An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Recipe: West Coast Oysters with lardo, potato crackling, and onion foam
October 14, 2016
West Coast oysters hailing from the nutrient rich waters of Saldanha are sublime, sweet and plump, with powerful seaweed umami flavour. The lardo and onion foam enhances the richness of the oysters, while the potato crackling adds textural depth.
Wine pairing: The complex sweet-citrus buttery flavour of the Môreson
Mercator Chardonnay sings with this dish in perfect harmony.
Ingredients –4 onions, finely chopped Sprig of thymeBay leaf 1 clove garlic, crushed 125 ml chicken stock 500ml milk 2.5ml lemon juice
Method Sauté the onions, till lightly coloured. Add thyme, bay leaf and garlic Add chicken stock and milk and bring to the boil
Strain the stock and grate in 1 raw onion
Add lemon juice and season to taste
West Coast oysters – cleaned and shucked
Lardo, grated – Cook over a gentle heat till crispy, drain on tissue paper 1 potato, grated Sauté over a gentle heat till crispy, drain on tissue paper
To serve Place a sprinkling over lardo and potato on top of loosened oyster and a chervil leaf Blitz some of the onion stock to make a foam (use some lecithin) Spoon a generous teaspoon over each oyster