Recipe For Success: The Cliff Townhouse Head Chef Sean Smith Shares His Recipe For Oyster Natural with Red Wine Vinegar Shallots

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.

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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.

Here, in his own words, Sean shares why he loves preparing this oyster dish:

“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.”

Oyster Natural with Red Wine Vinegar Shallots

Ingredients

Natural Oysters

Dozen fresh oysters

100gm shallots

80ml red wine vinegar

50ml red wine

Cracked black pepper

Sprinkle of nutmeg

1 Lemon

Method

Prepare the main dish:

Clean the outside of the oyster under running water to remove in loose grit or barnacles. Rub the shell with your fingers or use a stiff brush if you have one for this purpose.

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.

Prepare the dressing:

Finely dice the shallots. Add the vinegar and red wine with some cracked black pepper and a sprinkle of nutmeg, mix gently.

To serve:

Lay your oysters out on a serving dish. In the centre place a small jug or glass with the shallots dressing along with a lemon halved.