Oyster Sauce | Bunbury Farmers Market

Oyster Blade Peri Peri Style

Ingredients:
1kg oyster blade steaks – 2cm thick
8 brown onions, sliced into rings
3 red capsicums, sliced
3 teaspoons fresh chopped garlic
3 teaspoons fresh chopped ginger
Olive oil
Salt & Pepper
2 tsp Whittingtons Peri Peri
3 tbsp oyster sauce
2 tbsp soy sauce

Method:
In a deep casserole dish, add the onions, oil salt and pepper and massage together well to release the juice of the onions – this is critical for the marination of the meat. Add the capsicum, garlic, ginger, peri peri, oyster sauce and soy sauce and combine together. Place the oyster blade steaks in the baking dish and marinate till completely covered. Cover and place in fridge for min. 2hrs or preferably overnight. Preheat oven to 180°C. Place in oven and bake for 1 hour reduce heat 160 C , further 1 to 1 ½ hrs or until tender. Serve with Asian greens.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chicken Cos

Ingredients:
Baby Cos Lettuce
1 tablespoon olive oil
½ teaspoon ginger, finely grated
1 teaspoon garlic, finely chopped
4 spring onions sliced finely
500 gm chicken mince
1 tablespoon Soy Sauce
1 tablespoon oyster sauce
1 tablespoon sweet chilli sauce
1 teaspoon fish sauce
½ cup bean sprouts
¼ cup chopped coriander
¼ cup chopped basil

Method:
Baby cos to serve washed and dried. Heat oil in wok or deep pan. Cook ginger,garlic over medium heat for a few minutes. Add chicken continue to cook for 7 – 8 minutes. Stir in sauces cook for a further 2 minutes. Toss through bean sprouts, coriander and basil. Serve in cos lettuce cups.

Serves: 4 – 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Almond Chicken Stir Fry

Ingredients:
2 cups chicken thigh fillets or breast finely sliced
1 small bag of bean shoots
1 bunch of either Bok Choy OR Choy Sum OR Pack Choy washed and sliced
Splash oyster sauce (one bottle should do 3 stir-fry)
2 cups chopped spring onion
2 red capsicum or red paprika’s chopped
1 tsp chopped garlic
1 tsp chopped ginger
1 dessert spoon olive oil
1 cup unsalted Australian Almonds for crunch

Method:
Heat the wok and add oil, chicken, ginger, garlic and stir till chicken colours up, approx 1 to 2 minutes. Add all the other ingredients, stirring for a minute or two, then add the sauces at the last minute. Stir through the nuts and serve. Great with fragrant rice or noodles. *Try other Ayam stir-fry sauces for a different taste sensation!!!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: