CARLINGFORD WITH SPICY MINI CHORIZO

Men's Health (UK) - - Agenda -

SERVES 4 Carlingford oys­ters, 12 Chorizo, 200g Sea­weed, to serve Lemons, 2, sliced into wedges METHOD Thickly slice the chorizo, fry it in oil, then set it aside to drain. Dress a plat­ter with sea­weed and pile your oys­ters on top, leav­ing space in the cen­tre for the chorizo. When you’re ready to eat, add a gen­er­ous serv­ing of the spicy, salty sausage to each oys­ter, along with a squeeze of lemon.

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