Keep the onions from the sauce, great in burgers or on steaks

INGREDIENTS
let’s get cooking
Sweat the onions, salt, curry powder and pepper in a little oil until the onions are soft and translucent.
Add the Worcestershire to deglaze the pan then add the Passatta, BBQ sauce and tabasco. Stir through and bring to a gentle boil before lowering the temperature and simmering for 25-30min to thicken.
Pass the sauce through a fine sieve and allow to cool slightly. Arrange the oysters onto an oyster tray or a baking tray lined with some crinkled aluminum foil so the oysters can sit up level for cooking.
Spoon a tablespoon of sauce onto the oyster then sprinkle over some of the pancetta.
Grill under a high grill with about 5-6cm space from the
elements for 4-5min until the pancetta and oyster are
cooked. Serve with sliced lemon and parsley.
Ingredients
INGREDIENTS
Directions
let’s get cooking
Sweat the onions, salt, curry powder and pepper in a little oil until the onions are soft and translucent.
Add the Worcestershire to deglaze the pan then add the Passatta, BBQ sauce and tabasco. Stir through and bring to a gentle boil before lowering the temperature and simmering for 25-30min to thicken.
Pass the sauce through a fine sieve and allow to cool slightly. Arrange the oysters onto an oyster tray or a baking tray lined with some crinkled aluminum foil so the oysters can sit up level for cooking.
Spoon a tablespoon of sauce onto the oyster then sprinkle over some of the pancetta.
Grill under a high grill with about 5-6cm space from the
elements for 4-5min until the pancetta and oyster are
cooked. Serve with sliced lemon and parsley.