Recipes

Preparation

Drizzle oysters lightly with lemon juice
Heat chicken stock in a pan on the range top until simmering
Poach oysters gently for 1 ½ - 2 minutes
Remove with a slotted spoon, drain and cool
Place a poached oyster in the centre of each prune
Roll a slice of prosciutto around each prune and secure with a tooth pick
Spray lightly with oil and sprinkle with a few rosemary leaves
Place prepared prunes on hot BBQ with a few sprigs of rosemary and cook for 3 -5 minutes