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Every calendar month until March 2021 we will publish a historical recipe that fits the season, is sustainable, easy enough to cook and can be locally sourced in order to be repeated at home with ordinary kitchen tools and basic cooking skills. We'll publish the original as well as the appetising reimagined version by our creative and skilled chefs. This month's recipe was reimagined by Cian O'Leary. Cian is a professional chef who's gorgeous creations have been enjoyed by many not to mention big names such as Joe Biden during his stay at Farmleigh House and Prince Charles and Camilla on their visit to Ireland. A Galway man himself, he is the perfect candidate to take on our historical oyster recipe and we're excited with what he came up with.

We created a google map of fishmongers and seafood shops in and around Dublin where you can get your seafood for your recipe. This list is by no means exhaustive and if you can't find your local or favourite seafood shop here or you're a fishmonger who would like to be added, please get in touch and we will update our map. If you buy your seafood for the recipe of the month at Sustainable Seafood Ireland they will give you a 10% discount. Simply email us to get your discount code.

Please also participate in our Questionnaire after you cooked the recipe, but also if you haven't. Your feedback is essential for our research into how consumption behaviour towards more sustainable seafood can be encouraged. Thank you very much! Enjoy your seafood experience!

September recipe: Oysters

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Click for oyster sustainability info

Click on the oyster to find out about its history and ecology.

Tips for shucking oysters: Watch Niall and Cordula shuck an oyster in the video below. The most important thing - be careful and have a good shucking knife, it doesn't even need to be expensive!!
Also, make sure your oyster is closed (nice and tight) and it doesn't loose any water. Look out that the shell isn't damaged and that the oysters are cool and damp when you buy them. If you don't eat them straight away, store them "cup" down (the heavy roundy bit) and that you keep them chilled and damp - this way they can last up to 8 days after you purchased them fresh from your local fishmonger.

Watch this step-by-step video on how to shuck an oyster with Niall Sabongi and Cordula Sherer. They are shucking the Irish rock oyster or Gigas a Pacific species introduced to Ireland in the early 1970s.

Oyster soup with Kinsale mead served in individual bread cups

prep: 90mins; cook: 40mins (bread buns) 20mins (oyster soup); difficulty level: medium; serves 4 as main and 8 as starter

Ingredients for the Bread Buns

  • 350ml warm water
  • 500g strong white flour
  • 70g caster sugar
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 1 tbps olive oil
  • 1 tbsp cornmeal
  • 1 egg white
  • 1 tbsp water
  • 7g dried yeast

Method

  1. In large bowl dissolve yeast in warm water. Let stand until creamy. About 10 min.
  2. Add salt, oil and 2/3 of the flour to the yeast mixture. Beat well. Stir in remaining flour a small bit at a time, beating well with an electric mixer.
  3. When the dough has pulled together scoop out onto a lightly floured surface and knead until smooth. Lightly oil a large bowl. Cover with a damp cloth and let rise until it doubles in volume. 40 min approx.
  4. Punch dough down (knock back) and divide into 4 or 8 equal portions depending on whether you make them as a starter (8) or main course (4). Shape each portion into equally sized round loafs. Place loaves on lightly greased baking sheets and sprinkle with cornmeal. Cover and let rise in a warm place until doubled in size. 35 min approx.
  5. Preheat oven to 200 degrees Celsius. In a small bowl beat together egg whites and 1 tablespoon of water and lightly brush the loaves with half the egg wash.
  6. Bake in preheated oven for 15 min. Brush with remaining egg wash mixture for another 10-15 min until golden brown. Cool on wire racks.
  7. To make bowls. Cut a half inch thick slice from the top of each loaf. Scoop out the centre leaving half inch thick shell. The bread shells are ready to be filled.

Ingredients for the Oyster Soup

  • 12 oysters (shucked) and juice saved
  • 2 shallots finely diced
  • 3 slices smoked streaky bacon cut into thin slices (julienne)
  • 30g butter
  • 70ml dry mead. Kinsale mead works well (you can use Guinness instead)
  • Juice of 1/2 lemon
  • 2 cloves of garlic crushed
  • 4 sage leaves finely chopped
  • 1 small bunch of flat parsley finely chopped
  • 6 scallions or spring onions finely chopped
  • 1 medium-sized potato cut into 1cm cubes
  • 100ml fish stock
  • 100ml chicken stock
  • 150ml double cream
  • pinch of nutmeg
  • salt and pper to season

Method

  1. In a thick base pot melt butter and sweet of shallots, garlic and sage on a low heat til the shallots go soft.
  2. Add the slieces of smoked streaky bacon. Cook for a further 10mins.
  3. Add the mead and juice from the oysters and reduce the liquor by half.
  4. Add the fish and chicken stock and bring to the boil. At this point add the cubed potato and the pinch of nutmeg. Reduce the heat to a simmer. Stiring occasionally. Simmer for 10min approx until the potato cubes are soft but not brittle.
  5. Add the cream and bring to the boil again. Reduce by one quarter. When the mixture thickens and would coat the back of your spoon add the scallions or spring onions, flat leaf parsley and lastly your oysters. Cook for a further two minutes. Season with the lemon juice, salt and pepper.
  6. To assembly the dish put the bread bowls into the oven preheated to 150 degrees Celsius for about 1 to 2 minutes. Remove and place on plates.

To serve

Carefully ladle in the oyster soup putting 3 oysters a serving in each bread bowl. Place the top of the bread loaf over the opening.

All that's left then is to eat it. Enjoy!

'Naked' Oyster

Just shuck your Natives or Gigas as shown in our video and enjoy them straight from the shell. Sprinkle a bit of lemon juice onto it if you like. YUM!

Don't forget to complete our Questionnaire (5-10 mins)

Take part in our monthly social media competition for best pic/post and win a €20 voucher for Sustainable Seafood Ireland. Simply upload your pic/post to twitter or instagram and tag us @foodsmartdublin.

We have now completed our archival work to identify historical, local seafood recipes of the Dublin coast communities. We searched through the archive of the National Library of Ireland on Kildare street in Dublin, and visited the National Folklore Collections at University College Dublin (UCD). To optimise our outcome we listened to sound archives from the Urban Folklore Project carried out by UCD in 1979-1980. Even though our archival work is officially completed now, we keep our ears and eyes open for any seafood recipes that may have been commonly used in Dublin up to the 1950s. If you have a seafood recipe from your Nana or parents or greatgreat grandparents, please get in touch with us. We would love to hear from you!

At the end of our project, we'll have twelve reimaginged historical recipes that are the flagship of Food Smart Dublin. we will publish these recipes in the form of a Food Smart Dublin recipe book including the stories surrounding each seafood, the nutritional values as well as the organism's natural habitat and lifecycle.

Previous Recipes

Below you will find all the previous months' recipes. You also have the chance to complete the recipe specific questionnaire if you've missed out. There is one previous recipes so far as well as our official launch recipes codhead terrine and carrageen tea. Your feedback on the recipes is key to our research and you can cook them as long as the seafood of the respective recipe is in season. Take a look at our seasonality chart to find out what is in season when.

August recipe - Panko crumbed Mackerel

June recipe - Pan roasted megrim sole.

May recipe - Potted crab.