Oysters with beef and horseradish jelly

servings 8
45 minutes

Ingredients

  • 16 oysters
  • 5 tbsp of port
  • 1 tbsp of sherry vinegar
  • 250ml of beef consommé
  • 1 gelatine leaf
  • 2 tbsp of chives, chopped
  • fresh horseradish, one 3cm slice

Method

1
To begin, add the port, vinegar and beef consommé to a small saucepan and bring to the boil. Simmer and reduce to 200ml. Meanwhile, soak the gelatine in cold water until soft
  • 5 tbsp of port
  • 1 tbsp of sherry vinegar
  • 250ml of beef consommé
  • 1 gelatine leaf
2
Squeeze any excess liquid out of the gelatine and add to the consommé mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating a 2-3mm thick layer of jelly on each sheet. Place in the fridge to set
3
Shuck the oysters and place on crushed ice. Cut the jelly into 16 pieces and place the pieces on to the oysters. If necessary, use the blade of a small knife to help you
  • 16 oysters
4
Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately
  • fresh horseradish, one 3cm slice
  • 2 tbsp of chives