Makes 3 pickled oysters
You will need
Porthilly oysters 3
Large gherkin 1 (plus 150ml juice from the gherkin jar), finely diced
Shallot 1, finely diced
Garlic clove 1, finely diced
Cucumber 1, finely diced
Olive oil a dash
Jalapeño chillies 3, sliced
- Shuck the oysters and reserve the shells and juice. Wash the shells ready for later.
- Place the oyster meat into the gherkin juice (so submerged) and leave for at least 2 hours.
- Mix the shallot, garlic, cucumber and gherkin with the olive oil and 1 tsp of the oyster juice.
- When the oysters are ready, return them to the shells, dress with the garnish and place a slice of jalapeño on top.
PAIR WITH Sharp’s Camel Valley Pilsner or a champagne lager
Chef’s tip: ‘This is one of Nathan Outlaw’s classic oyster combinations. If you don’t like it spicy just leave out the jalapeño,’ says Zack
Find more recipes and beer pairings in Just Add Beer, the new cookbook from Sharp’s Brewery.
Flex those shucking muscles – oyster season is just around the corner. Luckily, the team at St Enodoc Hotel in Rock are on hand to dish out the low-down on the best ways to prep and eat the meaty molluscs
Bobby Southworth, head chef at The Greenbank Hotel, shares his recipe for pan-seared scallops with pistachio praline, cauliflower, pink grapefruit and crispy chicken skin