Fresh Oysters with Granita
Photography by Manja Wachsmuth.
Plump juicy oysters get topped with these zesty fresh granitas. Make sure the oysters are well chilled before serving.
INGREDIENTS
Freshly shucked oysters in the half shell (each granita recipe makes enough for 3 dozen oysters
Basil, Wasabi and Lime Granita
1 cup packed basil leaves
1 cup water
3 tablespoons caster sugar
1 teaspoon grated ginger juice
finely grated zest 1 lime
1-2 teaspoons wasabi paste
½ teaspoon sea salt
1 tablespoon lime juice
Virgin Bloody Mary Granita
1 cup tomato juice
2 teaspoons horseradish sauce
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
¼ teaspoon celery seed
METHOD
To serve: Place the oysters on a bed of rock salt or ice and top each with a small pile of granita.
Basil, Wasabi and Lime Granita
Put the basil and a pinch of salt in a heatproof bowl and cover with boiling water for 20 seconds. Drain and refresh in cold water then drain again. Place in a small food processor with 3 tablespoons of water and purée until smooth and bright green. Set aside.
Combine the cup of water with all the remaining ingredients, except the lime juice, in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lime juice and cool.
Stir in the basil purée then tip into a shallow freezer-proof tray. Freeze until just starting to set around the edges. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain.
Virgin Bloody Mary Granita
Combine all the ingredients in a bowl. Pour into a shallow freezer-proof tray. Freeze until just starting to set around the edges. Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat periodically until no large pieces of ice remain.
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