Backyard Bar'sShucking Amazing
Tempura Oysters with
Wasabi Mayo
INGREDIENTS:
Wasabi Mayo:
- 1 whole egg
- 2 egg yolks
- 25 mls white vinegar
- 25 mls dry white wine
- 200 mls extra virgin olive oil
- 1 Lemon (Juice and zest)
- ? tube wasabi paste,
or two teaspoons of wasabi powder
- Finely chopped mixed herbs
- White pepper and Salt
Batter:
- 400g plain flour (sifted)
- 600g corn flour (sifted)
- 200mls soda water
- Salt and Pepper
- 1 doz shucked oysters
- 500mls cholestorol free canola oil
METHOD
Wasabi Mayo:
Crack egg, and separate egg yolks from whites
place in a bowl add white wine, vinegar and
lemon juice, whisk together for a minute or so
until smooth. Very gradually add oil constantly
whisking the yolk mixture. If mixture becomes too
thick ? dilute with dash of warm water. Season
with salt, pepper and mixed herbs and whisk
through wasabi paste. Combine until evenly
mixed and place in small bowl ready to be plated
and presented.
Tempura Batter
Combine 200g plain flour with 600g corn flour in a
bowl, season dry ingredients, slowly whisk in soda
water until mixture is thick enough that it coats the
back of a spoon.
Pre-heat oil (deep fryer if available)
Remove oysters from shell, place in plain flour,
coat evenly and shake off excess flour. Remove
oysters and place in batter mixture, coat evenly,
individually place in oil, moving frequently to avoid
sticking together. Batter to be pale and crispy
? cook for no longer then 30 seconds.
Re-insert in ? oyster shell.
Served with char-grilled lime, pre-prepared wasabi
mayo and rock salt, use salad to decorate.
Enjoy ? they are shucking amazing!
-Compliments Backyard Bar & Restaurant
CHEFS ' SELECT IONS
Red Hill Brewery
Waterzooi
Known as the national treasure of Belgium,
this is a hearty, warming seafood stew that we
discovered when travelling through Belgium.
You can use any combination of your favourite
seafoods in it and it will warm you up to the
cockles of your heart. Enjoy with a Red Hill
Wheat Beer ? the perfect match.
INGREDIENTS (4 serves)
- 300gm carrots
- 300gm celeriac
- 300gm trimmed leeks
METHOD ? 600ml fish stock
Peel the carrots and celeriac. Cut all the vegetables into ? 200ml Red Hill Brewery Wheat Beer
very fine (julienne) strips and cook briefly (2-3 mins) in boiling ? 200ml double cream
salted water. Refresh under cold water and drain. ? 12 chat potatoes
Put the fish stock and beer into a saucepan and reduce by ? 350gm salmon fillet
half, drinking the rest of the beer in the bottle whilst you wait.
Add the cream, reduce to a simmer, add the potatoes and ? 350gm trevally fillet
cook until tender (approx 15 mins). ? 2 teaspoons tomato paste
Add the fish and simmer for approx 5 mins, add the tomato ? 8-12 mussels (cleaned)
paste and mussels and boil for 2mins, season with salt and ? 4 moreton bay bugs or 4-8 prawns
pepper and serve in soup plates sprinkled with fresh parsley. ? Salt & pepper
Carrots and Shallots (50g each)
(Brunoise is very small cubes 2x2mm)
- 2 Garlic Cloves
- Bouquet Garnis
Bay leave (1) ? thyme (fresh)
? Rosemary (fresh) ? Parsley Stokes
- ? Glass Dry White Wine
- Tomato flesh in coucane
cubes of 3/4mm square
- Parsley leaves
- Olive Oil and raspberry vinegar
- Honey Mustard Vinaigrette (Mustard 1
teaspoon with balsamic vinegar, garlic,
olive oil, salt and pepper and lemon)
- Red Wine Vinegar
- Chopped fresh parsley -
-clean pork belly in salt water over
skin side down in a tray with chicken
120 degrees. Let cool down and
store in the fridge
Sweat the brunoise of vegetable for 2-3 mins Deglaze
with white wine Wash the lentils and add to the brunoise.
Cover with chicken stock and the bouquet garnis Simmer
for 20mins until tender Leave to cool
When cool and before serving add tomato coucane and
parsley. Add mustard vinaigrette.
Before serving ? pan fry the pork belly skin down with
a bit of oil ?finish cooking in the oven for 15min at 180
degrees until crispy on the skin. Add honey and red wine
vinegar 50/50
When the caramel obtained is sticky, set on bed of lentils.
Add raspberry vinegar and olive oil and herbs ? It?s now
ready to be served.
- Recipe from Keith Boulton, Head Chef
La Petanque Restaurant ....On the menu $18 Entree
La Petanque'sS l o w C o o k e d
H o n e y G l a z e d
P o r k B e l l y w i t h
d u P u y l e n t i l s
& R a s p b e r r y
V i n a i g r e t t e .
56 | good life, june -july 2007
|