Chilli and lime oysters with tomato sorbet Recipe
Ingredients
3 limes
1 tablespoon fish sauce
3 fresh coriander roots, washed, finely chopped
1 1/2 tablespoons finely chopped fresh coriander
1 1/2 teaspoons brown sugar
1 fresh red birdseye chilli, halved, deseeded, finely chopped
40 oysters
Tomato sorbet
7 (about 800g) ripe egg tomatoes, quartered
1/4 cup firmly packed coarsely chopped fresh coriander
1 tablespoon brown sugar
3 teaspoons fish sauce
1 egg white
Chilli and lime oysters with tomato sorbet Recipe
Method
Step 1
To make the tomato sorbet, place a shallow metal container in the freezer to chill while preparing the sorbet. Place the tomato in the bowl of a food processor and process until finely chopped. Strain tomato through a fine sieve into a large bowl, pressing with the back of a spoon to push the liquid through. Discard seeds and pulp. You will need 810ml (31/4 cups) of tomato juice to make the sorbet.
Step 2
Add the coriander, sugar and fish sauce to the tomato juice and mix well. Pour into the chilled metal container. Cover with foil and place in the freezer for 6 hours, running a fork through the mixture twice, or until just set.
Step 3
Roughly break up the sorbet with a metal spoon and quickly transfer it to the bowl of a food processor. Add the egg white and process very briefly until the sorbet reaches a soft, icy texture. Return the sorbet to the metal container. Cover with foil and place in the freezer for 6 hours or overnight until firm.
Step 4
Finely grate the rind of 2 of the limes. Juice all the limes. Combine lime rind and juice, fish sauce, coriander roots and leaves, sugar and chilli in a small bowl.
Step 5
To serve, place the container of sorbet in the fridge for 15 minutes to soften slightly. Divide the oysters among serving glasses and spoon the dressing over the top. Use a sorbet scoop to place a well-formed scoop of sorbet on top of the oysters. Serve immediately.
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