With the annual Pick n Pay Knysna Oyster Festival around the corner, we have been playing around with cool oyster recipes in preparation for our two weeks there – we cannot wait! We love them au natural, and the traditional way ‘mignonette’ with a shallot red wine vinaigrette. If you are feeling adventurous and want to learn some new techniques, try this delicious, fresh, Asian style recipe at home. Send us pics to post on our facebook page.
Prep Time: 2h 40 min
Cook time: 5 min
2 oranges, juiced
2 limes, juiced
1 lemon, juiced
50 g sugar
4 leaves gelatine, sponged
- Strain the citrus juices into a pot and heat over medium heat.
- Add the sugar and stir until dissolved.
- Remove from heat and add sponged gelatine. Dissolve.
- Spray & Cook a shallow tray and pour the jelly mixture into the tray.
- Set on a straight surface for +- 2 hours
Citrus Soy Broth:
100 ml soy sauce
180 ml orange juice
zest of orange
50 ml sake
50 ml yuzu/lemon juice
- Mix together all ingredients and leave to infuse for about an hour
- Strain liquid through a sieve to remove orange zest
Apple & Cucumber Salsa: 1 Granny Smith apple, diced 1 cucumber, small dice 100 g coriander, chopped 50 ml olive oil 1 lime, juice & zest
- Place the coriander & oil in a narrow jug. Using a hand blender, blend together the oil & herb until it forms a green paste.
- Strain oil through a sieve and set the green oil aside
- Peel the apple & cucumber. Remove the seeds and core, and dice into small cubes.
- Mix the dice, lime juice and green oil and leave aside until well soaked.
- Take the citrus jelly out of the fridge and dice into same size as the cubes as cucumber and apple. Mix everything together
- Shuck Oysters and remove any visible shell or grit.
- Place on a bed of salt or crushed ice.
- Top each oyster with a tablespoon of citrus soy broth, a spoonful of salsa and a few strips of nori sheet. Garnish with coriander or micro herbs.