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P.172

RECIPES AND TIPS OF THE MONTH
  deep fried oysters on lemon risotto
Ingredients (Lemon Risotto) …serves 4
  • 2 cups Arborio rice
  • 6 to 8 cups chicken stock
  • 1 cup white wine
  • zest of 3 lemons
  • juice of 1 lemon
  • 1 white onion, finely chopped
  • pinch of saffron threads
    4 tbls Peerless Pura Signature oil
  • 1 cup shaved Parmesan cheese
  • 1 bunch chives cut into 4-6 cm sticks
 

Method (Lemon Risotto)
Bring the chicken stock to the boil, heat the Peerless Pura Signature oil in a heavy sauce pan, add the onions, lemon zest & the saffron, cook for 2 minutes, then add the rice & cook for further 2-3 minutes, stirring constantly until the grains become translucent. Stir in the white wine & lemon juice & continue to cook until the wine is absorbed, add the hot chicken stock one cup at a time, stirring constantly until the stock is absorbed. Once the rice is tender, but still al dente, take away from the heat & add half the amount of Parmesan cheese.

 
  Oyster Ingredients
  • 24 freshly shucked oysters
  • 1 loaf white bread, made into bread crumbs
  • 1 tsp lemon pepper
  • 1 red chilli, finely chopped
  • 1 ginger knob, finely chopped
  • 1 tbls finely chopped coriander
  • freshly ground pepper
  • Formula 40 for deep-frying

 

 
   

Method
Mix the white bread crumbs with lemon pepper, chilli, ginger, coriander & pepper. Dip the oysters in the bread crumb mix & deep-fry in Formula 40 oil. Drain on Kitchen paper. 

To assemble
Place the lemon risotto in the centre of the plate, top with the oysters. 

 

 

 

 

Ocean Trout fillet in vine leaves & feta chantilly
Ingredients…serves 4

 

Method
Season the ocean trout with lemon pepper & roll into vine leaves. In a large pot, or deep-frying pan, bring the Formula 40 to 180 degrees. Prepare the frying batter by mixing the flour and rice flour with 3/4 cup of ice water. Dip the ocean trout into the batter and fry for 8 minutes or until crisp. Ensure the ocean trout is still medium from the inside. Meanwhile pan-fry the sliced fennel in butter and season with salt and chopped parsley. Mix the feta cheese and the pouring cream, add egg yolk and a little salt and spread on top of the fennel. Bake for 5 minutes at 220 degrees or under a salamander for 3 minutes. To assemble: Place the ocean trout on top of the baked fennel..

 

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