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MKR S3 Slim BB Desktop Cake

Oysters with lemon and chilli

04 December

Try out AB and Michelle's delicate oyster dish.

oyster
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.

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