Oyster dressing with guanciale with piquillo peppers, basil and chilli
Makes 500 grams
- 1 brown onion (diced)
2 cloves of garlic (chopped)
3 birds eye chillies (sliced)
1 can piquillo peppers (strained and finely diced)
200ml Oloroso sherry
½ bunch basil (finely sliced)
In a medium pot, on low, sauté your onions, garlic and chilli in a little vegetable oil.
Cook until the onions become translucent.
Add sherry and reduce until the liquid has almost all evaporated.
Add the peppers and simmer for five minutes.
Set aside to cool to room temperature.
Carefully slice the skin off the guanciale and finely dice (about 5mm thick).
In a small pan gently render the guanciale until the fat becomes translucent.
To serve place a small teaspoon of piquillo pepper on each oyster and top with warm guanciale and shredded basil, serve immediately.
Our head chef Dan says that really any oyster is good with this dressing but he likes Rusty Wire oysters from Moonlight Flat Oysters for this recipe because they have a nice robust flavour (and they are nice and big so you can put more on there).