Oysters Rockefeller

Gary says: ‘‘Begin your dinner party with a premium feel from the outset with oysters, fresh from the Irish coast. This approachable but elevated dish is sure to impress while pairing perfectly with a fresh and fruity Australian Chardonnay’’ FOR 12-14 OYSTERS INGREDIENTS

300g baby spinach, washed and dried

Handful of curly parsley

100g unsalted butter

2 sticks of celery, peeled and finely diced

2 small shallots, finely chopped 25ml Pernod (optional)

4-5 sprigs tarragon, leaves stripped off

¼ red chilli, finely sliced

Fine sea salt and ground white pepper to taste

Handful or two of fresh breadcrumbs to top

METHOD

1

Pre-heat your oven to 180°C.

2

Bring a pot of water to the boil and season it well. Drop in the spinach and parsley and cook for 2-3 minutes. Drain and squeeze as much water as possible out of the spinach and parsley blend. Set aside on kitchen towels to dry further. 3

Heat a frying pan, add the butter and melt. Now add in the chilli, shallot, celery and sauté on a low heat until soft. Add the Pernod (if using) and cook o the alcohol. 4

Once cooked, put the shallot and celery mix into a food processor and blend well, then add in the spinach and blend into a paste.

5

Carefully shuck the oysters, making sure to keep as much juice as possible in them and ll each one with the paste and scrape ush. Top each one with a sprinkling of breadcrumbs.

6

Place the oysters into a tray and into the oven for 7-9 minutes.

7

To serve, sit each oyster on a bed of rock salt or seaweed.

SERVES 4-5 INGREDIENTS

1 x 900g turkey breast piece 1 litre of water 2 celery stalks 2 onions, peeled and roughly chopped 2 carrots, peeled 1 tub of gravy granules

BUBBLE & SQUEAK CROQUETTE

¼ head Savoy cabbage, finely chopped 4 scallions, sliced 1 leek, washed and sliced very thinly 5 large Rooster potatoes, baked and scooped out 60g butter

Fine sea salt and white pepper to season

200g flour

500g breadcrumbs

6 eggs and 300ml milk, whisked together

PARSNIPS

4 parsnips peeled and the cut into long strips

50-70g granulated sugar Oil for frying