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    Oysters with Seville Orange and Kashmiri Chilli Vinegar

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    Oysters with Seville Orange and Kashmiri Chilli Vinegar

    Here, the Seville oranges' bitter juices combine with the toasted Kashmiri chillies to make a gutsy vinegar that really complements the salty, sea-fresh flavour of the oysters. You could substitute fresh chillies, but I like the smoky-sweet note that the Kashmiri variety adds, and they're great to have on stand-by for other dishes.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 16 oysters
    • 100ml white wine vinegar
    • 1 tbsp caster sugar
    • 2 Seville oranges, zest and juice
    • 2 shallots, finely chopped
    • 1 Kashmiri chilli, seeds removed
    • 3 tbsp coriander leaves, chopped


    1. To open each oyster, hold in one hand with a clean tea towel and dig the end of a sharp knife into the thinner side, wiggling it until the hinge pops. Scrape the knife across the flat shell to loosen the meat, then discard this top shell. Do this over a bowl to catch any juices. Lay the open oysters on a platter and set aside. Pour the wine vinegar into the bowl with the oyster juices, and stir in the sugar, orange juice, zest and shallots.
    2. Toast the chilli briefly over a gas flame or under a hot grill. Cool and crumble into the vinegar mixture. Spoon a little chilli vinegar over each oyster. Garnish with chopped coriander and serve immediately.

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    Drinks recommendation

    Vinegar and chilli tend to trump wine, so now’s the time to get the vodka, chilled until it’s thick and unctuous, out of the freezer.


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