Raspberry mignonette granite with NZ Pacific Oysters
Last week we paired with you a tasty NZ Green Mussel recipe and we thought we would continue the shellfish theme this week but with something even more delectable. The NZ Pacific Oyster never disappoints and is a showcase dish at any event. This recipe from Nurture Seafood certainly has wow factor and the colours are amazing. If you want to get people talking at your next dinner party then this dish will do it!
- Fresh Chilled NZ Pacific ½ Shell Oysters
- ½ cup Raspberries
- ¾ cup Red Wine Vinegar or ½ cup of Red Wine Vinegar & ¼ cup of Raspberry Vinegar
- ¼ cup Shallots – minced
- 1 tsp Coarsely ground black pepper
- Pinch Flaky Sea Salt
Work raspberries through a mesh sieve with a wooden spoon or a rubber spatula to remove the seeds. (You should have about 2 tablespoons of purée.)
In a small bowl, combine raspberry purée with vinegar, shallots, and pepper. Season with a pinch of salt. Pour into a small container and freeze for at least 8 hours, stirring once or twice with a fork.
Loosen the oysters from the shell but leaving them in the shell for ease of eating.
Makes enough for 3-4 dozen oysters (we should be so lucky!)
Wine Pairing – Bald Hills Last Light 2010 Riesling
This Central Otago Riesling is delicate and charming just like these oysters – the 2010 is a perfect match as will not dominate over the creamy flavour of these amazing seafood treasures from nature.