OYS­TER

Sil­ver­thorn Ge­nie Rosé Brut 2007 -

House and Leisure Food - - FRONT PAGE -

Serves 5

Ter­rine 5 fresh oys­ters in the shell 2 cups crushed ice 5 fresh co­rian­der leaves chilli paste yuzu juice le­mon juice salt Re­move the oys­ters from their shells, rinse un­der cold wa­ter and drain. Ar­range the oys­ters in their shells on a serv­ing dish filled with the crushed ice. Place a co­rian­der leaf in the mid­dle of each oys­ter and top with a small dol­lop of chilli paste. Driz­zle with the yuzu and le­mon juices, and sprin­kle with salt to taste.

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