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oyster ceviche

Tomato Jelly

2 Tomato, chopped

1/4 tsp Tabasco

1/4 tsp sugar – if your tomatoes are sweet or in season sugar will not be necessary

1/4 tsp sea salt

2 Gelatin leaves

 Method

  1. Soften the gelatin leaves in cold water.
  2. Place the chopped tomatoes in the Robo and blend to a rough puree
  3. Decant the tomatos to a chinois and press to release the juice into a saucepan.
  4. Place the saucepan on medium heat and bring to a simmer.
  5. Add the gelatin leaves to the warm liquid and stir to dissolve.
  6. Pour into the verrines carefully ensuring the levels are even and set in the refrigerator for 2 hours until gelled.

Oyster Ceviche

4 Oysters

10 sprigs of chives, minced plus 4 sliced in halfhalved

4 sprigs of parsley

25 goOnion, minced

1 clove of garlic, minced

1 tomato, seeded & chopped brunoise

1 lime, juice and peel

1/4 tsp Tabasco sauce

 Method

  1. Shuck the oysters;
    1. Clean the outside of the oyster under running water to remove in loose grit or barnacles.
    2. Open oyster shell with an oyster knife over a bowl to catch; cut the muscle and release the oyster from the shell.
    3. Dice the oyster meat.
    4. Place the bowl with oysters and juice in the refrigerator
  2. Combine the minced chives, onions, garlic, tomato brunoise and lime juice in a bowl.
  3. Add the lime juice, Tabasco and chopped parsely.
  4. Add the oyster meat and juice; cover with plastic and refrigerate up to 3 hours until plating.
  5. When ready to serve, spoon ceviche on top of tomato gelee and garnish with a half sprig of chive.
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