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Oysters Four Ways

8

Ingredients

  • Oysters Kilpatrick
  • 2 tbsp light olive oil
  • 3 rindless back bacon rashers, cut into thin lardons
  • 75g fresh white breadcrumbs
  • 1 tbsp chopped fresh flat-leaf parsley
  • 4 tbsp freshly grated Parmesan
  • 4 tbsp double cream
  • 150g baby spinach leaves
  • 16 oysters, shucked open
  • Rock salt, to plate
  • Oysters with Bloody Mary shot
  • 50ml vodka
  • 200ml tomato juice
  • 4 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • Juice of ½ lime
  • Good pinch celery salt
  • 8 raw oysters, freshly opened
  • 8 celery stalks with leaves intact, trimmed down to fit in the shot glasses
  • Oysters Tempura
  • Sunflower oil, for deep-frying
  • 100g self-raising flour, extra to dust
  • About 50ml soda water, well chilled
  • 16 raw oysters, freshly opened
  • 50g little Gem lettuce, shredded
  • Ponzu dipping sauce
  • 50ml Kikkoman dark soy sauce
  • 50ml lemon juice
  • 50ml water
  • Splash rice wine vinegar
  • Oysters au natural
  • 8 raw oysters, shucked open
  • ½ lemon, pips removed
  • Fresh seaweed, to plate

Method

  • Oysters Kilpatrick
  • To make the oysters Kilpatrick, heat the oil in a non-stick frying pan and sauté the bacon until crisp. Add the breadcrumbs and continue to sauté until the breadcrumbs are golden.
  • Remove from the heat and leave to cool, then stir in the parsley and Parmesan.
  • Heat the cream in a frying pan and stir in the spinach, then allow to reduce down until the cream has almost disappeared, stirring regularly. Remove from the heat, season with salt and pepper and leave to cool.
  • Oysters with Bloody Mary shot
  • To make the Bloody Mary shot, put the vodka into a cocktail shaker half filled with ice and add the tomato juice, Worcestershire sauce, Tabasco, lime juice and celery salt.
  • Shake vigorously until well combined. Just before serving, give the Bloody Mary mix another good shake and pour into eight small shot glasses. Add an oyster into each one and garnish with the celery sticks.
  • When ready to serve, preheat the grill to medium. Finish the oysters Kilpatrick. Add a teaspoonful of the creamed spinach to each shell and then place the raw oyster on top.
  • Sprinkle over a tablespoon of the flavoured breadcrumbs over each one. Gratinate under the grill for 2-3 minutes until the breadcrumbs are bubbling and lightly golden.
  • Oysters Tempura
  • To make the oyster tempura, preheat the sunflower oil in a deep-fat fryer to 190C (380F).
  • Place the flour in a bowl and quickly mix in the soda water to make a batter. Dust the oysters in the flour and then dip in the batter. Put straight into the deep-fat fryer and cook for 2-3 minutes until crisp and lightly golden. Drain on kitchen paper.
  • You may need to do this in batches depending on the size of your fryer but remember they don’t hang around so you will need to work quickly.
  • Ponzu dipping sauce
  • Meanwhile, make the ponzu dressing. Place the soy in a bowl with the lemon juice, water and just enough rice wine vinegar to season. Pour into individual dipping bowls and set aside until needed.
  • Serve
  • To serve, put a small pile of seaweed on each serving plate and top with a shucked oyster, then add a little squeeze of lemon to each one.
  • Put a pile of rock salt alongside and arrange two Kilpatrick oysters on top. Add a Bloody Mary shot to each one.
  • Arrange the shredded lettuce on small individual dishes and pile four oysters tempura alongside. Put a ponzu dressing beside each one.