Absolut Oysters & Vodka for Valentines Day

This is a wee thing we make every now and then and always for Valentines Day! This year it was even more special as those lovely people from ABSOLUT vodka sent me out one of their new limited edition bottles of ABSOLUT MODE.

Absolute Oysters & Vodka for Valentines Day

The lovely Emma Shannon told me that the bottle reflects "the world of fashion, through twelve facets wrapped with a band in midnight blue silk cloth with text embroidery. Inspired by the timeless fashion photographies that became popular after World War II, and the experimental films of the sixties for beauty giants L’Oreal and Elizabeth Arden, the bottle reflects the faces of fashion surrounding it." ...And tasty vodka it is too!!!

The very Classy looking ABSOLUT MODE  Vodka

This simple oyster starter dish is great for parties and reflects the tastes of the classic vodka-based hangover cure, the Bloody Mary. It uses almost the same ingredients but I use some freshly grated Ginger instead of Worcester Sauce to round up the flavours. You can double up the ingredients depending on the numbers.

My Ingredients:

12 Oysters

1 peeled Tomato

1/2 that amount of finely chopped Celery

1 teaspoonful of freshly grated Ginger

knob of Butter

juice of 1/2 Lemon

2x 35ml shots Absolut Vodka

Tobasco Sauce

My Method:

1. Open the oysters, loosen & turn.

2. Melt the butter in a small pot. Toss in the celery and cook until soft. Add the tomato & ginger and soften quickly stirring all the time.

3. Add the lemon juice and Vodka. Tip up to the gas and Flambee (or tip up to a lighter if you don't use gas) to burn off some of the alcohol and concentrate the flavour.

4. Splash in a few dashes of Tobasco sauce and take it off the heat.

5. Divide and spoon the hot reduction over the cold oysters and serve immediately!

It sound strange but it tastes Great! Yum!

For more on the Absolut Vodka see http://www.absolut.com/mode

Don't forget to Feed the Fish at the bottom of this Post!

Zack

Grilled Oysters with a Bacon & Blue Cheese Crumb

I love September. It's the time of year that the Mother Nature presents her bounty! Apples, blackberries, cabbages, chillies, damsons, elderberries, juniper berries, kale, wild mushrooms, pears, peppers, pumpkins, sweetcorn, red grouse, goose, crayfish, shellfish & Oysters!

This is a Great time of year for Irish Oysters!

Mmmmm Oysters! Fresh from the sea, they taste like your mouth just jumped into the Atlantic Ocean (off the Pier in Mountcharles) on New Years Day!

Some folks aren't too sure about swallowing down these tasty fruits of the sea in their natural state, so here is a simple but delicious recipe for a grilled oyster dish. You can use these as a lunch or as a starter course if you have company around. I use a blue cheese but you can use cheddar or any other cheese if you prefer.

Opening an Oyster - See Here

My Ingredients:12 oysters
3 slices smoked streaky bacon
50g Bellingham Blue cheese (or your own particular favourite blue cheese)
50g white breadcrumbs

My Method:1.Grill your bacon under a fast heat and set aside.
2. Wash the oysters with a scrubbing brush.
3. To open them: use an oyster knife or a small, thick, pointed (but blunt) knife. Holding the oyster, flat side up, in a thick cloth to protect your hand - insert the knife at the hinge of the oyster. Push and twist the knife so as to break the hinge open. Slide the knife across the inside of the top shell to cut the muscle. Discard the top shell.

4. Slide your knife under the oyster and cut the bottom muscle to loosen it completely from the shell. Arrange them on your serving plate.
5. Slice the cooked bacon into thin slivers and put a little over each oyster. Crumble the cheese over each one and sprinkle the breadcrumbs over them all.
6. Grill or bake in a pre-heated oven (180* C) for 1 minute and serve immediately

mmmmmm! Delicious!

Don't forget to Feed the Fish at the bottom of this Post!

zack

Donegal Bay Oysters & How I open an Oyster!

Ireland produces two types of Oysters: the "Native Oyster" also known as the flat oyster (Ostrea Edulis) which is harvested seasonally & the "Pacific Oyster", also called Rock Oyster (Crassostrea Gigas) which is widely available all year round due to our cooler climate and is the one more commonly seen in restaurants.

Look at these beautiful, large, juicy fresh Rock Oysters - straight out of Donegal Bay from my friend Conor Reid's Oyster Farm. Conor and his brother Damien, have been growing oysters in Donegal Bay for over 20 years. The company, Donegal Oysters Ltd., concentrates on producing 'Speciale' quality, the highest grade, only.


Oysters fresh from the Atlantic Ocean!

Water quality is pristine with the open Atlantic on one side mixing with the Donegal Town's river Eske on the other. It is this natural combination which produces a full meat oyster with a unique taste of the untamed Atlantic and makes Donegal oysters one of the most sought-after brands in the whole of Europe!

The Reid family export over 400 tonnes of fresh Oysters every year! You can contact Conor Reid, Donegal Oyster Ltd. at donegaloysters@eircom.net

There has always been quite a lot of debate (among chefs especially) on the correct method to open an oyster. Most french or classically-trained chefs tend to open them from the side which works best with the flat oyster. The truth is, there is No correct way to open them - just are just personal preferred methods!

So for any of you who do not know.....

Here is how I open an Oyster!


1. Use an oyster knife or a small, thick, pointed (but blunt) knife.

2. Holding the oyster, flat side up, in a thick cloth to protect your hand - insert the knife at the hinge of the oyster.



3. Push and twist the knife so as to break the hinge open.



4. Slide the knife across the inside of the top shell.



Half way across the top shell cut the muscle attached to it.



Make the cut clean with your knife and discard the top shell.



5. Slide your knife under the oyster and cut the bottom muscle to loosen it completely from the shell



6. Turn the oyster over, to present the better side, for service

mmmmmm! Don't forget the Lemon wedges!


Don't forget to Feed the Fish at the bottom of this Post!
zack