Oyster Surprises

Method

Put the minced pork into a bowl. Peel the garlic and ginger, chop them together finely and mix into the pork, together with the mustard, a little salt and a generous amount of freshly ground pepper. Drain the oysters, but save the oil. Take small handfuls of the pork mixture and flatten them out into circles. Place a smoked oyster in the centre and wrap the meat up and round the oyster, then form into a ball. Continue until all the meat is used up. Smear the oil from the can over the meatballs and fry in a large frying pan in the sunflower oil for about 15 minutes, turning them very gently with some good tongs, until they are brown all over.

Thank you so much to Jane and Brian for both great recipes!

Before I finish, I must just pass on two super ideas for party dips! Maggie Stanbury rustles up a delicious one from a mixture of 2 tbsp mayonnaise, 1 tbsp of sweet chilli sauce and 1 tsp of dried peppers (bought from the spice section) – it’s very “more-ish”. Helen Eccott recommends mixing the oil from a jar of lime pickle with mayonnaise for another interesting dip, using relative quantities to your taste. Thanks to them both – I wish the party season were just starting now!

If you can possibly find a moment, please send any party-food idea you might like to share with us all, to me, Mrs Trewhitless (via the Whistler’s e-mail address)

Meanwhile, I plan to write about potatoes next month. Are there any ideas out there?

Mrs Trewhitless