JASMINE GREEN TEA MARINATED DUTCH OYSTER

JASMINE GREEN TEA MARINATED DUTCH OYSTER

0 made it | 0 reviews

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
Green Tea Foam
  • 2 whole cucumbers
  • 4 pieces of green apple
  • 20g Dilmah Green Tea with Jasmine Flowers
  • Lime juice
  • Salt
  • Pepper
  • Vegetable oil
  • Xanthan
Fermented Cucumber
  • 1kg cucumber
  • 15g rock salt
  • Vegetable stock
Fermented Cucumber-Avocado Purée
  • 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.
Green Tea Foam
  • 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.
Fermented Cucumber
  • 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.
Fermented Cucumber-Avocado Purée
  • 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.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024