Pearls of wisdom - Gorilla Guides December 06 2014, 0 Comments

(Oyster Tempura with a Raspberry Vinaigrette)

Mark Apsey, Head Chef at Idle Rocks, St Mawes.
The crispy horseradish tempura along with the fruity sharpness of the raspberry vinaigrette give these fantastic oysters a real crunchy kick! The Idle Rocks is in a perfect location in St Mawes sat right on the Harbour in a fantastic completely refurbished Hotel. Both the Idle Rocks and Fal Oyster are based on the River Fal. They use as much local produce as possible and even have their Oysters delivered by boat!


Ingredients

Oysters (we would suggest around 3 per person)

Tempura Batter

4 parts plain flour

2 parts Potato Starch (a lighter alternative to cornflour)

1 part Baking Powder (Makes the batter lighter and crisper still)

2 parts horseradish


For the Raspberry Vinaigrette:

1 part Raspberry

1 part Red Wine Vinegar

1-part Shallots


Method

Vinaigrette: Mix all of the ingredients in a mixing bowl with a whisk until even.

Tempura: Mix all of the ingredients in a mixing bowl and add enough water until the batter is light and smooth.

To Serve: Shuck (please see our shucking method) and then dip each Oyster in the batter and gently place into a deep fryer at 190 degrees for approximately a minute and a half until they are golden brown. Alternatively fry in a frying pan in 2cm of very hot oil.

Gently remove them with a slotted spoon being careful not burn yourself and place onto kitchen towel to absorb excess oil.

Place the Oyster Tempura back into its shell and then drizzle the Raspberry Vinaigrette over.

Lovely!

Fal Oyster - Book Release Coming Soon January 11 2014, 0 Comments

To celebrate the news that Fal Oyster is now a protected food name, Protected Designation of Origin 

To put a 'taster of what's to come' together in time for the Fal Oyster Gathering and get preorders of the book (with customers names printed inside!)

We aim to publish a 2,000 copies of a 200-300 page food & drink book, the estimated cost is £20,000

Andy McFadden's Fal Oyster Ceviche November 09 2013, 0 Comments

Marinated Fal Oyster Ceviche

Ingredients
juice of 1-2 limes
4 tbsp vegetable stock
1 tsp sugar
1 tsp salt
1tsp lemon vinegar
1 tsp olive oil
fresh herbs, finely chopped
6 tbsp olive oil
8 Fal Oysters
2 fennel for confit
100g Black Quinoa
50g Pearl Quinoa
100g Crème Fraiche
! bunch dill made into oil
1 lemon, for zesting


Make the ceviche dressing by mixing the lime juice, vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra lime juice or sugar to taste.

Open the oysters as close to serving as possible. Spoon the marinade over & arrange the other elements on top as you like.

It’s really important that it is served at room temperature so that you can appreciate the full flavour of the shellfish. Sprinkle with the crispy quinoa & grate the lemon over the dish. This gives a lovely perfume to the dish.

Serve immediately - the dressing 'cooks' the oyster so don't dress more than five minutes before eating as it will turn it to mush.

Cornish Native Oyster Cocktail Acapulco Style! And Seviche - Hedy Robertson Jones December 19 2012, 0 Comments

Cornish Native Oyster, Cornish Game Venison & Skinners Ale Pasty - David Trewin October 26 2012, 0 Comments

Steamed Cornish Native Oysters - Fiona Were September 16 2012, 0 Comments

Fiona Were cooks Steamed Cornish Native Oysters for Matt Baker
Photo: BBC Country File

BBC Country File Recipe by Fiona Were - Greenbank Hotel

You will need:

