"Cooking with Oysters" Recipe Book
A new release from the Shellfish Association of Great Britain, 10 delicious and easy to follow recipes by acclaimed British chefs, restaurateurs, professional cooks and seafood lovers.
“Oysters are one of the jewels of British cuisine. When cooked, they complement and enhance many other flavours, and their delicate flesh melts in your mouth, making them the perfect ingredient for any occasion”. Said Mat Follas, winner of MasterChef 2009, who introduces the recipe collection.
“Eating oysters will truly benefit your general wellbeing. Their low fat content, low calorie count and the fact they are packed with vitamins, minerals, as well as high levels of omega-3s, easily place oysters in the category of superfood” said Dr Tom Pickerell, Director of the Shellfish Association.
“We hope that “Cooking with oysters” will entice all budding chefs out there to try something new and consider oysters as an ingredient for tasty recipes. We want to see this wonderful & sustainable shellfish used in kitchens more routinely, for they are surprisingly easy to prepare, and the results are impressive looking dishes in minutes. ” added Dr Pickerell.
Oysters are versatile and lend themselves to starter size or main course options and they are available in good supermarkets as well as fishmongers, so be sure to put them on your shopping list.
Native oysters are available from September to April. An important centre for the production of oysters is Whitstable in the South East. The 2010 Whitstable Oyster Festival takes place 24th-30th July
http://www.whitstableoysterfestival.com/
For copies of “Cooking with Oysters” or further information, please contact Sylvette Peplowski on 020 7283 8305 or 07944 552094.
Editor’s notes:
- The Shellfish Association of Great Britain (SAGB) is the trade body that has been providing support to the UK shellfish industry for over a century from “harvest to sale”.
- There are two types of oysters widely consumed and available in the UK. The Pacific (or rock) oyster available all year round and the native (or flat) oyster available from September to April.
- The Shellfish Association of Great Britain supports the “enjoy seafood twice a week” campaign run by Seafish, the authority on seafood, which recommends that adults should eat at least two portions of seafood every week, at least one of which should be oil rich.
- Oysters are high in vitamin B12, zinc and iron. They contain over 14 times more zinc than beef, and 50 times more than chicken. They contain 8 times more iron than chicken and are a good source of omega-3 fatty acids.
- Recipes featured in “Cooking with oysters”are by Tom Aikens, Richard Corrigan, Brian Turner, Hugh Fearnley-Whittingstall, Mark Hix, CJ Jackson, Stephen Pini, Rick Stein, Mitch Tonks, and John Wright.