Ingredients
4 cloves garlic, minced
½ onion, small diced
¼ cup rice bran oil
250 g tasty cheese, bite-size pieces
1 lemon, zested & juiced
¼ cup white wine
1 tbsp Kaitaia Fire
280 g cream
1 can artichoke hearts, drained, rough-chopped
SIDS SALT & PEPPER to taste
Sliced spring onion, chopped, for garnish
Directions
Sauté the garlic and onion in the cooking oil over low heat until tender. Add the cheese, lemon juice and zest, white wine and Kaitaia Fire. Increase heat and cook until au sec. (dry) Be careful not to scorch the bottom. Add cream and artichoke hearts. Lower heat and reduce by half.
Open oysters, leaving them on the half-shell. Do not cut oysters loose from the shell.
Let sauce cool, then generously spoon onto shucked oyster. Season with SIDS SALT & PEPPER to taste. Place oysters over very hot grill (260°C or higher, if possible) until sauce begins to bubble and shell edges begin to brown.
Garnish with sliced spring onions.
