Enjoy Your Oysters, Giant Or Any Size Topped With Tiny Pearls of Sago (also known as Tapioca)

Grilled oysters with tapioca

“This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang,” says Clugston.

  • Serves 4 – 6
  • 10 mins preparation
  • 2 mins cooking

INGREDIENTS

    • 1 tbsp milk
    • 1 tbsp pouring cream
    • 12 oysters, shucked, loosened and returned to bottom shell, juice reserved
    • ⅓ cup sorrel, finely chopped (loosely packed)
    • ⅓ cup flat-leaf parsley, finely chopped (loosely packed)
    • ⅓ cup watercress, finely chopped (loosely packed)
    • 2 tsp finely grated lemon rind
    • 2 tsp finely grated horseradish
  • Pearl tapioca

    • 40 gm tapioca pearls (¼ cup)
    • 60 ml apple cider vinegar (¼ cup)

METHOD

  1. For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes).
  • Drain in a sieve and rinse under cold running water, drain and transfer to a container.
  • Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.
  • Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
  • Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes).
  • To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.

source

How to make Sago/Tapioca

https://goo.gl/images/UvFFG7

Stones for keeping food warm

2 thoughts on “Enjoy Your Oysters, Giant Or Any Size Topped With Tiny Pearls of Sago (also known as Tapioca)

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