Asiri Punchihewa
09/19/14

Lemon Verbena Oyster Escabeche

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Lemon Verbena Escabeche:
½ cup sparkling wine
½ cup Cava vinegar
½ cup grapeseed Oil
½ cup Dilmah Lemon Verbena

Saffron Emulsion:
4 egg yolks
550ml grapeseed oil
4-5 strands of saffron
Pinch of Cava vinegar
Saffron salt

Lemon Verbena Jelly:
1 cup Dilmah Lemon Verbena infusion
2 gelantine leaves

Method: 
Lemon Verbena Escabeche:
Place all of the above ingredients in a saucepan and bring to the boil. Set aside for 10 minutes to infuse.
Chuck oysters, making sure that there is no shell left behind.
Bring the lemon verbena liquid back to the boil and add the oysters and set aside to cool.

Saffron Emulsion:
Place yolks and vinegar in a food processor and blend on high.
Keep blending until yolks have doubled in volume.
Slowly add the saffron infused oil, making sure to not add it too quickly.
Check the seasoning.

Lemon Verbena Jelly:
Slowly warm your tea.
Add the pre-soaked gelatine and pour into a plastic container.

 

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