- Bring a saucepot of salted water up to the boil.
- Remove the top part of the tomato that the stalk would normally attach to & score the skin on the bottom of the tomato to ease the removal of the skin.
- Plunge the tomato into the boiling water for approximately 20 seconds (or until you can see the skin separating from the tomato flesh) then remove & plunge immediately into ice-cold water. The tomato skins should have become very easy to remove, peel the tomatoes, completely removing all the skin. Lightly dry the tomatoes using a cloth.
- Quarter the tomatoes & using a spoon remove the seeds into a fine sieve over a bowl so as to catch any tomato water/juice that comes from deseeding the tomatoes. Reserve the tomato water/juice in the bowl.
- Dice the tomato flesh into small cubes & season to taste with flakey salt and freshly grated black pepper, reserve in a bowl.
- Add the tabasco, Worcestershire sauce, parsley & chives to the tomato water/juice & mix to create a dressing.
- Use four separate plates & serve a ½ dozen oysters on each or alternatively serve all oysters on one big platter to share.
- Use crushed ice to serve the shells on to ensure that the oysters remain chilled.
- On each oyster place a piece of Jamón Serrano, evenly distribute the diced tomato across all the oysters & finally dress each oyster with the dressing.
- Serve with extra Tabasco to the side in case anyone likes it a bit hotter!
Jamón Serrano can be found in gourmet deli's & often sliced to order. It offers a rich sweetness to this dish. The tomatoes balance the oysters with light acid & the Worcestershire & Tabasco offer spice. A smoky pancetta (belly bacon) would make a good substitute for the Serrano however will change the overall flavour profile. This raw version of the classic kilpatrick dish complements the rich meaty New Zealand Pacific Oysters.
About the Chef
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...