OYS­TERS WITH PINK GRAPE­FRUIT GRANITA AND PICK­LED ES­CHALOT

SERVES 6

delicious - - ON TREND -

Be­gin this recipe at least 4 hours ahead.

2 cups (500ml) store-bought pink grape­fruit juice 1/4 cup (60ml) white wine vine­gar 2 tsp caster su­gar 1 es­chalot, thinly sliced 24 shucked oys­ters Baby shiso leaves and le­mon wedges,

to serve

Freeze grape­fruit juice in a shal­low freezer-proof con­tainer for 1 hour. Use a fork to scrape juice from edges of con­tainer into cen­tre. Freeze again for 30 min­utes and re­peat scrap­ing process. Re­peat un­til granita is com­pletely frozen with the texture of ice crys­tals (this should take about 4 hours).

Com­bine vine­gar and su­gar in a bowl and stir un­til su­gar dis­solves. Add es­chalot, mix to coat and set aside for 5-10 min­utes or un­til es­chalot changes colour and soft­ens.

Cover a serv­ing plat­ter with granita and top with oys­ters. Sprin­kle oys­ters with shiso and serve with pick­led es­chalot and le­mon wedges.

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