I love working with the team that we have at Ignite. There is a strong work ethic, but we know how to have fun together too. Working and training with people who are passionate about the same things as me is priceless. I’ve been lucky enough to have competed in the CrossFit Games at ‘The Ranch’ in 2009.
It’s that time of year again – fresh oysters are just wonderful in the summer, whether you’re entertaining or not. Here are a few ways to dress your oysters if you want to try something different to the au naturel!
Chilli & Lime Dressing
Ingredients 1 doz. oysters 1 long red chilli 1 teaspoon of white sugar a pinch of salt 2 tbsp of lime juice 1 tbsp of fish sauce Method For a dozen oysters, seed and finely slice half a long red chilli and combine well with a teaspoon of white sugar, a pinch of salt, 2 tbsp of lime juice and 1 tbsp of fish sauce. Serve each oyster in its shell with a dash of dressing on the top.
Rice Wine and Shallot Dressing
Ingredients 2 tbs light soy sauce 2 tbs rice wine vinegar 1 tsp sesame oil 24 Pacific oysters, in the half shell 2 green shallots, ends trimmed, thinly sliced
Method Place the soy sauce, vinegar and oil in a screw-top jar and shake until well combined.
Place the oysters on a large serving platter. Drizzle over the soy & sesame dressing and sprinkle with the green shallots. Serve immediately.
Lime & Lemongrass Dressing
Ingredients 1 lime, rind finely grated 60ml (1/4 cup) fresh lime juice 1 1/2 tbs chopped palm sugar 2 1/2 tbs fish sauce 2 tbs rice wine vinegar 1 1/2 tsp sesame oil 1 stem lemon grass, pale section only, thinly sliced 3 shallots, ends trimmed, thinly sliced 1 Lebanese cucumber, cut into very thin matchsticks 1 bunch fresh coriander, sprigs picked 18 natural oysters (such as Sydney rock oysters), in the half shell 1 tbs sesame seeds, toasted
Method Stir the lime rind, lime juice and sugar in a bowl until the sugar dissolves. Stir in the fish sauce, vinegar, oil, lemon grass, shallot and cucumber. Reserve 18 coriander sprigs. Chop the remaining coriander sprigs. Add to the dressing and stir to combine. Place the oysters on a serving platter. Divide the dressing and coriander sprigs among the oysters. Top with sesame seeds.
Avocado, Lime & Coriander
2 1/2 tablespoons lime juice 1 teaspoon wasabi paste 1 1/2 tablespoons rice vinegar 2 teaspoons olive oil 1 tablespoon fresh coriander leaves Ingredients for garnish: 1/2 a finely chopped avocado 1/2 a chopped red capsicum Method Combine avocado and capsicum, and top the oysters with it. Combine all the ingredients of the dressing. Pour the dressing over the top of the oysters and serve.
Ingredients 2 shallots, finely chopped 4 tbsp red wine vinegar Sea salt and freshly ground black pepper Method Stir together the shallots and red wine vinegar in a small bowl and season, to taste, with salt and freshly ground black pepper. Drizzle a small amount of dressing onto each oyster.
Bloody Mary Dressing
Ingredients 150ml/5fl oz thick tomato juice 1 tsp wasabi 1 tsp celery salt 1 tbsp vodka (optional) 1 tsp Worcestershire sauce few drops Tabasco sauce
Method Place all the ingredients in another small bowl and stir well to combine. Spoon a small amount of dressing onto each oyster and serve immediately.