Details
Makes enough crumble for approx 2 dozen oysters
Method
In a non stick pan on a low heat with no oil, sauté the prosciutto till it begins to crisp then add the brioche with the butter & fry till golden, allow to cool slightly till warm & crumble again to a fine consistency. Mix in the herbs & lemon & season to taste. Set aside but keep warm.
Defrost & remove the oysters from the shells & place in a bowl, pour any juice that comes from the shells in with the oysters. Set the shells on a service tray or plate.
In a shallow sauce pan place 400mls of water, with 3 teaspoons of salt & the lemon juice (could also place the stalks of the herbs in the pan) & bring to a simmer.
Pour all the oysters into the simmering sauce pan allowing to poach for approx 30 seconds, then remove & place back into the shells. Remix the crumble mix & top each oyster with approx a full teaspoon of crumble mix & serve while still warm.
Chef's Note
Prosciutto can be substituted with quality belly bacon or even ham. Poaching maintains the moisture & plumps the oyster up slightly – the crumble is a tasty colourful option that also offers texture.
About the Chef
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
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The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The industry’s commitment to water quality and food safety requiring both USFDA and EU approvals provides the reassurance I need to feature one of the world’s finest oysters on the menu.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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