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Smoked Oysters in Tomato Jelly

17 Jan

(makes 4 to 8 servings, depending on serving size)
This is a visually attractive dish which I normally serve as a amuse-bouche (pre-appetizer) although it can also be served as a regular cold appetizer. The dish consists of a base of smoked oyster puree, with small cubes of fresh tomatoes sandwiched under a topping of minted tomato jelly. 
 

Ingredients

  1. Smoke Oysters (100g)
  2. Mayonnaise (2t)
  3. Tomatoes (2)
  4. Mint leaves (chopped)
  5. Coriander seed powder 

Preparation

  1. The first step is check for serving ware of the appropriate size. I typically use shot glasses as they are transparent, but you can use any number of other options such as dessert wine glasses.
  2. Place your smoke oysters in the food processor together with any liquid from the tin. Spoon in 2t of mayonnaise which will bind the oil to the puree and add a spinkle of black pepper. Blend under high speed for about 5 seconds.
  3. Spoon the puree into the bottom 1/3 of you shot glasses. The way to do this wihout dirtying the sides is to use two tea spoons. Push the puree off one spoon with the other such that the puree falls dead centre into the shot glasses. Then flatten.
  4. You should use tomatoes which are fresh and crisp. Halve each tomato from the bottom down and spoon the insides (i.e. the jelly) of the tomatoes into a bowl. Mash the jelly with your fingers and remove any solid bits. Stir in 2t of chopped mint leaves.
  5. Cut the outer portion of one tomato into 1/4 inch strips and then futher into cubes. Divide these equally on top of the puree. You probably won’t be needing the remainder of the second tomato, have it handy just in case.
  6. Top off each shot glass with the minted jelly and then sprinkle a generous amount of coriander powder over the surface.
  7. Refrigerate until it is time to serve. When serving, instruct your diners to mix all the contents rather than eating a layer at a time.

Notes

  • If you are going for full-sized appitizers, I’d suggest expresso cups, in which you can hold 4 servings with the quantity of ingredients specified.
  • You can also try pairs of shot glasses with a different base (say smoked salmon) in the second shot glass for contrast. 
  • I’ve included a picture here of my hand-held food processor set which is indespensible to every home kitchen. Its easy to clean and doesn’t take much storage space. Each set comes with 3 different attachments for whipping, making purees and in-the-pot blending.

 

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Posted by on January 17, 2010 in A Kobi Original, Appetizers, Recipe, Seafood

 

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