Oysters, simple and adulterated – by Toby Gritten and Jake Platt

11 September 2006
Oysters, simple and adulterated – by Toby Gritten and Jake Platt

Ingredients (Serves four)
12 oysters
1/2 lemon, unwaxed
1/2 pint Guinness
100ml cream
1 pomegranate (seeds from)
20 lavender petals (fresh if possible)
1tsp horseradish cream

Method Reduce the Guinness by two-thirds, then add the double cream.

Simmer for about five minutes until the sauce reaches the thickness of double cream. Keep warm and set aside.

Shuck the oysters, remove four from their shells and place in the warm Guinness reduction.

Arrange the other oysters on a plate covered in coarse rock salt (to hold the shells in place).

Leave four oysters plain and serve with a small slice of lemon. Place about a quarter of a teaspoonful of horseradish cream underneath the second four oysters, then top with pomegranate seeds and four or five lavender petals each.

Place the warm, Guinness-poached oysters into their empty shells, arrange on the plate and serve.

Eat the oysters starting with the most simple, and finishing with the Guinness.

Toby Gritten and Jake Platt, head chefs, the Albion, Bristol

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking