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Oysters “au naturel”

Made at J Sheekey | Serves 12

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The native oyster season starts in September and runs through to April. We feel that natives are best late October, when they are sure to have finished spawning. Rock oysters are available throughout the year – we get ours from the British Isles and from France.

We serve all our oysters on big platters with crushed ice and seaweed. The correct number to serve depends on fondness and appetite. Ours come with shallot vinegar, hog wash sauce, half lemons, Tabasco and buttered rye bread. We sometimes serve our oysters with spicy boar sausages or cocktail-sized chorizo.

Hog Wash Sauce
60ml rice wine vinegar
60ml mirin
1 large shallot, peeled & finely chopped
1 large jalapeño pepper, seeded and finely diced
½ bunch coriander, finely chopped
Juice of 1 lime

Shallot Vinegar
300ml red wine vinegar
150g shallots, peeled & finely chopped

For the Hog Wash Sauce
Mix all the ingredients together and serve with oysters

For the Shallot Vinegar
Mix all the ingredients together

NB For the shallot vinegar, it is important to splash out and buy the best quality red wine vinegar. It makes all the difference to the taste of the shallot vinegar. We use half red wine vinegar and half Forum’s solera aged Cabernet Sauvignon vinegar, which is available online and in specialist food stores such as Brindisa.

 

 

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