News & Recipes

Ingredients

1 Peeled Shallot

2 teaspoons of Sugar

6 Tablespoons of Red Wine Vinegar

Black Pepper

Method

• Place the sugar and red wine vinegar in a small saucepan over gentle heat.
• Remove from the heat once the sugar has dissolved and wait for the mixture to cool completely.
• Chop the onion/shallot very finely and add to cooled mixture.
• Add a little black pepper and stir to combine.
• Serve on the side with the freshly opened oysters.

This recipe is an adaption from James Oliver’s Book  “Happy Days with the Naked Chef”