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OYSTERS SANS TABASCO

I love OYSTERS and I like my oysters 'Au Naturel'. To get that right takes great care, understanding and skill, and of course the presentation is vital.

The ideal is to take a walk along a pristine beach, pick a few oysters off the rocks, shuck and enjoy. So, when I ask for Oysters in a restaurant, I am asking for the vision, smell and taste a of that pristine beach, on a plate.

Crushed ice emulates the white breaking surf; salt - the smell of sea and sand; a twist of lemon - the cleansing sea breeze and a touch of finely ground black pepper (one turn of the grinder) - the hint of warmth from the sun.

Don't throw some oysters on a plate .... transport me!

'To master simplicity, master complexity.'


As for tabasco, I don't get it. I enjoy the condiment on a variety of dishes, but not here. Perhaps for those who like the feel of scorching sand on bare feet ... or a sunburn?


Apparently, artificial oyster beds were being formed in China long before they came to be cultivated by the Romans. That means that we have been enjoying the art of eating oysters for about 1900 years.


For a fascinating, all encompassing history of the Oyster:

oysters and all about them












image: wikipedia commons

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Thursday, September 24, 2009

THIN APPLE TART WITH SAUCE CARAMEL



APPLE TART

Ingredients:
4 Golden delicious apples
2 Thin rounds of puff pastry (15cm diameter, pricked all over with a fork to prevent rising)
10g Castor sugar
knob of butter (about 2 tbsp)
Sugar Syrup*


Method:
Cut the apples into very, very thin slices and arrange around the pastry bases in a circle, starting at the edge and working towards the centre.
Sprinkle the apples with sugar
Dot over the butter
Bake the tarts at 170 Celcius


Sugar Syrup*

Ingredients:
225 g Sugar
600 ml Water
4 Lemon slices


Method:

Dissolve the sugar in 300 ml water.
Bring to the boil, boil for one minute.
Remove from heat then add remaining water.
Add lemon slices and cool.
Strain and reserve syrup.

Apple Tart above presented on sauce caramel, with piped whipped cream, a scoop of champagne sorbet and sprigs of mint.

IMAGE: M.Muellers

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