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A very refreshing topping for oyster with a real zing blood orange would be a great substitute for the grape fruit


  • 2 dozen oysters, freshly opened

  • 1 ruby grape fruit

  • 1 long red chilli, deseeded and finely chopped

  • 12 large mint leaves

  • 3tbls Red wine vinegar

  • 1 tbls sugar

  • 8tbls extra virgin olive oil


  • 1.

    Peel and segment grape fruit and slice into small pieces set aside in a bowl keeping any juices that run off.

  • 2.

    Slightly warm vinegar and dissolve sugar into it and season with salt and pepper. Whisk in olive oil, add grape fruit and juices allow to cool, add very finely sliced mint and chilli. Top each oyster with a spoon full of dressing and serve over ice

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