5. Oysters with chili, ginger, and rice vinegar
Founded in 2002, Fifteen Restaurant’s model has been so successful, it has been replicated around the world. With a mission of giving young, unemployed, or underprivileged people the chance to learn a culinary trade, the restaurant operates an apprentice program to nurture budding chefs, under the guidance of an executive chef who ensure the food quality is exceptional.
At this stage, the flagship Cornwall restaurant is unaffected by the recent happenings.
"Fifteen Cornwall is very much open for business, continuing the legacy started by Jamie at Fifteen, serving amazing Cornish food, mentoring young people and investing in our team,” Matthew Thomson, chief executive of the restaurant, said.
Always on the menu at Fifteen is an oyster special, so here is one of Oliver's favorite oyster dishes: Oysters with chili, ginger and rice vinegar.
Oysters with chili, ginger and rice vinegar (serves 2)
Ingredients
- ½ thumb-sized piece peeled ginger
- 6 tablespoons rice wine vinegar
- 1 red chilli
- a little fresh coriander
- 1 teaspoon sugar
- oysters
Method
- You can get your fishmonger to open the oysters for you or you can freshly shuck (open) them with a small knife or oyster-shucker, using a tea towel to hold them, eat them the day that you buy them and serve them on some ice cubes that you’ve bashed up in a tea towel.
- Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander. Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.
