Oysters

Tottenham Hotspur F.C. ~ Oysters Ardiles

Introduction: Osvaldo César Ardiles  was born in Bell Ville, Córdoba on the 3rd August 1952, referred to here as Ossie Ardiles, is a football coach, pundit and former kickballer.  He was part of the national Argentinian team the won the World Cup  in1978. He now runs the Ossie Ardiles Soccer School.

A competitive and skilled midfielder, Ardiles became a cult hero in England, along with Glenn Hoddle and compatriot Ricardo Villa, while playing for Spurs.

And so to the recipe, also known as the Hangtown Fry this recipe was probably invented in Placerville, California, then known as Hangtown, as fodder for rich gold prospectors in the 1850’s or as the final meal for a condemned man.

Preparation time: 5mins

Cooking time: 5 mins

Home kit: large frying pan, mixing bowl, shallow dish, table spoon

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 4 rashers of streaky bacon
  • 8 eggs
  • 8 shucked oysters
  • A palmful of chopped parsley
  • A good handful breadcrumbs in the dish
  • 30g butter
  • Sea salt and freshly ground black pepper

Method: Preheat the oven to 100oC to warm the plates

First half

Quickly fry the bacon on a medium to high heat until crisp. Set aside to drain on kitchen paper.

Beat the eggs in the bowl. Mix in the parsley and season with salt and pepper. Using your hands dip the oysters in the egg mixture and then coat with breadcrumbs. Melt the butter in the same frying pan as you used for the bacon, it should be hot but not so hot that you burn the butter. Fry the oysters until golden.

Second half

Pour the remaining egg mixture over the oysters in the hot (but not too hot) frying pan, leave it until set slightly, then using the tablespoon draw the edges of the omelette into the centre, tilt the pan to usher uncooked egg to pour towards the edges. Cook for a further minute, use a timer. Crumble the bacon and sprinkle onto the omelette.

Full time results

The Oysters Ardiles will continue to cook on the warmed plates so remove from the heat when the eggs are still slightly liquid on top.  Cut the omelette into quarters and serve immediately. With salad if you must.