6 live Cornish Native Oysters
1 old metal tray for smoking
1 rack to fit on top of the smoking tray
Foil to cover the tray
2 handfuls Smoking chips -oak works well
2 Tbsp Loose leaf tea, such as Earl Grey
1 tsp Coriander Seeds
1 tsp Fennel Seeds
Rock Samphire (see below)
Pink Peppercorn and Horseradish dressing (see below)
Portable gas stove or barbeque
1 small saucepan
1 foldaway table
1 table cloth
Rocks to secure table cloth from strong gusts of wind
1 Oyster knife
Plates & Cutlery
Small mixing bowl
Napkins
Champagne Glasses
Polgoon Aval

Pink Peppercorn and Horseradish Dressing
1 tsp pink peppercorns, soaked in a little water to soften
1 tsp finely chopped shallot
1 tsp finely grated horseradish
A couple of fine gratings of lemon zest
juice from half a lemon
2 Tbsp Olive or Rapeseed Oil
A grinding of black pepper

Simply mix ingredients

Method

1. First, prepare your smoking tray, by scattering in the smoking chips and then the tea leaves.
2. Scatter over the coriander and fennel seeds.
3. Place the rack over the top of the smoking tray
4. Carefully open the oysters using an oyster knife, giving it a little twist as you prise the shells open.
5. Remove the flat shell of the oyster and set aside. Using a small knife, separate the oyster flesh from the bottom shell, but keep it in the shell along with the juices.
6. Place the oysters on top of the rack on the smoking tray and then cover with foil, sealing the foil around the edges of the tray.
7. Ignite the gas stove and place the smoking tray on top of the hob.
8. It will not take long for the smoker to start working. Once you can smell smoke, smoke the oysters for about 3 minutes, then remove from the heat and set aside.

Smoked Cornish Native Oysters & Primrose Herd Ham Hock Terrine with pickled Kohl Rabi - Fiona Were September 16 2012, 0 Comments

Falmouth Oyster Festival Recipe by Fiona Ware - Greenbank Hotel

Serves 10 to 12 as a starter

For the Terrine you will need:
3 Primrose Herd Ham Hocks, soaked in cold water for a couple of hours
12 Cornish Native Oysters
1 Carrot
1 leek
1 onion
1 handful of thyme
1 bay leaf
2 tsp pink peppercorns, soaked in cold water over night
1 Handful of Finely Chopped Parsley
Method (the night before..)
Put the ham hocks into a saucepan and cover with fresh water. Add the roughly chopped vegetables, thyme and bay leaf, then put over medium heat and bring to the boil. 

Lower the heat and simmer until tender. This will take 2 to 3 hours
Remove the ham hocks from the 'stock' and set aside to cool, until they are cool enough to handle
Strain the stock and then reduce by two thirds. Pass through a fine sieve lined with muslin. Cool then refrigerate, until the next day
Pick the meat from the ham hocks and chop. Place in the fridge, covered and save for the next day

The following day: 

Shuck your oysters and set them in the half shell, flesh side up, over a rack, set above a roasting tray with a handul of smoking chips and 1 tbsp of tea leaves in the base of the tray.
Cover with foil and place over high heat until smoke starts to seep out from under the foil. Turn the heat down and smoke for about 4 minutes. Set aside to cool.
Take the fat off the top of the set ham stock and place in a saucepan. If it has not set solid, soften 2 leaves of gelatine in cold water. ~
Add any liquor off the smoked Cornish Native Oysters to the ham stock, then place over low heat to melt. Check the seasoning. Once the stock is hot, add the softened gelatine, if you need to, stir to melt then cool to room temperature
Mix the chopped ham hock meat with the chopped parsley and pink peppercorns
Line a terrine mould with cling film, or use small dariole moulds if you prefer
Place half the ham hock mix into the mould, then layer a row of the smoked oysters down the middle. Top with the rest of the ham mix
Pour over the ham stock to cover then set in the fridge until cold and set solid.
To serve, cut into slices and accompany with pickles and rustic bread. I would recommend pickled purple Kohl Rabi, a fresh Green Tomato dressing and some Watercress.

If you would like to try Cornish Native Oysters, we regularly feature them on our daily changing dinner menu,  or you can contact Chris Ranger direct

Happy cooking!
Fiona