Oysters are predicted to be the food of choice on many people menus this weekend.
Sales of fresh oysters have seen an increase of 28% over the last year, as shoppers learn to embrace these divisive molluscs, with Waitrose predicted to sell over 20,000 oysters in the next few days.
Zoe Simmons, the supermarket’s senior development chef, offers her tips on how to make a delicious four course meal… all using oysters!
“Oysters are most recognisable on a big platter sat over ice with a spiced relish to go along with them, but they are such a versatile option, especially for seafood lovers.
“For a pre-dinner amuse-bouche give your oysters a twist with a Margarita cocktail dressing – the lime and tequila work really well to cut through the rich oyster flavour.
“Next up for starters try smoking and then drying out your oysters. By doing this you get an intense salty flavour which is delicious sprinkled over a salad.
“For the main event try oyster fried rice. A simple stir-fry dish with oysters, oyster sauce,onions and for added depth of flavour add in some pork.
“And if you really want to commit to having a full oyster experience, you could give oyster ice-cream a go!
“First made in America as a Thanksgiving treat, in recent years it has seen a resurgence in both the UK and USA.”
The trend for cooked oysters is also gaining popularity.
Dinner at Paul Ainsworth’s Padstow restaurant No 6, for instance, starts with a lightly crumbed Porthilly rock oyster, quickly deep-fried.
Or alternatively, The Unruly Pig near Woodbridge serves an oyster velouté which is another way to enjoy the flavour.