- 50g unsalted butter
- 1 tablespoon plain flour
- Pinch cayenne pepper
- 350ml full fat milk
- 100g strong cheddar, grated
- 12 oysters, shucked
For the salad
- 4 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon honey
- 1 teaspoon mild grain mustard
- 25g dried seaweed mix
- ½ cucumber, sliced into ribbons
For the squid ink soda bread
- 300ml buttermilk
- 375g plain flour
- 1½ teaspoons bicarbonate of soda
- 1½ teaspoons fine sea salt
- 4 squid ink sachets
- Preheat the oven to 200°C/gas mark 6. For the soda bread, sift the flour,
bicarbonate of soda and salt into a large mixing bowl.
- Make a well in the centre and add the buttermilk, followed by the squid ink.
Knead the dough for one minute until the ink is incorporated. Do not overwork
- Form into a round shape. Dip a knife in water and score the surface of the
bread into a cross. Dust a baking tray with plain flour and place the dough on top.
Bake fro 35-40 minutes or until the bread makes a hollow sound when tapped on
- For the oysters, preheat the grill to high. Melt the butter over a medium heat.
Whisk in the flour and cayenne pepper until a smooth paste forms.
- Whisk in the milk, a little at a time until it is fully incorporated into the mixture.
You should have a smooth, thick white sauce. Stir in the grated cheese and
season to taste.
- Arrange the shucked oysters on a layer of scrunched up foil (this will hold them
in place) and spoon over the sauce. Grill for four to five minutes until the sauce
starts to bubble and crisp.
- For the salad, whisk together the oil, cider vinegar, honey and mustard.
Rehydrate the seaweed salad mix in water, then drain. Combine with the
dressing and the ribbons of cucumber.
- To serve, tear off chunks off the soda bread and serve with the hot oysters and
TIP: Look for seaweed salad and squid ink in Asian supermarkets.