Lightly smoked oysters with chicken sauce and pickled horseradish

Name: Lightly smoked oysters with chicken sauce and pickled horseradish
Ingredients: 500g fresh horseradish; 100g caster sugar; 175ml water; 175ml white vinegar; 12 oysters (David uses moonlight flat, or Blackman Bay from Tasmania); 1.5kg chicken wings, chopped; 3 onions, chopped with skin; 150ml light soy; 50g dried shiitake mushrooms; 250ml dry sherry; 25g ginger chopped; 1.5l water

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_68A0081_Lightly-smoked-oyster-with-roasted-chicken-sauce-&-horseradish-by-David-Moyle-Photo-by-Kristoffer-Paulsen

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Tasmania's David Moyle shares one of his signature recipes featuring in this year's Asia TOPA.

500g fresh horseradish
100g caster sugar
175ml water
175ml white vinegar
12 oysters (David uses moonlight flat, or Blackman Bay from Tasmania)

Chicken sauce

1.5kg chicken wings, chopped
3 onions, chopped with skin
150ml light soy
50g dried shiitake mushrooms
250ml dry sherry
25g ginger chopped
1.5l water

Method

1.

Preheat oven to 180. Place the chopped chicken bones in a lined roasting dish with the onions and place in the oven for 45 minutes or until golden. Place the chicken and onion in a large saucepan then clean the dish with the sherry and scrape the remnants from the bottom and into the saucepan. Add the remaining ingredients, then place over medium heat and simmer for 40 minutes or until reduced and thickened.
2.

Process the horseradish using a vegetable juicer. Keep both the juice and the pulp. Add the juice to the water, vinegar and sugar and place in a small saucepan and simmer to dissolve then set aside to cool slightly. Pour over the horseradish pulp and store in a jar to pickle.
3.

Grill the oyster in the shell open side facing up with a cover to capture smoke, tip off excess juice, then top with chicken sauce and a little of the pickled horseradish.