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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.