• Oyster 8 pieces
• White wine 50ml
• Onion 50g, chopped
• Bacon 50g, chopped
• Butter 4 tablespoons
• White sauce 6 tablespoons
• Grated parmesan cheese 40g
Chef introduction:
Miss Charmaine Cheung, our Executive Chef of the superlife culture club is in charge of every cooking class
held in the studios and creates innovative recipes by making use of all the best seasonal picks at city'super.
Method:
1. Raise the oysters and separate the flesh from its shell. Put shelf into the oven for 5 minutes.
2. Pan fry the flesh under high heat, add white wine and allow it to cook for 1 minute.
3. Mix together the white wine and white sauce for later use.
4. Pan fry the onion and bacon till tender. Mix it with butter when cool.
5. Replace the cooked flesh into the shell.
6. Half proportion covered with white sauce and half proportion covered with onion and bacon mix.
7. Bake it under 250˚C till golden and serve hot.
