About JP McMahon
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café & Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.
JP is the founder and plays host to one of the biggest and most talked about international food events in Europe, Food on the Edge. The highly successful inaugural event took place in Galway in October 2015 followed by equally acclaimed 2016, 2017, 2018; plans for FOTE2019 are underway. The event features the best international chefs from across the globe.
Director, founding and current chair of the Galway Food Festival, JP is an ambassador for Irish food. He is also an ambassador for Spanish food in Ireland in particular promoting the wines of Rías Baixas (Galicia) and Jerez. JP is currently a commissioner for Euro-Toques Ireland.
Oyster with seaweed and sea herbs
4 oysters, shucked and rinsed of any grit
Light rapeseed oil
For the oyster emulsion
3 oysters, shucked
200ml rapeseed oil
For the seaweed jelly
300ml cider vinegar
10g dried sugar kelp
A few sea purslane leaves, rinsed
10g fresh nori, rinsed
A little milled sea truffle seaweed
To make the seaweed jelly: bring the vinegar, water and sugar to the boil. Place the sugar kelp in a suitable container and pour the hot vinegar solution over the seaweed. Chill and then strain. Reserve a little vinegar for the garnish.
Bring the rest of the vinegar to the boil again and whisk in the agar. Chill until set and then blend in a smooth paste. Place in squeezey bottle.
To make the oyster emulsion: blend the oysters and the oil together and season with sea salt. Pass through a fine sieve. If the emulsion is too thick, fold in a little water. Place into a piping bag.
Place the oysters on a metal tray and rub with oil. Char with a blow torch and season with sea salt.
To plate: pipe a little oyster emulsion on to the plate. Place the oyster beside the emulsion. Sprinkle some milled sea truffle on to the top of mayonnaise. Place three dots of seaweed jelly around the oyster.
Dress the nori and sea purslane with a little oil, salt and vinegar and arrange around the oyster.