Poached-Oysters, Chorizo-Cream, Cucumber-Granita

Preparation info
  • Serves


    • Difficulty


Appears in
Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

I used to do a Chorizo cream soup at Christoph’s, and put an oyster beignet on top in a little nest of fresh cucumber ‘spachetti’ to keep it crisp. This is a Variation of that, as it use the same flavours, but with a refreshing cucumber Granita


Cucumber granita

  • 3 g fine sea salt
  • a pinch of sugar
  • ½ <


To make the cucumber granita

Dissolve the salt and sugar in the cucumber juice and vinegar. Freeze it in a shallow container, beating with a fork each time ice crystals start to form.

To make the chorizo cream

Remove the skin from the chorizo and cut into smallish pieces. Fry the chorizo in a small sauce