Lennox Hastie’s sherry oysters are a special occasion treat
A measure of Manzanilla gives oysters an explosion of flavour; the briny, citrus notes of the sherry complement the creaminess of the oyster.
A dash of sherry can elevate your cooking. I like to use it in both sweet and savoury dishes; it can add umami to a jamon broth with briny clams, a nutty flavour to earthy mushrooms, or a floral highlight in a custard. A measure of Manzanilla brings oysters to life in an explosion of flavour; the briny, citrus notes of the sherry complement the creaminess of the oyster.
To see what else you can do with sherry, try my trifle recipe.
If you like this, try:
Lennox’s Hastie’s surf ‘n’ turf
Why radicchio is the Cinderella of the lettuce world
How to get the perfect pork crackling
Oysters with sherry
Ingredients
- 12 Sydney rock oysters
- 80g lardo, finely diced
- 120g banana shallots, finely chopped
- 40ml Fino or Manzanilla sherry
- 10ml sherry vinegar
- Rock salt
- 1 Granny Smith apple, peeled, finely diced
- Pinch Espelette pepper powder
- 10g seaweed (tenax, dulse or wakame)
Method
- Preheat your oven to 160C. Shuck the oysters. In small pan, warm the lardo, add the shallots, and saute for 2-3 minutes until slightly softened. Add the sherry and vinegar to deglaze. Spread rock salt on a baking tray or cast iron pan.
- Carefully place the oyster shells in the rock salt so they nestle upright. Divide the lardo, shallot, sherry and vinegar mix between the oysters. Place in the oven for 3-4 minutes until warmed and fragrant.
- Finish with the diced apple and a sprinkle of Espelette. Top with the seaweed and serve immediately.