Ingredients
| 2 leaves gelatine | |
| 1 teaspoon sugar | |
| 100ml manzanilla sherry | |
| oil for frying | |
| 4 slices pancetta | |
| 2 dozen Pacific oysters in the half shell | |
| 1 tablespoon chopped chives |
Oysters are a special-occasion treat and while they are often at their best in winter, when they are full-flavoured and meaty, I do like Pacific oysters up until Christmas. Mahurangi Oysters is the family-run operation of Lisa and Andrew Hay, who sell oysters from April through to December and in the lead up to Christmas their oysters are fat and creamy and a more mellow option for those who are a little hesitant.
I can’t bear to cook oysters so they are most often served raw, but I do on occasion like a little topping such as a jelly and if it is paired with a crisp crumb of something salty that, too, is a delight. A crisp, flinty and dry sherry such as manzanilla is a delicious combination with oysters and that is what I recommend to use here.
Instructions
| 1. | Soak the gelatine in some cold water for 5 minutes to soften. |
| 2. | Put 50ml of water and the sugar in a small saucepan, bring to the boil and simmer until the sugar has dissolved. |
| 3. | Squeeze out the excess water from the gelatine and add to the pan stirring until it dissolves. |
| 4. | Remove from the heat, add the sherry to the mix, combine well and then pour into a small deep container. |
| 5. | Cool and then refrigerate for at least 3 hours or until set. |
| 6. | Heat a little oil in a frying pan and add the pancetta. |
| 7. | Cook until crisp and drain on paper towels. |
| 8. | Crumble into pieces. |
| 9. | When ready to serve, shuck the oysters and put onto a bed of ice. |
| 10. | Cut the jelly into small cubes, put a few on each oyster, scatter with the pancetta and the chives. |
| 11. | Serve with more chilled manzanilla. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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