Runner Beans, Cured Beef and Oyster Recipe
We’ve all seen asparagus wrapped in pancetta; that same contrast of vegetal freshness and salty richness is what makes this little bite from Joe Otway so good.
Ingredients
- 200ml of water
- 6g of sea salt
- 4 runner beans
- 8 slices of bresaola
- 8 perilla leaves, pickled
- olive oil, to brush
- elderflower vinegar, to brush
- 5 oysters, or more, depending on size (you need 40g of oyster meat), plus their liquor
- 10g of apple cider vinegar
- 225g of vegetable oil
Method · 15 min
- Begin by making the oyster emulsion. Shuck the oysters and reserve both the meat and the liquor, ensuring there’s no grit. Transfer both to a blender with the apple cider vinegar (or put them all in a bowl and use a stick blender) and blitz. With the motor still running, gradually trickle in the vegetable oil to make a mayonnaise. Season to taste
- Put the water and salt in a small saucepan. Bring to the boil, then add the runner beans and cook for 2 minutes. Transfer to a bowl of iced water. The beans should be tender and not squeaky when you bite into them
- Slice the runner beans in half at a sharp angle. Lay the slices of bresaola out, add a perilla leaf to each, then a piece of runner bean on top. Wrap them up to create little parcels
- To serve, brush the wrapped beans with a little olive oil and elderflower vinegar. Serve alongside a spoonful of the oyster emulsion
