A little bit about our oysters…
Up in the rugged landscape of Northumberland lies Lindisfarne, a wind swept National Nature reserve which is home to the Lindisfarne Oyster farm, a family run business since 1989.
They produce delicious Pacific oysters all year round, by growing them from hatchery to maturity, a process that can take up to 4 years!
Their oysters undergo a 42 hour purification period before being packed and shipped, meaning the safest and freshest oysters are only a ‘pop’ away.
We are delighted to have them for sale on the Sailbrand at Home website by the half dozen, click this link HERE to order and treat yourself!
We love our oysters served straight up, on crushed ice with either lemon or Tabasco, but there are many ways to enjoy these delicious treats, why not try experimenting the next time you have some in and let us know if you have an secret recipes?
Tempura Oysters with Sweet Chilli Sauce
This is so easy, the secret is in the Japanese style batter. Using sparkling water that is ice cold makes the batter incredibly light and crisp.
Ingredients:
- 6 Oysters, removed from shell and cleaned
- 50g plain flour
- 50g cornflour
- 1 tsp baking powder
- 200ml ice cold, sparkling water
- Sweet chilli sauce, to serve
Make the batter by combining all the ingredients well. Mix the dry ingredients first, then add the water a little at a time to ensure a smooth batter.
Heat 2-3 inches of vegetable oil in a deep pan to 180c, then carefully add the oysters, one at a time. Cook for 45 seconds, then remove with a slotted spoon and place on to some kitchen roll to drain. Serve immediately with the sweet chilli sauce, some pickled vegetables and salad leaves.
Oysters Rockafeller
The quintessentail American classic combines breadcrumbs, spinach and bacon to give a savoury, crunchy twist.
Ingredients:
- 12 Oysters, removed from their shells, cleaned and replaced back in their shells
- 2 rashes of streaky smoked bacon, chopped
- 2 spring onions, chopped
- Tabasco sauce-a few drops depending on how hot you like it!
- 150g cooked spinach
- A handful of panko breadcrumbs
- A handful of chopped parlsey, or any soft, green herbs
Cooked the chopped bacon in a frying pan until it starts to crisp up, then add the breadcrumbs until they begin to go golden brown. Remove from the heat and add the parsley, spinach and spring onions. Mix well then season with the Tabasco if using and some salt and pepper.
Top the oysters with a spoonful of the mixture then bake at 220c for 10 minutes. Serve immediately.
