely naked chef by Jamie Oliver but it’s kind of dressing the oyster as you might dress a salad. So this dressing was chilli and ginger. There are no photos due to the fact that Christobel cut all the ingredients, picture this, what would a shallot look like if you cut it using a chainsaw, chilli same.
Bruny Island oyster au natural
12 Bruny Island oysters
Bruny Island oysters with Christobel’s slaughtered chainsaw dressing
12 Bruny Island oysters
1 large chilli (finely diced)
1 tsp freshly grated ginger
1-2 shallots (very finely diced)
2 tbl rice wine vinegar
½ tsp sugar
A dash of soy sauce
A dash of sesame oil
Combine all the ingredients into a bowl whisk lightly, you want the oil and liquids to pearl rather than emulsify, spoon over oyster and eat at once.
On the fly, you need to keep it simple. We arrived in Hobart 4ish then scoped a small fresh food joint for some quick ingredients. The simple steak and salad is a 15min no brainer. Add the shitake, oyster and black fungus to the pan juices for the last five minutes while resting the steak with a glass of champagne to broil down you have a quick and delicious mushroom sauce.
Porterhouse Steak with mushrooms and a champagne jus
2 porterhouse steaks (about 250gr per person)
1 glass of champagne
local stink goats cheese something soft
salt and pepper
Before you get started get the steaks out of the fridge and get them to room temperature on the bench. In a fry pan on a high heat melt the butter until it’s about to turn brown. Grab the steaks on throw them in. Keep them turning every ten seconds, I count cat and dogs, it works. Keep them turning till you are happy with their doneness. Pull the steaks out into a bowl and let them rest. After ten minutes put your pan with the leftover butter back on the heat. Wait till it shimmers, you want the mushrooms to fry. After a few minutes pop the glass of champers into the pan, it should sizzle. After a minute pop the mushies on the steak on a plate. Further reduce the jus making sure you scape of any caramelised bits and bobs on the bottom of the pan.
The salad is easy, dress at the very last second. Put on plates I use my hands. Serve.
Enjoy! You can make this dish anywhere with almost no gear.
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This recipe is bloody fantastic! The recipe below is a little simpler than the Mr.Hong cookbook version but if you are feeding 12 people and all you have to do the cooking is a BBQ this will work exceptionally well. The miso paste is the really important ingredient and sets of the rest of the flavours off! Very clever idea, the rest is pretty much a damn fine burger. Together they make the ‘BEST’ ever Cheeseburger.
400gr Beef brisket
400gr Beef chuck
200gr dry aged Beef fat
3 Lge White onions
1 tbl spoon Brown miso
1 tbl spoon vegetable oil
10 slices American style processed cheddar cheese
10 slices smokey bacon
5 soft sesame Burger buns
3 lge Gherkins
Heinz Tomato Ketchup
Mince the beef in a mincer. Freeze the meat for an hour before mincing to stop the fat from melting when in the mincer.
Caramelise the onion by slowly frying on a low heat BBQ (I sometimes cook it to the left of a burner on the metal plate) in the butter for an hour. Place in the miso paste and stir to combine take off the heat and keep warm.
Heat 1/2 BBQ on high for the bacon. The other half on medium for the patties. For the patties put oil on the plate and wait until it starts to smoke. Season the patties and place on the grill. Keep turning the patties until they are cooked to your liking. While the patties are cooking place bacon on the barbie but be careful not to burn or become to crispy. When the pattis are cooked to your liking place two slices of cheese on top of the pattie and turn the BBQ to low. Cheese should melt.
To assemble the burgers! Put mayo on bottom half of the bun and smooth off with a knife. Place a onions on top, then the meat pattie, bacon on top, pickles and a generous helping of Heinz Tomato Ketchup.