My Market Kitchen Oysters with cucumber and fennel viniagrette
We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!
On this episode, we venture into the Central Ranges and Mornington Peninsula to explore what these regions have to offer. Laura shows us how to make a vinaigrette to pour over fresh oysters, while Adam suggests a classic pairing of Sparkling wines with the Oysters. Adam couldn't pass up on pairing oysters with classic bubbles!
While Laura creates this simple starter, Adam suggests a perfect wine pairing of Ash Horner Picpoul 2020 and Stonier Sparkling Chardonnay Pinot Noir 2016.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
Rock salt or crushed ice, for serving
4 dozen Sydney rock or Pacific oysters, shucked and returned to half-shell
Lemon wedges & micro-parsley leaves, to serve
CUCUMBER & FENNEL VINAIGRETTE
2 tbs Dijon mustard
¼ cup (60ml) chardonnay vinegar
½ cup (125ml) verjuice
¾ cup (180ml) extra virgin olive oil
1 Lebanese cucumber, seeds removed, finely chopped
1 (180g) baby fennel bulb, finely chopped
1 tbs each finely chopped chervil, flat-leaf parsley & dill
- For vinaigrette, place all ingredients in a blender, season to taste and blitz until combined and emulsified.
- Place rock salt or crushed ice on a large serving platter. Arrange the oysters in their shells on top and place the dressing and lemon wedges alongside. Scatter dressing with micro-parsley and serve.