Best Australian Bush Oysters Recipes

AUSTRALIAN BUSH OYSTERS

Steps:

• Remove sinew and membranes from testicles.
• Place into a bowl and cover with water and salt for about an hour to remove the blood.
• Add the testies into a large pot with water to cover (they should float). Add vinegar to water.
• Parboil then drain and rinse.
• Cut each testie into 1/4 inch think slices.
• Sprinkle with salt and pepper on both sides.
• Mix flour, cornmeal and garlic powder.
• Roll each slice through the mixture.
• Dip into milk, then dip into dry mixture again.
• Dip into red wine.
• Repeat as often as you like for a thick crust.
• Drop into hot cooking oil.
• Remove once golden brown. Don't cook for too long!

EASY AUSTRALIAN OYSTERS KILPATRICK

Steps:

• Preheat your oven to 200˚C / 400°F.
• Pop the bacon or shredded ham in a small frying pan and sauté in its own fat until cooked through and crispy. (You can add a dash of oil if needed to give it more colour).
• Mix the tomato sauce, Worcestershire sauce, BBQ sauce and optional liquid smoke in a small bowl.
• Top your oysters with the cooked bacon and and drizzle with lashings of sauce. Bake in the oven for 5-10 minutes until sauce has started to caramelise and oysters are cooked. Serve hot, but be careful not to burn your fingers or your tongue!
• Mix the soy sauce and minced ginger together, then drizzle over fresh oysters. No cooking required, so get stuck in!
• Pour ponzu over fresh oysters, then garnish with lemon thyme and fresh chives. Simple, fresh and delicious!

AUSTRALIAN OYSTERS KILPATRICK

Steps:

• Gather the ingredients.
• In a small pan, gently heat the Worcestershire sauce, balsamic vinegar, butter, and Tabasco sauce. Stir until combined.
• Remove from the heat and set aside.
• In a frying pan, cook the bacon slices until crispy.
• Transfer to a paper towel to drain.
• Once cooled, dice the bacon and set aside.
• Place the oven shelf in the topmost position under the broiler and set the oven to broil. On a baking sheet, using aluminum foil, create pockets for the oyster shells to sit in without toppling over.
• Arrange the shucked oysters in the foil pockets.
• Top each oyster with a spoonful of sauce.
• Scatter each with diced bacon.
• Broil for 50 to 60 seconds, watching carefully.
• Arrange on a serving platter and enjoy.

AUSTRALIAN OYSTERS IN CHAMPAGNE SAUCE

Steps:

• Remove oysters from their shell. Set shells aside. Pour champagne into a small frying pan and bring to the boil. Add leek and oysters and stir for 30 seconds. Remove oysters.
• Add the cream to the pan and bring to the boil. Gradually add salt, pepper, lime juice and butter, stirring continously. Return the oysters to the pan until they are just heated through.
• Fill each oyster shell with one oyster and sauce. Serve with lime wedges and lettuce.