Poached Oysters, Chorizo Cream, Cucumber Granita

Graham Garrett

Graham Garrett

19th January 2016

Poached Oysters, Chorizo Cream, Cucumber Granita

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 'spaghetti' to keep it crisp. This is a variation of that, as it uses the same flavours, but with a refreshing cucumber granita.

serves 4


  • for the cucumber granita
  • 3g fine sea salt
  • a pinch of sugar
  • 1/2 cucumber, juiced
  • 5ml Chardonnay vinegar
  • for the chorizo cream
  • 250g raw cooking chorizo
  • 1/2 small onion, peeled and finely chopped
  • 1/2 carrot, peeled and sliced
  • 1 sprig of thyme
  • 2 cloves of garlic, peeled and crushed
  • 125ml dry white wine
  • 300ml white chicken stock
  • 100ml whipping cream
  • 12 rock oysters


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 saucepan until it starts to release its oil. Add the vegetables, thyme and garlic and continue to sweat them until soft. Add the wine and reduce until almost completely gone. Add the stock and continue to reduce by about two-thirds. Add the cream and simmer for 5 minutes or until it reaches a coating consistency. Pass through a fine sieve.

To serve, shuck the oysters and put them in a small saucepan along with their juices. Wash the bottom shells and place them on a serving plate. Gently warm the oysters until they just start to firm up, this should take no more than 1 minute. Be careful not to overcook them.

Place an oyster in each shell, spoon the chorizo cream over each one and top with the granita.