Recipe: Diana Chan's festive gin oysters

With Christmas around the corner, I thought gin-infused oysters would make the perfect entree for Christmas lunch with your loved ones. With little preparation and washing up, these work a treat for the host. Sometimes, preparing the family lunch is less enjoyable because of the preparation and washing up.

I like to do as much in advance as possible so I can sit with my guests and enjoy the day. Sydney rock oysters are my favourite because of their golden colour, creaminess, tasty brine and beautiful after-taste. I’ve to paired them with some gin – one of my favourite drinks, especially on a sunny day. But, have a play with other botanicals or herbs. In this recipe, I’ve used thyme but rosemary or parsley will work well, too. Other spirits or aperitifs that can be used are Pernod or vodka. Pair the Pernod with some tarragon, and you’re on a winner.

I like serving the oysters with a crisp glass of Bollinger Special Cuvee, but it also pairs beautifully with a glass of Chablis.

Gin, cucumber, lime and pepper granita oysters (Serves 6)

Ingredients:

½ cup sugar
2 tablespoons fresh thyme
Grated zest of 2 limes
2 lebanese cucumbers
¾ cup freshly squeezed lime juice
1 tsp freshly ground black pepper
¾ cup gin
1/4 teaspoon salt
2 dozen oysters
Micro chervil for garnish

Method:

Place sugar, thyme, zest and cucumbers in a blender and blend until smooth. Transfer mixture to a medium bowl and add pepper, 1 cup water, lime juice, gin, and salt and whisk to combine. Let mixture stand until sugar and salt have dissolved, stirring occasionally, up to 10 minutes.

Pour mixture into a 22cm square metal baking pan and place it in the freezer. Stir mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours or until frozen. The mixture will become fluffy and icy.

Shuck oysters and serve with small scoops of granita spooned on top. Garnish with some micro chervil.

To serve, place on a platter with rock salt. Serve with a refreshing glass of champagne.