Oysters with Kaffir Lime Leaf Vinegar Granita
Photography by Josh Griggs.
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.
Related Content
latest issue:
Issue #99
Liven up your kitchen with fresh recipes for spring - beginning with a selection of feel-good recipes that will please more than just your tastebuds. We turn to the experts on gut health to serve up a menu that’s almost scientifically proven to be delicious! Next, we turn to Spain for a taste of the Mediterranean - think paella, prawns and plenty more. Want to keep things simple? Check out our outrageously good toasties and take your sandwich making skills to the next level or continue your Odyssey through the Mediterranean with a stop in Italy for a gorgeous round-up of pizzas and risottos. In a dish first, we have the ultimate ‘Dinner for Six’ that will impress your guests with an easy but elegant menu. And we have all your bases covered in our latest Food Fast section with our simple, quick meals for any night of the week!