Home > Recipes > Natural Bluff Oysters with Wasabi Tobikko and Granny Smith Apple Chardonnay Granita

Natural Bluff Oysters with Wasabi Tobikko and Granny Smith Apple Chardonnay Granita
( SERVES 2 )

NZ Herald

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For Bluff oyster season, if you're over au naturel, then try this recipe supplied by Clooney head chef Des Harris. Works well on other varieties of the bivalve too.

Ingredients

4	Granny Smith apples, to make 1 cup of juice
½ cup	Chardonnay vinegar
12 to serve	Oysters

Directions

2:1 ratio of freshly juiced green apple to chardonnay vinegar (Forum brand is best, available from Sabato).
Freeze the apples for a couple of hours to ensure they're cold. Pre-freezing apples helps juice retain greenness.
Cut pieces off the core and put through an electric juicer.
Allow to stand for 1 minute and skim off foam.
Pass the juice and add the chardonnay vinegar, stirring to combine.
Pour into a pre-chilled shallow tray & place in the freezer.
Every hour run a dinner fork through the mix to create large granules, do this until the mix is frozen.
To serve: top each oyster with a speck of wasabi caviar and freshly cracked pepper if desired.
Serve granita to the side and accompany each oyster with a teaspoon of frozen granita.