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Oysters 3 Ways
Following on from our seafood masterclass on How to Shuck an Oyster, why not try out these 3 fantastically delicious ways to enjoy oysters.
Oysters 3 Ways – Oyster Tempura, Bloody Mary Oyster Shot, Oyster Wrapped in Pancetta with a Cheese Sauce.
4 tablespoons plain flour
4 tablespoons corn flour
1 small bottle of sparkling water (ice cold)
Salt and pepper
4 oysters opened with the meats removed and shells cleaned
Vegetable oil, for deep-frying
Combine the two flours and seasoning in a large bowl, gradually whisk in the cold sparkling water to give you a consistency of double cream.
Heat the vegetable oil in a large, heavy-based saucepan or wok to 180-190C/350-375F.
Dip your oysters straight into the batter and deep fry until light golden in colour. Remove with a slotted spoon and drain on kitchen paper for 20 seconds.
Serve the oysters back in their shells and with a sweet chilli sauce for dipping.
Bloody Mary Oyster Shot
4 oyster meats (discard the shells)
100ml fresh tomato juice
Squeeze of lemon juice
3 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 pinch sea salt
1 pinch black pepper
4 small celery stalks
Combine the vodka, fresh tomato juice and squeeze of lemon in a small jug, then add the Tabasco sauce, Worcestershire sauce and salt and pepper to taste. Mix well, add one oyster to each shot glass and pour some of the Bloody Mary mix over each oyster, and garnish with the celery stalks.
Oyster Wrapped in Pancetta with a Cheese Sauce
4 oyster meats
4 slices of pancetta
1 egg yolk
Salt and pepper
Melt the butter in a thick-bottomed pan, add the flour and stir in. Cook over a gentle heat without colouring, remove from the heat and gradually add the milk and stir until smooth. Simmer gently for 15 minutes and stir continuously. Then add your cheese, egg yolk and seasoning. Meanwhile, wrap your oysters in the pancetta and grill them for 2-3 minutes. Once cooked, add some of the cheese sauce to the plate, place an oyster on top and garnish with mustard frills.