A sustainable supper
We’re so lucky here in Gabian that the coquillage van comes to the village twice a week bringing fresh shellfish from Bouziques. Oysters seem to be one of the best foods we can get from the environmental point of view … and they’re delicious and very good value.
In the Guardian newspaper last Saturday Hugh Fearnley-Whittingstall was encouraging readers to eat oysters, raw or cooked. He gave some recipes – including one for oyster and chard fritters, which I want to make sometime soon, and another for oysters with chorizo. This recipe was for six oysters to serve six people as a starter – well, here in the Midi we eat oysters in larger quantities than that, but the recipe sounded very tempting. I had a nice chunk of chorizo which I’d bought from the charcutier at the market yesterday and realised that I could combine this with one of my favourite ways with oysters – huitres gratinées, putting them under the grill with white wine and cheese.
We started with some of our leeks, and onions, sautéed in olive oil and then served with shavings of parmesan.
Les poireaux sautés aux oignons et l’huile d’olive. Servir au parmesan.
Oysters gratinées with chorizo / Huitres gratinées au chorizo
We added chopped garlic, olive oil, white wine and grated Cantal cheese to the oysters in their shells and put them under the grill for about 5 minutes until the cheese began to brown. In the meantime we cooked the diced chorizo in olive oil, then served it with the oysters and poured the spicy oil from the frying pan over the oysters.
We finished this Thursday evening feast with some of the lovely Spanish clementines which are in all the local shops and markets at the moment.
We felt we deserved all of this after a few hours’ hard work earlier on, spreading another trailer-load of goat manure on the garden.