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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

Flaggy Shore Oysters with Pickled Ginger

Gerry O’Halloran has over 30 years of experience in the seafood business, and he’s been showing the ropes to his daughter, Ciara, to help her launch her business The Redbank Food Company. The Redbank Food Company export Pacific rock oysters, cultivated on The Flaggy Shore near their home in The Burren. They work with local fisherman to bring other precious shellfish, such as mussels, crabs and clams to a wider audience.

Mark and I spent a late autumnal day with them, learning about the process of getting oysters from the sea to your belly. Gerry showed us how to shuck oysters like a pro and they told us about what it is that makes The Burren so special to them.

We set up a table on The Flaggy Shore and made a dressing for these mineral-rich beauties, pairing pickled ginger with a touch of toasted sesame oil and soy sauce.

The Redbank Food Company deliver within Ireland too so get in touch with them about getting yourself a box of precious seafood in time for your Christmas celebrations.

Flaggy Shore Oysters with Pickled Ginger featuring The Redbank Food Company


1 three inch piece of ginger

1 teaspoon of salt

1 tablespoon of sugar

3 tablespoons of rice wine vinegar

1 piece of red beetroot, for colour.

Half a red chilli

4 teaspoons of soya or tamari sauce

Half teaspoon of toasted sesame oil

2 teaspoons of lime juice

Lime wedges to serve

Fresh coriander

Dozen Flaggy Shore Oysters


  1. Peel and very finely slice the ginger into rounds.
  1. Place the ginger in a jar with the salt, sugar and rice wine vinegar. Add the slice of beetroot, for colour. Place in a jar and leave to pickle for at least an hour, but up to two weeks. Discard the beet. The ginger can be refridgerated for up to two weeks.
  1. Take a few slices of your pickled ginger and chop very finely until you have about a teaspoon.
  1. De-seed and very finely chop your chilli.
  1. Shuck your oysters.
  1. Mix together the soya sauce, sesame oil and squeeze the lime juice in a small bowl. Add the chilli and finely chopped pickled ginger. Mix together. Top the oysters with the pickled ginger soya sauce.
  1. Sprinkle the oysters with freshly chopped coriander.
  1. Squeeze a bit of lime juice on top.
  1. Knock back the oysters.





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