Gastronomy

Episode 10 – Part 1: Oysters, Chestnuts and Seaweed Vinegar

Episode 10 – Part 1: Oysters, Chestnuts and Seaweed Vinegar

Ingredients

  • 200 gr chestnuts
  • 20 gr shallots
  • 20 gr of buer
  • 2 cloves garlic
  • 20 gr Magistra aguardente
  • 200 gr cream
  • 200 gr milk
  • salt
  • 4 oysters
  • 30 gr dehydrated seaweed (kombu, nori, dulse)
  • 50 gr vinegar
  • 50 gr sugar
  • 50 ml white wine
  • 50 gr oil
  • 4 oyster leaves

Preparation

For the seaweed vinegar, heat the vinegar and the wine with the sugar. As it comes to boil, add the seaweed and a clove of garlic and reserve for half an hour. Strain through a sieve and allow to cool completely until emulsified. Add salt to taste.

For the chestnut cream, sauté the shallots and garlic with a lile buer, adding the Magistra brandy, then the previously roasted and shelled chestnuts until toasted. Add the cream and milk and cook for 20 minutes over low heat. Blitz in a blender and strain through a fine mesh sieve. Cover and reserve.

Open the oysters and cut each one into three and serve with a lile of the chestnut cream, add a few drops of seaweed vinegar and the oyster leaf at the end.

Enjoy.

CHEF PEDRO PENA BASTOS
PLACE HERDADE DO ESPORÃO
REGION ALENTEJO

Olive Oil: Organic Olival dos Arrifes
Wine: Amphora Wine Moreto

Download the recipe here.