serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 12 angasi oysters (or your preferred type)
- 300 ml whey
- 200 g salted butter, diced and cold
- Finely sliced green garlic
Instructions
- Place the whey into a small pot and bring to a boil, then reduce down to ⅓ of its original volume. Add the green garlic then whisk in the cubed butter till emulsified. Check the seasoning and keep warm on the side.
- Bring a pot of water to a simmer under a steamer, shuck the oysters, replacing the lids on them each time. Place the oysters into the steamer and steam gently for 2-3 minutes, or until the oysters have set and are just warm but not fully cooked.
- Remove the top oyster shells, place them on a plate of salt and spoon the emulsified warm whey butter into each one.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
