Poached-Oysters, Chorizo-Cream, Cucumber-Granita

Name: Poached-Oysters, Chorizo-Cream, Cucumber-Granita
Yield: Serves 4
Ingredients: ½ cucumber, juiced; 2 cloves of garlic, peeled and crushed; 1 sprig of thyme; 125 ml dry white wine; 5 ml Chardonnay vinegar; 100 ml whipping cream; a pinch of sugar; 250 g raw cooking chorizo; ½ small onion, peeledd and finely chopped; 300 ml white chicken stock; 12 rock oysters; ½ carrot, peeled and sliced; 3 g fine sea salt

Preparation info

Serves
4

Difficulty
Medium

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

Ingredients

Cucumber granita

3 g fine sea salt
a pinch of sugar
½ <

Main course
Gluten-free
Brunch

Method

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