Richard Corrigan: "This dish is great as tapas served in the middle of the table."

Ingredients

1 pack of uncooked cocktail chorizos
6 Oysters
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon flour
1 bunch of watercress

Method

• Cook the chorizo for 4 minutes in simmering water, cool and peel.

• Open the oysters, remove from the shell and pat dry.

• Grill the chorizo until blistering.

• In a hot frying pan, add the oil.

• Dip the oysters in flour and add to hot pan for one minute each side, add butter to finish.

• Remove from the pan and dry on kitchen paper.

• Serve with chorizo and watercress.

   

Chef Recommendations 

Wine match: An off-dry German riesling is food friendly and versatile lending itself well to this challenging dish. Providing enough acidity and keeping the pallet cleansed as the chorizo is quite a tricky flavour to deal with for this particular dish. Patrice Auffret