12 Native Oysters
1 shallot - finely chopped shallot
2 tbsp sherry vinegar
2 tbsp olive oil
½ lemon squeezed
50g parsley chopped
Shuck the oysters as describe below. Combine the dressing ingredients together and spoon onto each oyster and enjoy.
Step 1: Hold the oyster firmly in one hand, knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on back. The person in this picture is holding the oyster with her bare hands - WE DO NOT RECOMMEND THIS! Drape a towel over your open palm and hold the oyster that way - the shell ridges are sharp!
Step 2: Run the knife the way around the oyster until you get to the other side. This sounds easy until you’re actually doing it! Some oysters just don’t take kindly to people sticking knives in their shell. Be brave and put some muscle into it, but be careful - this is where you’ll cut or stab yourself.
Step 3: Using a twisting motion, pry the top and bottom shells apart. Be gentle but firm so you don’t lose any of the liquor inside.
Step 4: Cut the oyster free from his shell. Slide your knife under and sever it.
800g cooked lobster
flat leaf parsley
75ml white wine
200 ml fish stock
200 ml passata
1 lemon zest & juice
1 clove garlic
Heat a little olive oil over a medium heat and add the shallot & garlic and cook gently for 4-5 minutes. Add the brandy, white wine and turn up the heat to reduce by half. Add the fish stock, reduce by half and add the passata. Bring to the simmer then reduce the heat, stir occasionally for 10-15 minutes. (Or use 300g grams of fresh lobster bisque)
Add the zest & juice of 1 lemon and the flat leaf parsley ( reserve a little for garnish)
Remove the lobster meat from the shells, chop it not small pieces. Reserve the shells for serving the pasta in
Cook linguine as instructed on the packet, add a tbsp of olive oil
Place the shells in an oven to warm through
Combine the pasta, sauce and lobster with a good lug of olive oil and serve in the warm shells on warm plates. Garnish with more parsley & zest and stand the chives criss-cross on top
660g dark chocolate
12 eggs separated
240g ground almonds
240g plain flour
300g caster sugar
1 tub of your favourite ice cream
Mix the sifted flour & almonds in a bowl
Melt the butter and chocolate together in a separate bowl on a low heat over a pan of boiling water.
Whisk ½ sugar & yolks until airy & fluffy in a separate bowl
Whisk the second ½ sugar & whites until they’re stiff peak in a separate bowl.
When the chocolate and butter has melted, remove from heat. Allow to cool slightly and mix in flour mixture.
Fold in the egg yolk mixture
Fold in gently the stiff whites
Butter 2 large ramekins and dust with cocoa. (shake of any excess)
Fill the ramekins with fondant mix and place into pre-heated oven at 180oc for 10 minutes
Serve immediately with your favourite ice cream