Fresh Oysters with 3 Dressings

Fresh Oysters with Three Dressings – Gin & Tonic Mint Jelly, Shallot & Red Wine Vinegar and Cucumber Pickle



Gin & tonic mint jelly dressing

  1. Heat 2 tsp of water in a pan. Add the caster sugar and dissolve. Add the gelatine.
  2. Remove from the heat and cool slightly. Then add the gin and tonic.
  3. Line a shallow (about 1cm deep) flat tray with cling film. Pour the liquid on top.
  4. Sprinkle over the lime segments and the chopped mint. Chill in the fridge until set.
  5. Remove from the lined tray and cut into 1cm cubes. Store in an airtight jar.

Shallot & red wine vinegar dressing

  1. Reduce a generous 1 tbsp of the red wine vinegar to a syrup consistency in a saucepan over a high heat.
  2. Add the red wine and port. Continue to reduce until sweet. Allow to cool.
  3. Once cool, add the remaining red wine vinegar.
  4. Add the shallot and pour into an airtight jar. This dressing will keep fresh for up to 6 months when refrigerated in an airtight container.

Cucumber pickle dressing

  1. Add the caster sugar, vinegar and 100ml (3½fl oz) of water to a pan.
  2. Bring to the boil and dissolve the sugar.
  3. Remove from the heat and allow to cool, then add the cucumber and dill. Stir and decant into an airtight jar.

To serve, fill a shallow dish with crushed ice and place the oysters on top in their shells.

Fill little pots with the dressings and serve with some slices of fresh lime.