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Oyster Custard Kilpatrick
- Steps
- Ingredients
Ingredients
Pickled Radish and Shallot
Oyster Custard
Bacon Jam
To Serve
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Steps
- Set up a bamboo steamer over a wok of simmering water.
- For the Pickled Radish and Shallot, place radish and shallot into a small glass bowl.
- Place seaweed vinegar, water and sugar into a small saucepan and bring to the boil. Pour over the radish and shallot and set aside to pickle. Drain well to serve.
- For the Oyster Custard, place the milk and cream in a medium saucepan over a medium heat and bring to just a simmer. Remove from heat.
- Add the oysters, soy sauce and dried mushrooms and set aside to steep for 20 minutes.
- Remove and discard the dried mushrooms, then process the mixture with a stick blender until smooth.
- Pass through a chinois into a clean bowl. Season with salt and white pepper, then set aside to cool.
- Whisk the egg yolks and egg together, then add to the oyster cream, whisking well.
- Strain into four 15cm shallow bowls and cover each tightly with cling wrap.
- Place in a bamboo steamer, stack and steam over simmering water, in batches if needed, for around 8 minutes, or until slightly wobbly in the centre. Remove from the steamer, uncover and set aside.
- For the Bacon Jam, finely chop the shallot, garlic and chilli and place into a fry pan with the olive oil. Cook over medium heat until translucent.
- Finely chop the bacon and pancetta and add to the pan, stirring occasionally.
- Finely chop the mushrooms and add to the pan. Cook until the mushrooms start to colour, the bacon is starting to crisp, and the liquid from the mushrooms has evaporated, about 10 minutes.
- Once the mixture starts to caramelise and catch on the bottom of the pan, deglaze with the seaweed vinegar, then quickly add the soy sauce, Worcestershire sauce, apple cider and orange juice. Cook over a low heat until the mix is quite jammy and dark, adding more smoked soy for seasoning if necessary. Remove from heat and stir through the wasabi, orange zest and squeeze of lemon, to taste.
- To assemble, place the bowls of oyster custards onto serving plates. Divide the bacon jam amongst the custards then add the pickled radish and shallots.
- To serve, place the oysters over the coals of a hibachi. Once they pop open, remove from heat and remove oysters from shells over a bowl to catch their juices. Clean of any grit, then divide the oysters along with their juice amongst custards. Garnish with samphire and wasabi cress.