Bentley's Oyster Bar & Grill - oysters, three ways

Richard Corrigan from Bentley's Oyster Bar & Grill mixes up his bivalves with oysters three ways.

 

Ingredients

For the oysters with cucumber jelly and caviar
6 oysters
1 cucumber
1 tblsp caviar
½ tblsp salt
Seaweed
1 leaf gelatine

For the oysters with chorizo
6 oysters
1 pack uncooked chorizo

For the oysters with fennel and apple slaw
6 oysters
4 limes
1 fennel
1 Granny Smith apple
1 tblsp sugar

 

Method

  • For the cucumber jelly and caviar accompaniment, peel cucumber into long strips including skin but no seeds. Sprinkle with salt and blitz in food processor and pass liquid though fine sieve.

  • Soak one leaf of gelatine in cold water. Squeeze after 5 minutes. Warm one tablespoon of cucumber liquid and melt gelatine. Pour mixture back into cucumber water to about 150ml and cool over ice.

  • Open oysters carefully. Remove oysters from shell and reserve in liquid. Wash shell thoroughly and place on seaweed. Place an oyster into the shell and pour over enough cucumber to cover. Place in refrigerator until lightly set. Place half a tablespoon of caviar over each oyster and serve immediately over crushed ice and seaweed.

  • For the chorizo accompaniment, cook chorizo in packet in simmering water for 4 minutes. Cool immediately.

  • Remove and peel casing and slice into thick slices. Open 6 oysters and keep in their shells.

  • Grill Chorizo slices and serve with Oysters.

  • For the fennel and apple slaw accompaniment, mix sugar and lime.

  • Using a mandolin shave the fennel into the lime mix. Chop apple into matchsticks and add to mix.

  • Open oysters. Remove from shell, reserve in their liquid. Place a spoon of slaw mix in each shell. Spoon oyster on top and cover immediately with left-over juice. Serve over crushed ice.