FOOD + DRINK
‘Tis the season for
Emma and John Gilchrist
Struggling to think of something different to serve as an apero or starter during the festive season? Not any more with these fabulous suggestions!
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Even though he worked in one of the UK’s best seafood restaurants, Emma and John have tasted some of the finest oysters they have ever eaten since moving to France. Emma tells us, “People often assume oysters are slimy but they aren’t. They taste of the sea and are fresh, vibrant and beautiful. We serve them three at a time, one with a splash of fresh lemon, the second with red wine and shallots, and the final one with a drop of Tabasco. Sometimes we change things up and serve them crispy.” Here is her recipe.
Crispy Oysters, Chorizo & Parsley Mayonnaise
(Serves 4) 12 Large fresh oysters, shucked 2 Eggs, beaten 100g Plain flour 100g Breadcrumbs Salt and pepper to taste 200ml Vegetable oil Lemon wedges 75g Pan fried Chorizo, mild or hot 100g Mayonnaise (without Dijon mustard) 1 tbs Parsley, chopped Mix the mayo and parsley with half the chorizo. Drain the
shucked oysters in a colander. Add salt and pepper to the breadcrumbs. Dip the oysters in the flour, then the egg and, lastly, the breadcrumbs (coating thoroughly). Set aside to dry for at least 15 mins. Heat the vegetable oil in a frying pan until hot (chip frying hot). Without overcrowding the pan, fry the oysters until golden brown on both sides, turning them over carefully and frying for approximately one or two mins on each side. Remove them from the pan and place on kitchen towel,
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