Katie QuinnComment

Baked oysters with pancetta, artichoke + horseradish

Katie QuinnComment
Baked oysters with pancetta, artichoke + horseradish
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INGREDIENTS /

250g rock salt
2/3 cup (50g) fresh sourdough breadcrumbs
1/3 cup (25g) grated Parmesan
3 tsp horseradish cream*
4 artichoke hearts in oil, drained, thinly sliced
1 tbsp olive oil
1 eschalot, peeled, thinly sliced
2 garlic cloves, finely chopped
1/4 cup (60ml) white wine
5-6 thin pancetta slices, chopped
2 tbsp pine nuts
16-20 oysters on the half shell
Lemon wedges, to serve

METHOD /

Preheat the oven to 180ÂșC.

Scatter the rock salt onto a baking tray, and then set aside.

In a bowl, combine sourdough breadcrumbs, grated Parmesan, horseradish cream and thinly sliced artichoke hearts. Set aside.

Heat 1 tbs olive oil in a large fry pan over medium heat, add the thinly sliced eschalot, followed by the garlic, and cook for 5 minutes until soft. Add the white wine, followed by the chopped pancetta and continue to cook for a further 5-7 minutes, until meat is crispy and wine has reduced.

Add the pine nuts and cook for 3 minutes, stirring, or until lightly toasted. Reduce heat to low, then add the breadcrumb mixture and cook for a further 3 minutes, stirring, until the breadcrumbs turn light golden brown. Season with salt and freshly ground black pepper.

Place the oysters on the half shell onto the baking tray that has been scattered with rock salt, then top oysters with the breadcrumb mixture. Bake in the oven for 8-10 minutes until golden brown.

Serve the oysters in the pan with lemon wedges to squeeze over.

* From delis and providores.