recipe comes from The
Geat British Kitchen web site and has been reproduced
with the permission of The British Food Trust which
runs the site.
British Food Trust website is a major resource for all
those in the UK and around the world who are enthusiasts
for British cooking, its past traditions and future
potential. Most of the recipes on Trust's web site are
indeed traditional and, taken together, define the legacy
of British Cuisine. But of course cooking and recipes
are ever-changing, no more so than
with British cooking, which has always been hugely influenced
by other cultures, many of which are now part and parcel
of our contemporary cuisine. The Trust's overriding
interest, then, is not that everything in the Kitchen
should be the pre-War idea of British, important though
that foundation is, but to share and enjoy the rich
diversity of the culinary life that is readily found
in the British Kitchen today (wherever in the world
that Kitchen may be!).
Trust is a registered charity (Number 1064844), the
aim of which is to stimulate the awareness and involvement
of the general public in British food and cooking and
to foster the production, supply and consumption of
visit the The Great British Kitchen web site for recipes
or to find out more about The British Food Trust <click
in Kent was once renowned for its oysters, although
the beds are no longer farmed extensively. This recipe
dates back to when oysters were very cheap. For a budget
version, substitute mussels or lightly cooked baby scallops
or clams, with a drop of fish stock in place of the
miniature brioches, baby cottage loaves
100 gram butter, melted (4 oz)
12 large oysters
120 ml soured cream (4 fl oz)
Lemon zest and parsley sprigs, to garnish
oven to 220 °C / 425 °F / Gas 7.
the top knobs of the brioches, loaves or rolls. Carefully
scoop out all the inside, leaving just a wall of crust
and taking care not to pierce the crust.
the crust shells, inside and out, with half of the
melted butter, place on a baking sheet and bake for
5 - 10 minutes, until they are crisp.
the oysters, then, holding each one in a cloth, flat
side uppermost, prise open the shells at the hinge.
Loosen the oysters, reserving their liquor for the
Add the liquor to the remaining melted butter in a
small saucepan, bring to the boil and boil for a few
minutes to reduce the liquid.
in the cream and heat gently. Do not boil or the mixture
a little cayenne pepper according to taste.
the oysters into the crust shells and spoon over the
with lemon zest and parsley. Accompany with a green