Home' Scoop : Scoop 54 Summer 2010 Contents AD
For a limited time
100% turkey breast, fresh pear
and parmesan tossed with a crisp
garden salad and finished in a light
cranberry and lemon dressing.
The Coffee Club
Still or Sparkling Water
50 St Georges Terrace | 226 Adelaide Terrace
Armadale | Belmont Forum | Carousel
Claremont Quarter | Garden City
Harbourtown Perth | Innaloo | Joondalup
Kalgoorlie | Karrinyup | Midland Gate
Rockingham | Whitford City | 140 William St
CHICKPEA-BATTERED OYSTERS WITH AVOCADO SALSA
SERVES THREE TO FOUR
1 dozen freshly shucked oysters
Oil, for deep-frying
80g chickpea flour (besan)
80g plain flour
Pinch of sea salt
1 ripe avocado, finely diced
1 ripe Roma tomato, finely diced
2 tbsp red capsicum, finely diced
1 tbsp chopped chives
1 tsp finely chopped red chilli
Juice of one lime
Freshly ground black pepper
BATTER Combine all the batter ingredients
together in a mixing bowl and whisk until
combined. Rest the batter in the refrigerator
for at least two hours.
SALSA Combine the salsa ingredients together
in a mixing bowl and gently combine. Keep
refrigerated until required.
Heat the oil in a deep-fryer or deep saucepan
to 180oC. Remove the oysters from their shells
and place the shells into a warm oven to dry.
Drop oyster flesh into the batter, then drop in oil
to cook for 30 seconds or until golden. Scoop
from oil and place on kitchen paper to absorb oil.
TO SERVE Pour rock salt onto a serving platter
and arrange the warm oyster shells on top.
Spoon salsa into each shell and top with oyster.
Finish with lime wedges and serve with a glass of
Perrier-Jouët Blason Rosé NV.
“ALBANY ROCK OYSTERS ARE ONE OF THE NATION’S GREATEST CULINARY
SECRETS. MANY ALBANY LOCALS AREN’T AWARE THEY CAN DRIVE DOWN
TO OYSTER HARBOUR AND ASK RAY KIRKPATRICK TO SHUCK THESE
JEWELS PLUCKED FROM THE WATER LESS THAN 20M AWAY”
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