Sean Connolly’s Christmas Piccalilli

The Morrison Recipe Diaries

morpiccalilli

As much as we love inviting you into our beautiful restaurant to wine and dine you like the king or queen you are, The Morrison Bar & Oyster Room’s philosophy to showcase quality local produce extends beyond our tables and into your homes.

Our Culinary Director chef Sean Connolly shares with us his delicious Piccalilli Relish recipe. Quick and easy, packed full of fresh vegetables with flavours of the east – just in time for Christmas!

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Perfect for summer BBQ’s and picnics to compliment cold cuts of meat – why not make your own labels and give away as gifts?

Check out another Sean Connolly recipe – Oysters Rockerfeller  the ultimate dinner party entree!

Oysters Rockefeller Recipe

Cooking with The Morrison & Sean Connolly

While we’re on the Oyster Festival rollercoaster we thought it would be a fun to share one of our most popular dishes – the Oyster Rockefeller. Once considered a luxury, the humble oyster is widely enjoyed across the country in restaurants, served by the dozen on trays lined with crushed ice and rock salt. Or bought directly from the fish market so oyster lovers can enjoy these mollusc morsels at home, entertaining dinner party guests with their shucking skills while sipping on a glass of Champagne.

BalconyByronOysterFestivalMany oysters make much love… photos by @amytakessnaps

We encourage everyone to have a go at preparing oysters at home, there is nothing more satisfying than shucking your own fresh oyster, creating a zingy mignonette and serving on a bed of ice with lemon wedges. Some oyster enthusiasts prefer to eat theirs au naturale, savouring the delicate meat, taking note of the complex mineral tones and the salty liquor. But if you’re new to the oyster craze, or simply want to try something deliciously different, look no further than our Oysters Rockefeller

The Morrison/OystersRockefeller

Although the original recipe a closely guarded secret by the restaurant Antoine’s in New Orleans named after the richness of the sauce, here at The Morrison Bar & Oyster Room we’ve created our own version of this delightful dish and would love to share it with you to try at home.

INGREDIENTS:

2 handfuls fresh spinach leaves
1 bunch watercress, bottoms removed from stalks
1/2 bunch Chinese shallots, chopped
1 clove of garlic
180g unsalted butter, softened to room temperature
1 cup fresh breadcrumbs
1 splash of Pernod
1 teaspoon fennel seeds, ground
1 teaspoon hot sauce – Tabasco

24 fresh oysters, shucked, shells reserved
100g freshly grated Parmesan cheese

250g packet of rock salt

METHOD:

Preheat oven to 250°C, as high possible. 
In a food processor place the spinach, shallots, garlic and watercress.
Pulse the processor until all ingredients are finely chopped.
Throw in breadcrumbs, ground fennel, butter, Pernod and hot sauce.
Process and pulse until mixtures are blended and season the mix to taste.  

Sprinkle rock salt over a large baking sheet and arrange the shucked oysters on the salt. Carefully spoon the dressing over the oysters. Sprinkle with freshly grated Parmesan and bake until golden brown on top.

Serve on a bed of salt with lemon wedges to taste!

MorrisonOysterFest2016

Looking to pair your Rockefeller with the perfect wine? Our in-house sommelier recommends a young chardonnay, not overly oaky but with a light balance of fruit and acidity to balance the parmesan crumb and chilli notes. Try the Shaw + Smith Chardonnay.

Get Social! Share a snap of your Rockefeller on Instagram to @themorrisonsydney using the tag #oysterfestival2016 to win a $50 bar tab!