|Prep time||15 minutes|
|Cook time||3 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make a tabasco jelly, place all the Tabasco, water, sugar, vinegar and agar agar in a blender and blitz well until completely smooth and combined.
Pour the mixture into a small pot and bring to a boil. Lower the heat and simmer for 2 minutes.
Line a small container, approx. 5cm square, with cling film and pour the tabasco mixture into it. Refrigerate until set.
Using a small cutter, press out shapes from the set mix. Alternatively, use a sharp knife to cut out squares.
To make the aioli, peel and finely grate one clove of garlic.
Zest and juice the lemon.
Grind in 1 tsp of peppercorns.
Combine all the ingredients with 4 tbsp of mayonnaise and adjust the seasoning if necessary.
To shuck the oysters, gently scrub the oysters well under cold running water and make sure the shell is tightly shut.
Holding the oyster in a kitchen towel, insert a sharp knife at the joint of the oyster and wriggle it until you feel the joint release. Twist the blade 90 degrees to open the oyster.
Using the tip of the knife, scrape the meat off the top of the oyster. Discard the top shell. Skim the knife under the meat on the bottom to loosen it up.
Serve the oysters topped with a dollop of aioli, tabasco jelly and a sprig or two of dill.