Save to your scrapbook
Oysters with Seville Orange and Kashmiri Chilli Vinegar
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
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.
Typical values per serving:
This recipe was first published in January 2007.