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Rhubarb & Oyster Ceviche
by Tom Hunt
Beautifully pink, rosy & romantic!
100g forced rhubarb
1 tsp unrefined sugar
20ml lime juice
6 small leaves, flat parsley
6 rock oysters, shucked

Cut 3/4 of the rhubarb into 3cm pieces. Place in a saucepan with a splash of water and the sugar. Pop a lid on top and bring to a gentle simmer for five minutes. Strain the rhubarb, retaining the rhubarb juice. Save the pulp for your breakfast and eat with yoghurt or porridge.

Shuck the oysters and place into a small container with the rhubarb and lime juice, marinade for at least 30 minutes. Keep the shells to one side.

Cut the remaining rhubarb into a very fine dice. Serve the oysters in the shell with some of the juice and decorate with a half a teaspoon of diced rhubarb and a small parsley leaf.



BBQ Oysters with a Spicy Sauce

2 tbsp red wine vinegar

1 dsp water

1 tsp tomato puree

1/2 tsp chilli powder

1/4 tsp paprika

1 crushed clove of garlic

1 finely chopped spring onion

12 opened oyster, preferably large

Combine all the ingredients in a bowl. This can be done ahead of time. Place opened oysters on the grill rack of the BBQ and spoon over the sauce. Allow to cook until the edges start to curl and the oyster 'plumps' up. Delicious served with fresh bread and a salad, and perhaps a beer!



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