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One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.This week, to mark the start of September and official oyster season, head chef at The Cliff Townhouse Sean Smith, shares his delicious take on a tasty oyster dish.
With a splash of seafood, a dash of the drinks that perfectly match and a line-up of interesting talks, an exclusive oyster masterclass plus oyster menu specials throughout the entire month, the 2014 Oyster Festival at The Cliff Townhouse is perfectly designed for balmy September evenings. Running throughout the month of September, with a particular focus from Thursday 4th to Sunday 7th September, The Cliff Townhouse Oyster Festival has something for all seafood lovers in the city.“The balance of flavours, works really well, whist still being very simple. With good Irish Oysters you don’t need to mess with them too much. They’re already perfect.”Clean the outside of the oyster under running water to remove in loose grit or barnacles.
To open the oyster hold the oyster in a towel. With the flat side of the oyster up, insert the tip of an oyster knife near the hinge and move the knife down the edge to pry open the shell. You only need to insert the knife about 1/2 an inch. For safety ensure the knife used is blunt.Finely dice the shallots. Add the vinegar and red wine with some cracked black pepper and a sprinkle of nutmeg, mix gently.Lay your oysters out on a serving dish.
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