Oysters with Kimchi Granita and Crispy Bacon
Serves 4 as an appetiser
You will need to begin this recipe the night before
12 fresh oysters
300g store-bought kimchi
Juice of 1 lemon
2 tbsp brown sugar
4 rashers streaky bacon
125ml Bertolli Gentile Extra Virgin Olive Oil
¼ red onion, very finely chopped
Crushed ice, for presentation
Combine kimchi, lemon juice and brown sugar with 250ml water in a blender. Blitz until smooth then pour into a slice tin (or any shallow, freezer-safe container) and freeze overnight.
When ready to serve, heat olive oil in a frypan over medium heat. Add bacon and fry, turning occasionally, until very crispy. Drain on paper towel then crumble up the bacon.
Top a serving platter with crushed ice. Arrange oysters on top. Spoon red onion evenly between oysters. Use a fork to scrape the surface of the granita to make fine ice-crystals. Spoon about 1 tbsp granita onto each oyster then top with bacon crumbs. Serve immediately.