by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa
I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa.
The coastline of Jersey offers infinite variety of majestic cliffs, exposed bays, sandy beaches and rocky coves; all easily accessible by road or on foot. At low tide, the island doubles in size (the third largest tidal range in the world).
All our oysters benefit directly from the daily natural filtering effect of our unique tide and crystal clear water and are harvested from the Royal Bay of Grouville so it seems only right with Valentine's Day just around the corner that I share an oyster recipe with you all!
Jersey oysters - chilli, tomato & smoked bacon
- 4 oysters
- Diced tomato - use the vine tomatoes for the best flavour
- 1 tsp lemon juice
- 1 banana shallot - diced finely
- 2 rashers of smoked bacon - fry until crispy
- 1 red chilli, de-seeded
- Rose petals, for serving
Take the eye out of the tomato, cut a cross at the end and blanch and refresh in ice water for 30 seconds to 1 minute.
Cut the tomato in quarters de-seed and dice the flesh.
Finely chop the banana shallot and de-seeded chilli.
Cut the smoked bacon into very thin strips and shallow fry in rapeseed oil, until crispy.
Mix the diced tomato, shallot and chilli together. Add salt and pepper to adjust the taste, as required.
Place the tomatoes onto the hulled oyster, sprinkle with smoked bacon and serve.
Sprinkle rose petals around the oyster as an extra touch of class, when plating.
There are so many ways to serve an oyster, but serving in a simple form with tomato and bacon or au natural is just brilliant. Happy Valentine's!