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West coast oysters with lardo, potato crackling and onion

West coast oysters with lardo, potato crackling and onion
Onion Foam
Ingredients –
4 onions, finely chopped
Sprig of thyme
Bay leaf
1 clove garlic, crushed
125 ml chicken stock
500ml milk
2.5ml lemon juice
Method
Sauté the onions, till lightly coloured
Add thyme, bay leaf and garlic
Add chicken stock and milk and bring to the boil
Strain the stock and grate in 1 raw onion
Add lemon juice and season to taste
West coast oysters – cleaned and shucked
Lardo, grated –
Cook over a gentle heat till crispy, drain on tissue paper
1 potato, grated
Sauté over a gentle heat till crispy, drain on tissue paper
Fresh chervil
To serve
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf
Blitz some of the onion stock to make a foam (use some lecithin)
Spoon a generous teaspoon over each oyster

Oyster: bright, briny and beautiful. To be eaten raw, fresh with sea life, to savour the ‘merroir’ of their harvest bed. West Coast oysters are sublime, sweet and plump, with powerful seaweed umami flavour.

Bread and Wine oyster

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ― Ernest Hemingway, A Moveable Feast

Bread & Wine has shared this recipe for West Coast oysters with lardo, potato crackling and onion

oyster

Onion Foam
4 onions, finely chopped
Sprig of thyme
Bay leaf
1 clove garlic, crushed
125 ml chicken stock
500ml milk
2.5ml lemon juice

Method
Sauté the onions, till lightly coloured. Add thyme, bay leaf and garlic. Add chicken stock and milk and bring to the boil. Strain the stock and grate in 1 raw onion. Add lemon juice and season to taste.

- West coast oysters – cleaned and shucked
- Lardo, grated – Cook over a gentle heat till crispy, drain on tissue paper
- 1 potato, grated – Sauté over a gentle heat till crispy, drain on tissue paper
- Fresh chervil

To serve
Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf. Blitz some of the onion stock to make a foam (use some lecithin). Spoon a generous teaspoon over each oyster.

Posted by: Susan Huxter
Posted in: Bread & Wine Vineyard Restaurant, recipes,
comment-notesComments: 0


  

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