Ingredients
15 Oysters
Chili Drops
50 g Red chillies - fresh
5 Chili Drops
250 ml White wine vinegar
15 ml Paprika
15 ml Soya
2 Tomatoes
Salt – to taste
Black Pepper – to taste
Crunch / Garnish
2 L Sunflower Oil
6 sheets Seaweed Nori Sheets
1 Celery
1 Spring Onions
Garnishes
25 g Mint (1 Punnet)
250 ML Olive oil
Herb Oil
2 punnet Chives
1 punnet Mint
1 Celery
250 ml Olive Oil
1 cup Baby Spinach
Lemon Granita
500 ml Orange Juice (or 6 fresh oranges)
250 ml Sugar
4 Fresh Lemons
Pinch of Salt
6 g Agar Agar
Mignonette
5 Shallots
5 Radishes
5 Radishes
250 ml White wine vinegar
250 ml White wine vinegar
250 ml Red wine vinegar
250 ml Red wine vinegar
50 ml Sugar
50 ml Sugar
15 ml Salt
15 ml Salt
pinch White Pepper
Cracked black pepper
Instructions
Mignonette
Finely mince the shallots and radishes and place the onion mixture in a glass bowl. Stir in the vinegar, wine, sugar, and salt. Stir in the white pepper. Place in the refrigerator and keep it there for an hour. Scoop mignonette sauce straight from the glass bowl, onto the oyster and serve.
Chili Drops
Add chilies, vinegar, garlic, soya & salt into a small pot (add paprika and tomato, if using). Bring to a boil. Reduce heat and simmer for 15min to soften. Cool slightly and place in a food processor. Process until smooth. Strain the chili mixture to remove solids. Place in the fridge and drizzle over any food your heart desires.
Granita
Place lemon juice of 4 lemons, zest of one & sugar in a saucepan. Bring to a boil, or until the sugar has dissolved. Once dissolved, add agar, repeat the same process. Pour mixture into a shallow baking pan and place immediately in the freezer. Let it freeze but scrape the mixture with a fork every 15min. After an hour, serve straight from the freezer, by sprinkling a few bits on top of the oysters.
Herb Oil
Place all herbs in a pot of boiling water. Blanch for 20 seconds and dunk immediately into an ice bath. To a blender add herbs and oil and blend until combined. Strain through a fine sieve and place in a plastic bottle squeezy bottle.
Deep-fried celery, nori sheets, and spring onion. Place on a paper towel to drain excess oil.