Sure to become a firm family favorite, these buttery, spicy oysters are perfect for iftar and beyond.
Prep time: 20 minutes, plus 15 minutes cooling time
Cook time: 1 hour 10 minutes
1 bulb of garlic
1 tbsp olive oil
100g crème fraiche
100ml white vinegar
½ red onion, peeled and finely sliced
50g unsalted butter, at room temperature
1 tbsp Arabic 7 spice
6 Dibba Bay oysters
Chopped parsley, to serve
Micro cress, to serve
1 Preheat the oven to 180°c.
2 Halve the garlic through the belly and drizzle the cloves with olive oil. Wrap with foil and place onto a baking tray. Bake for 1 hour or until the cloves are completely soft. Allow to cool, remove the skin and whisk into the crème fraiche until smooth.
3 Pour the vinegar and sugar into a small saucepan and bring to a gentle simmer. Once the sugar has dissolved, add the red onion and allow it to cool completely.
4 Whisk together the butter and Arabic 7 spice.
5 Shuck oysters and place onto a baking tray using a mound of salt to keep them upright if needed.
6 Top each oyster with a tablespoon of 7 spice butter. Place into the oven for 5-7 minutes, until the butter is melted and bubbling.
7 Top the oysters with the pickled red onion, chopped parsley and micro cress before serving alongside the roasted garlic crème fraiche.