GRILLED OYSTER WITH WARRIGAL GREENS AND 4 YEAR AGED TILBA CHEDDAR
(This is a recipe from one of my favorite chefs Matt Hoar from Whale Restaurant Narooma)
Freshly shucked wagonga inlet oysters.
1 cup of freshly picked warrigal greens (native spinach)
1tbs extra virgin olive oil
1 cup tilba milk
50g tilba 4 year vintage cheddar
Salt and pepper
Wilt the warrigal greens in the olive oil and finely chop once cool. Place butter and flour in a small deep pot and the milk in a similar deep pot. Warm the milk over a medium flame. Melt the butter and continually stir till the flour and butter resembles a sandy texture. Slowly add small amounts of the warm milk to the flour and butter whisking it in. Crumble the cheddar and stir till melted. Season to taste.
Place some chopped warrigal greens on top of the oyster and then some mornay. Grill till golden.