WITH SOY AND GINGER
recipe for Loch Fyne Oysters with Soy and Ginger comes from
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
4 each 90/105 gm Loch Fyne Oysters
10ml sweet dark soy sauce
5gms peeled and finely chopped fresh ginger
1/4 clove of garlic finely chopped
10gms red pepper finely chopped
15gms spring onions prepared and cut on a angle
25ml extra virgin rapeseed oil
1/2 heads pak choi
Freshly milled black pepper
the soy sauce, garlic, red pepper, ginger and rapeseed
oil in a medium pan, warm and allow to infuse, reserve
the oysters, remove from the shell drain off the juices
and strain through a fine chinois (sieve).
the base deep shell, wash and dry, arrange on a baking
sheet and heat through the oven.
sure the oysters are free from any shell.
a frying pan and quickly stir fry the pak choi in half
of the sauce infusion and some of the oyster juice, reduce
over a high heat, reserve hot.
the oysters in the half shells and heat through the oven
for 2 minutes.
the sauce to the boil, add the spring onions and remove
from the heat.
the oysters from the oven, arrange on plate, spoon the
sauce over the oysters and serve with the pak choi, serve
the extra sauce in a dish.
need to use any salt in this dish! Jasmine rice with sesame
seed goes very well with this!
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