If it’s not easy for you to get your hands on a good stash of kaffir lime leaves, you could replace half the leaves with 2 tablespoons fresh grated ginger or a couple of sticks of lemongrass.
Serves: 15-20
INGREDIENTS
8-10 kaffir lime leaves, roughly chopped
2 cups water
2 cups white vinegar
2 tablespoons brown sugar
1 shallot, peeled and finely diced
12 oysters, shucked and in their half shells
1 kaffir lime leaf, thinly sliced, to serve
METHOD
Place lime leaves, water, vinegar, brown sugar and shallots in a medium-sized saucepan and bring to a simmer.
Remove from heat and leave to cool with the lid on. Once cool, strain into a freezer-proof tray and place in the freezer for 4-6 hours. Remove from freezer and scrape the surface with a fork until a granita forms that is light and free of lumps. Return to freezer until ready to serve.
To serve: Serve oysters on a bed of ice. Top with 1 teaspoon granita and a sprinkle of fine kaffir lime strands.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.