I love oysters anytime of the year, but these warmer days have enticed me to play around with natural oysters again. I love oysters Kilpatrick, but I am always looking for something to boot them out of my top three oyster toppings.
I think I have done it!
Smoke screen oysters? You can always tell when I'm stretched on naming something.
I was recently gifted a whole swag of products from the Oliving by Hans range, a healthier smallgoods option. I also have 2 x $100 gift vouchers for readers to give away (see below).
The Polish salami was the item that summoned my attention like a siren. “Saaaara….. Saaaaaaaara…. Cook with me Saaaaara…. My sexy Polishness awaits you”. I was lured, and had an uncontrollable desire to create a recipe using that particular product. Why? I have no idea, I could have gone the easier route and used the ham, bacon or one the many other items in the range, but no, it was the Polish salami that had hooked me.
Then I had the crazy notion that pineapple had to be added to the Polish salami equation. I wanted to marry the smokiness of the Polish salami to the sweet tang of pineapple. Most of you are probably thinking pizza. I did for a split second, but knowing how much people love or hate pineapple on pizza, I stayed as far away from that as possible.
Skewers of salami and pineapple given a quick caramelisation on the BBQ, perfect for spring/summer entertaining. That would have totally worked, but really not much of a recipe involved.
Then it dawned on me, oysters. Why not marry healthy tasty oysters to a product that is also deemed to be a healthier option for you? So I did, and smoke screen oysters were born.
I could have called them oysters with Polish salami and pineapple, but it doesn’t quite roll off the tongue, or sound that appealing in type. Taste wise these oysters are delectable.
Natural Sydney rock oysters topped with crisp Polish salami, pineapple, chili and lime. It is a wonderful combination of texture and flavour in your mouth, creamy, smoky, tang, heat and sweet. The flavours really do work so well together. I should also mention this recipe is a nice easy one for entertaining.
Smoke Screen Oysters
- 2 dozen natural oysters in their shell (I use Sydney rocks)
- 100 grams Oliving by Hans Polish salami finely diced
- 80 grams pineapple fresh, finely diced
- 1 chili finely chopped
- 2 tablespoons coriander finely chopped
- juice of ½ a lime
- salt & pepper to season
- Dry fry the Polish salami in a non stick pan until browned and slightly crisp. Remove from pan and leave to cool slightly on kitchen paper.
- In a medium size bowl add all your ingredients. Mix well and season with salt and pepper.
- Lay oysters in their shells out on a serving platter. Top each oyster with the salami and pineapple mixture and serve.
- Serve with extra wedges of lime.
Note: Oyster topping can be made ahead of time and kept in the fridge until needed. Top oysters before serving to your guests.
A little bit about Oliving by Hans
You are probably wondering what’s so great about the Oliving by Hans range, what makes it different from other smallgoods on the market?
The healthy benefits of a Mediterranean diet inspired Hans to team up with Creta Farm. Creta Farm is the only company in the world to produce choice deli meats using extra virgin olive oils. It's healthier for you as some of the saturated fats are removed from the product and replaced with olive oil.
How do they do it? Olive oil is added to the meat in its natural form. Then traditional techniques of charcuterie are applied, cutting, seasoning, mixing, cooking and finally maturing the finished product. This allows the olive oil to be absorbed in to the product in a stable way. Oliving by Hans is a first in the Australian market place, and they claim to be the healthier choice.
In theory it all sounds good, but it has been instilled in me that fat equals flavour when it comes to sausages and charcuterie. How does the Oliving by Hans range taste compared to the traditional? For me the best product to gauge this by was the salami range. I found the salami was still quite tasty, which I was pleasantly surprised by.
I didn't mention that I picked up my Oliving by Hans swag bag at an event they held at The Shirt Bar in Sydney. Of course, as any clever PR and brand does, they filmed it. The below is for your eyes only. Youtube is private... right? Besides myself you will also spy my normal partner in crime Amanda, the bubbly sexy Peter and gorgeous Tania, all having and Olving old time (accompanied by copious cocktails).
Win one of 2 x $100 gift vouchers
If you are interested in trying Oliving by Hans I am giving away $100 gift vouchers to readers to two lucky readers to try the range for themselves. All you need to do is leave a comment below letting me know how you like to use smallgoods. The two most original and creative answers will receive a gift certificate.
Entry for the giveaway finishes Sunday 26th October at midnight Sydney time. Open to Aussie residents only and you can comment as many times as you like.
The new Oliving by Hans range it can currently be found in Coles and IGA, and will be hitting Woolworths’ shelves later in October. It can be found in both the deli section and pre-packaged smallgoods section of the supermarket.
The above recipe was sponsored by Oliving by Hans.