Makes one dozen
If you want to keep your oysters ‘au naturel’ but would like to add some texture, then this is the dish for you. The champagne jelly delivers a fresh citrus punch and the pistachio crumb provides the necessary crunch. Served on oyster shells, it screams decadence and elegance. A perfect dish to serve as an appetiser at your next dinner party.
Ingredients
- 4 gelatin leaves bloomed in cold water (see below)
- 50ml water
- Juice from 2 large lemons, strained to remove any pulp
- 200ml champagne or sparkling wine
- 2 slices Vogel's bread
- 50g unsalted butter
- 1 Tbsp fresh thyme, finely chopped
- 2 Tbsp pistachio nuts, finely chopped
- One dozen fresh oysters
Method
- To bloom the gelatin leaves, place into cold water until soft. Remove from water and squeeze to remove excess liquid.
- Heat the 50ml water, lemon juice and wine until warm.
- Take off the heat and whisk in the bloomed gelatin.
- Pour into a 250 by 150cm tray and refrigerate until set.
- Pulse the bread into crumb.
- Melt the butter in a small pan and then add the breadcrumbs.
- Toast until golden.
- Remove from heat and add the thyme and pistachio nuts.
To serve
- Place the crumb on the base of each oyster shell.
- Place an oyster on top of the crumb.
- Chop the jelly into small cubes and place two or three on each oyster.
- Cover a serving platter with ice cubes and serve the oysters on top of the ice.
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