Four treats for Christmas Supper Club
Jake McCarthy of Sprout & Co, Niall Sabongi of Klaw and Patrick Ryan of the Firehouse Bakery present recipes for the dishes they’ll be serving up at the Gilroy Christmas Supper Clubs
Niall Sabongi’s oysters two ways, and split lobster with garlic butter
Ingredients for oysters dressed withnam jim, serves one
6 oysters, shucked on the half shell
Quarter of a cucumber, peeled and cut into small dice
A few stems and leaves of coriander
For the sauce:
50g diced green chillies
50g diced red chillies
20g smashed garlic
60g grated palm sugar or cane sugar
1 bunch of coriander, leaves and stems chopped
35ml lime ...