serves
4
prep
15 minutes
cook
5 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Mid
level
Stream free On Demand
Nature's Finest
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 12 Pacific oysters, shucked, on the shell
- 300 ml thickened cream, lightly whipped
- Pink sea salt flakes
- 1 bunch long leaf sorrel, thinly sliced
- 1 tbsp baby native basil leaves, to serve (optional)
- Crushed ice, to serve
For the pea salad
- 28 g double-shelled peas
- 1 tsp grapeseed oil
- Salt
- 2 g chives, finely chopped
- 2 g flat-leaf parsley stems, finely chopped
- 2 tsp parsley oil (see Notes below)
- 1 tsp lemon aspen consommé (see Notes below or substitute with lemon juice)
Instructions
1. To make the pea salad, remove the fresh peas from their pod, then blanch them in boiling water for 45 seconds (60 seconds for larger peas). Drain and immediately transfer to a prepared ice bath. Peel the second membrane from each pea. Toss the podded peas with the grapeseed oil and a generous pinch of salt.
2. Char the peas by grilling over high heat in a cast-iron pan, or by placing in a small pan and torching them with a blow torch, ensuring you do not overcook the peas. Transfer the charred peas to a bowl suspended over an ice bath. When ready to serve, combine the peas with the remaining pea salad ingredients and toss to combine. Season to taste with salt.
3. To make the salted cream, in a medium bowl, generously season the lightly whipped cream with salt. Slice each oyster into 3 pieces. Place the oyster into the back of the shell and repeat with the remaining oysters.
4. To serve, spread a little salted cream over each oyster, then spoon over the charred pea salad. Garnish with the sorrel and native basil leaves (if using). Fill a serving plate with crushed ice and place the oysters on top and serve.
Notes
For the parsley oil
500 g picked parsley leaves
500 g grapeseed oil
Pick the parsley, ensuring sure there are no large stems. Wash and dry the leaves well. Place the leaves and the oil into a Thermomix and cook at 60˚C for 10 minutes or in a pot for 5-10 mins. Transfer the paste mixture to a bowl suspended over ice to rapidly cool, then allow to infuse overnight. Strain with a fine mesh strainer, then transfer the parsley oil into 100 ml zip lock bags. This can be stored in the freezer.
For the lemon aspen consommé
2 kg lemon aspen
2 kg water
250 g sugar
6 lemons, finely zested
10 g Murray River salt
Wash the lemon aspen well before using, then combine all ingredients in a large steamer. Steam at 80˚C for 1 hour. Allow to cool and use a spatula to press the aspen well to release all the natural oils into the consommé. Strain through a fine muslin cloth before using.
Photography by Jiwon Kim.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Nature's Finest
