JASMINE GREEN TEA MARINATED DUTCH OYSTER
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Vilmos Dohnal
Wesley Schipper
- Sub Category Name
Combo
Appetisers
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
- 250ml mineral water
- 6g Dilmah Green Tea with Jasmine Flowers
- 2 tbsp Manzanilla sherry
- Touch of salt
- Sugar
- Lime juice
- 2 whole cucumbers
- 4 pieces of green apple
- 20g Dilmah Green Tea with Jasmine Flowers
- Lime juice
- Salt
- Pepper
- Vegetable oil
- Xanthan
- 1kg cucumber
- 15g rock salt
- Vegetable stock
- 2 whole avocados
- 200g of fermented cucumber (see recipe above)
- Lime juice
- Salt
- Pepper
Methods and Directions
- Make a strong green tea, cool down, add the Manzanilla, salt, sugar, and lime juice.
- Marinate the Dutch oysters in the tea for 4 minutes.
- Season with fine sea salt.
- Juice the cucumber and green apples.
- Warm gently until it reaches 70C, add the Dilmah Jasmine Green Tea. Let it infuse for 4 minutes.
- Sieve, and mix with rest of the ingredients.
- Place it in ISI espuma gun, use 2 chargers. Shake well before using.
- Chop the cucumber, put it in a jar and add salt to it together with vegetable stock.
- Close the jar properly. It has to be airtight.
- Store in a dry place for 3 days and then keep in a fridge for 2 weeks.
- Place avocado and fermented cucumber in the Robot-Coupe.
- Blend until you get a fine purée.
- Set in piping bags and store in a fridge.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 12/05/2024
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