A Bloody Mary is best enjoyed alongside oysters – that's why we've created a recipe for a Bloody Mary Oyster Shooter. You're welcome.
INGREDIENTS
12 fresh oysters, chilled
1 cup tomato juice
¼ cup vodka or to taste
2 teaspoons Worcestershire sauce
Tabasco sauce to taste
sea salt and freshly ground pepper
12 tender, inner stalks of celery, optional
12 shot glasses, chilled
METHOD
Combine the tomato juice, vodka and Worcestershire sauce in a jug. Add Tabasco sauce to taste and season with salt and pepper. Cover and chill until very cold.
To serve: Place an oyster in each glass and pour over the Bloody Mary mixture. Garnish with a small stick of celery if using and serve immediately. Makes 12
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.