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TASTE: RECIPES

Kangaroo Island Greenlip Abalone

QUICK COOKING GUIDE

 

OYSTERS

           

  • PUREST A squeeze of lemon juice and cracked pepper.

           

  • THAI SALSA Finely chopped coriander, chilli, spring onion, red onion and a squeeze of lemon juice.

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  • RED WINE VINEGAR and finely chopped shallots.

 

ABALINI THAI STYLE 

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  • 2 tbsp olive oil

  • 2 dozen Abalini

  • Fresh chopped coriander

  • 1 clove crushed fresh garlic

  • Fresh crushed ginger

  • Optional: spring onion & chilli, finely chopped

 

Heat oil on a BBQ plate (or frypan). Place Abalini, shell side down on the hotplate. Cook for 1½ minutes.

 

Drizzle remaining oil over Abalini meat, coriander, garlic and ginger. Turn over and cook further 2 minutes or until they start ‘popping’ off the shell. Remove all the Abalini from hotplate immediately and serve with fresh greens.

 

MARRON

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Tail and devein Marron and marinate in your favourite marinade overnight. Cook on BBQ and get messy eating with your fingers!

 

WHITING & PROSCIUTTO

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Wrap Whiting fillets with Prosciutto and use toothpick to secure. Pan fry until Whiting is cooked. Serve on a bed of crisp fresh salad.

The Oyster Farm Shop Grilled Kangaroo Island marron

OLIVE OIL POACHED MARRON, WITH SAMPHIRE SALSA VERDE

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  • 5 x 250g Marron (largest shell Marron)

  • ¾ cup olive oil

  • 3 cloves garlic

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Split Marron and pack tightly with garlic into an earthenware dish. Cover with olive oil, sprinkle with salt and pepper, and cook slowly on top of stove.

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Cool slightly, and take off 8 tablespoons of oil and keep aside. Chill.

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Salsa Verde

 

  • 1½ - 2 cloves garlic, peeled

  • 1 small handful of Samphire

  • 1 small handful of gherkins, pickled in sweet vinegar

  • 6 anchovy fillets

  • 2 large handfuls of flat-leaf parsley, leaves picked

  • 1 bunch of fresh basil, leaves picked

  • 1 handful of fresh mint, leaves picked

  • 1 tablespoon Dijon mustard

  • 3 tablespoons red wine vinegar

  • 8 tablespoons of Marron oil (from previous poaching step)

  • Sea salt and freshly ground black pepper

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Finely slice all ingredients until it resembles a rough paste and serve with Marron. Enjoy!

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