BLACK COW OYSTER MARY This frozen Bloody Mary mix works a treat spooned onto oysters, it’s a kind of anytime dish and works particularly well for brunch or even breakfast. It’s a kind of classic combo and goes down a treat at the pub as a bar snack
INGREDIENTS
DIRECTIONS
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1. Mix all of the ingredients together for the Bloody Mary then transfer to a container with a lid and place in the freezer for about 2-3 hours, stirring every so often as its freezing. 2. Once frozen you can break it up into small crystals with a spoon and return to the freezer until required. 3. To serve, spoon the frozen Bloody Mary mix over the oysters.
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MARK HIX • • •
12 rock oysters, shucked For the Bloody Mary 30-50ml Black cow vodka 1tbsp Worcestershire sauce The juice of ½ lemon a couple drops of Tabasco, depending on how spicy you like it 200ml tomato juice Freshly grated horseradish to taste Celery salt
Serves 4
Make a date with the Hix Oyster Celebration MARK Hix MBE will kick off the beginning of native oyster season with the official HIX Oyster Celebration. The all day event will take place on the deck of The Oyster & Fish House in Lyme Regis on 3rd September from 10.30 - 4.30 pm, in collaboration with the Lyme Regis Folk Weekend. Mark and his guests will host a series of talks and tastings exploring the heritage of the great British mollusc. He will be joined by like-minded oyster growers and experts Nigel Bloxham (Crab House Café), Billy Winters, (Portland Oysters) and Pete Miles (Dorset Oysters). He will also be joined by James McCarthy of Red Panda and East Kitchen + Bar. Guests will discover oysters from around the South West of England and enjoy them paired with an array of local drinks. It will be a great opportunity to meet the producers and enjoy local beer, wine and spirits. With the Lyme Regis Folk Weekend taking place across the town, Mark has teamed up with organiser Jeremy Hayes to bring music into Lister Gardens. The Pitch and Putt in front of the restaurant will become the Oyster Stage for the day, with live acts performing at 12 noon, 2 pm and 4 pm. Entry to the event is free of charge and food and drink tokens will be available to purchase on the day with oysters from £1 each. 36 The Marshwood Vale Magazine August 2022 Tel. 01308 423031
