Name: Oysters
Cuisine: British
Ingredients: Cocktail sauce: take 2 tablespoons of tomato ketchup and mix with 1 teaspoon of horseradish sauce, and finally mix in 1 teaspoon of Worcestershire sauce.; Shallot vinegar: this is always a popular choice. Take 1 shallot and finely chop it. Add 50ml (2 fl oz) of sherry vinegar, a little pinch of salt and pepper, and 1 pinch of white sugar. This is perfect.; Simple lemon juice: a little squeeze on each.; Tabasco sauce: this is the ultimate flavour explosion. The hot sauce works amazingly well with oysters.

Preparation info

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

We are lucky that Scotland’s waters are clear and cool, creating the perfect environment to grow oysters. They are cultivated in mesh bags on metal trestles on the sea floor; it takes three years for an oyster to reach its full size.

I always try and get Scottish oysters onto the menu when I am doing events promoting Scottish fish and shellfish, and have even had the help of Patrick McMurray (aka ‘Shucker Paddy’, the Guinness World Record holder for shucking oysters

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Oysters

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of