EXCLUSIVE KELLY EASTWOOD RECIPE
Baked Angasi Oysters with Enoki Mushroom, Spinach and Truffle
ANGASI OYSTERS
Chef Kelly Eastwood gives baked oysters a South Coast twist with this recipe using native Angasi Oysters from pristine estuaries on the far South Coast of NSW.
Oysters:
Angasi Oysters
Serve:
Serves 2 – 4 as an entrée
Ingredients:
12 Oystersmiths Angasi oysters
100g enoki mushrooms
2 tbsp olive oil
20g butter
20g flour
250mls full cream milk
½ cup baby spinach, finely shredded
50g mozzarella
Truffle oil, to drizzle
Method
Turn your grill onto a high heat.
Using a small frying pan, add the olive oil on a medium heat and gently sauté the enoki mushrooms for 1 – 2 minutes until just wilted.
Using a separate pot, melt the butter on a medium heat. Add the flour to make your roux, and gently cook for 2 -3 minute to cook the flour out. Slowly add the milk, continuously whisking to make a smooth bechamel. Taste and check for seasoning. Remove from heat.
Fold through baby spinach so it gently wilts from the heat of the sauce.
Divide the cooked enoki mushrooms between the oysters. Follow this with a small spoonful of bechamel.
Top with mozzarella cheese.
Place under the grill for 1 - 2 minutes or until golden on top and bubbling.
Remove from the grill and drizzle with truffle oil before serving. Enjoy!
