Oysters Kilpatrick

I love oysters they are such a treat and oysters kilpatrick are so easy that they make a really good fast food snack. When I was staying in Coles Bay in Tasmania last year we would buy fresh oysters and other seafood at little shacks along the road and eat them by the dozen, they were so fresh and yummy so if you can get your hands on some fresh caught oysters definitely try doing them this way.

Ingredients

1 dozen oysters
worcestershire sauce
3 rashers of bacon, diced
olive oil
lemon wedges
rock salt

Method

Preheat grill to high. Fry the bacon in olive oil until crispy then spoon onto the oysters making sure to add some of the lovely bacony oil to each oyster, then shake some worcestershire sauce onto each one, about ten drops each but more or less depending on what you like. Put under grill for about 4 - 5 minutes until they are sizzling. Serve on rocksalt with a wedge of lemon.


The beautiful Wineglass Bay in Tasmania, considered one of the ten most beautiful beaches on earth.

Xinxim de Galinah

Brazilian Prawn and Chicken Cooked in Coconut Milk

Based on the recipe from Food Safari Brazilian

Ingredients

1 kg of chicken thigh, cut into pieces
juice of half a lime
2 cloves of garlic, crushed
olive oil
1 onion, chopped
1/2 can of diced tomatoes
50g of dried shrimp, ground in a blender*
1/2 cup of coconut milk
1 tablespoon of palm oil* or ghee
1 teaspoon of fresh grated ginger
half a bunch of coriander
2 tablespoons of cashew nuts or peanuts
200g of green peeled prawns
chopped chillies to taste
sea salt and pepper

Method

Marinate the chicken in lime, garlic and salt. Fry onion in oil and stir in the chicken. Add the tomato and ghee and simmer for 10 minutes. Add dried prawn and coconut milk and simmer for another 10 minutes. Add coriander, cashew nuts and prawns and cook for about 5 minutes until the prawns are cooked through. Stir in chillies and serve with rice.

*available from Asian grocers, store in freezer

*I use ghee instead of palm oil because the production of palm oil costs the lives of about 50 orangutans every week and is a major cause of global warming. As far as the flavour goes it gives the same richness and I think it is the best substitute.

Gambas al Ajillo

Garlic Prawns


I have been very inspired by the food of Spain lately. I started taking Spanish language lessons at the start of the year at Casa de Flamenco in preparation for my trip to Spain next year and now I cant get enough of all things Spanish!

Ingredients

olive oil
14 prawns, peeled and deveined
5 garlic cloves, finely chopped
half a chilli, cut in half again
sea salt
parsley, finely chopped

Method

Heat enough oil in a pan to cover the prawns. When the oil is hot add the garlic (it should be sizzling) and chilli. Wait a few seconds before adding the prawns and cook for one minute, turning them so they cook evenly. Spoon prawns into a serving dish, pour the oil on top and sprinkle on the chopped parsley. Eat with lots of crusty bread.