Here in the Caiger & Co kitchen we love discussing different ways to make brunch an exciting end (or beginning…) to the week. Oysters are an interesting start to any Sunday Brunch and these two sauce variations are the perfect way to get your guests talking! The Bloody Mary Sauce is a favourite with everyone, but how about surprising your guests with this Asian marinade?
Bloody Mary Sauce
100g cherry tomatoes
1 shallot, finely diced
1 tbsp. tomato puree
Salt and Pepper to taste
1 tbsp. Lee and Perrins Worcestershire Sauce
1 tbsp. Tabasco
1 heaped teaspoon of horseradish sauce
Pre heat oven to 180C
Place the tomatoes and shallot in a baking tray. Roast in the pre heated oven for 15 minutes. Puree along with the tomato puree and then strain the sauce through the sieve into a jug.
Add a dash of Worcestershire sauce, tabasco and 1 heaped teaspoon of horseradish sauce to the tomato mixture.
Shuck the oysters and lay them up on a tray. Add a drizzle of the Bloody Mary sauce to each oyster. Serve with a shot of vodka and a slice of lemon.
3 tbsp. lime juice
1.5 tbsp. fish sauce
1 tbsp. palm sugar
2 tsp soy sauce
2 tsp mirin
1/2 finely chopped chili
1 tbsp. finely chopped coriander
1 tsp grated ginger
Place all of the ingredients in a bowl and whisk. Drizzle over shucked oysters and serve.