Gow's Made it Big

12 November 2013

On Sunday morning we were glued to our telly as David Jordan, Head Chef at Gow’s, was joined by The Wanted on Channel 4’s Sunday Brunch, with Simon Rimmer & Tim Lovejoy for a celeb-packed oyster shucking session.

The Wanted boys got involved in what was their first ever shucking experience, so we’re pleased to say we managed to take their shucking virginity. You heard it here first.

David was an absolute natural on television and we think he could give Gordon a run for his money any day. David showcased the Noella oyster which he created for the festive season at Gow’s. When it came to the boys tasting the Novella however, we’re not sure they were totally convinced but it was a great laugh anyhow. 

If you’d like to have a taste of the now famous Noella oyster, why not make it home or better still pop into Gow’s restaurant where you’ll have our very own celebrity chef David make them for you!  

• 6 clean shucked oysters
• 1 rennet apple
• 25g caster sugar
• Zest and juice of 1 lemon
• 55g salted butter
• ½ tsp of cinnamon
• 1 star anise
• 1 clove

For the chilli jam
• 2 tsp cranberry sauce
• ½ red chilli, finely chopped
• 1 shallot, finely chopped

1. Peel and dice the apple and place in a saucepan with the butter, sugar and a pinch of cinnamon. Cook until the apple has turned into purée.
2. For the jam, boil everything together then allow to cool and refrigerate.
3. To assemble the dish, spoon a little bit of apple purée into each oyster shell, place an oyster on the top and bake in the oven until hot.
4. While heating foam your butter with the star anise, clove and the rest of the cinnamon. Add the lemon zest and juice.
5. Take the oysters out of the oven and place in the serving dish. Spoon over the foaming butter and serve with the chilli jam on the side.

Sam Chedzoy