Chris Horridge provides a novel way of preparing oysters in this seafood dish. Fresh oysters are encased in a crispy tempura batter, sweetened with apricots and served on a bed of rock salt - simple, but endlessly impressive. This is a wonderful oysters recipe to try at home that requires surprisingly little effort and is perfect for a romantic evening or a dinner party with friends.
Chris Horridge is a master of balancing unusual flavours to great effect, working at various Michelin-starred restaurants around the country and earning his own star for his kitchen garden-driven food. He is a passionate advocate of nutritious, ‘free from’ food, choosing and pairing ingredients based on their effect on the body as much as flavour.
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For the apricot purée, chop the apricots and mix with the salt and sugar. Put in a pan and cook to a thick chunky purée. Blitz in a blender adding some orange juice to thin it if required
2 pinches of salt
60g of caster sugar
50ml of orange juice
For the tempura batter, put the ingredients in a blender and blend for 10 seconds to make a light batter. If it’s too thin then add more flour. If it's too thick add a little more water
50g of cornflour
50g of rice flour
1 tsp baking powder
1 pinch of salt
50ml of vodka
50ml of water
Remove the oysters from their shells and put aside. Sterilise the oyster shells by scraping away the excess oyster from inside the shell and boiling them in water for 5 minutes, then plunge them into cold water
Heat a deep fat fryer filled with the oil. Lightly dust the oysters in the remaining cornflour. Dip into the batter and deep fry for around 2 minutes or until crispy. Drain on kitchen paper
20g of cornflour
1000ml of oil
To plate, spoon some rock salt onto a tile or plate. Sit the sterilised shells on it, spoon some apricot purée into each and put the hot fried oysters on top. Serve immediately
200g of rock salt
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