Butter milk fried oyster salad
Ingredients
Oysters 10-12 nos Buttermilk 50 ml Flour 50 gm Bacon 50 gm Mixed greens 150 gm (Iceberg, Romaine, Lollo Rossa, Arugula) Grain mustard dressing 10 gm For Mustard dressing: 2 tbsp grainy (seeded) mustard 150 ml of extra virgin olive oil 2 tbsp lemon juice (about one lemon) 1-2 garlic cloves (finely crushed) Freshly ground salt and pepper
Method
Put your mustard, garlic and lemon juice in a small bowl (and combine well with a fork). Add extra virgin olive oil, pouring slowly as you combine. Whisk well with a fork — the mixture will be quite thick. Season with salt and pepper. Taste and adjust ingredients to your liking. Store in glass jar/ bottle in the fridge — and serve with fresh salad green
Method
‘Shuck’ oysters and rinse meat under chilled water to remove any dirt. Pat dry with a paper towel and soak in the buttermilk for 10-15 minutes. Remove the oysters and dredge in flour and deep fry till crisp. Remove from oil and drain on paper towel. In an oven, cook bacon till crisp. Cut into dices and set aside. In a mixing bowl, add greens, half the amount of bacon and fried oysters. Add mustard dressing and toss well, making sure the greens are evenly coated. Assemble on a plate and garnish with the rest of bacon and fried oysters. Shuck — Shucking an oyster simply means prying open the oyster shells with a blunt knife, cleave the oyster meat from it and rinsing it under running water.
(Recipe courtesy Chef Manu Chandra, Olive Beach)
Chargrilled Pork with Lychee salad Ingredients 55 gm walnut (peeled) 400 gm pork tenderloin 3 tsp Chinese five spice 2 garlic clove (crushed) 80 ml soy sauce 50 gm pokchoy (cleaned) 50 gm baby spinach (cleaned) l2 lychees (peeled and deseeded) 60 ml peanut oil Salt to taste
Method Heat a small non-stick frying pan over medium heat. Cook walnuts, tossing occasionally, for two minutes or until toasted. Remove from heat. Coarsely chop and set aside until required.
Place pork fillets in a large glass bowl. Combine five spice, garlic and 2 tbsp soy sauce in a jug, pour over pork. Turn to coat. Cover with plastic wrap and place in the fridge for an hour to marinate, turning occasionally.
Preheat a barbecue grill or chargrill on medium-high. Drain pork from marinade and reserve. Cook on preheated grill, brushing occasionally with marinade, for eight minutes each side or until juices run clear when pierced with a skewer. Transfer to a plate and set aside for 10 minutes to rest.
While the pork is resting, place Asian baby greens, lychees and walnuts in a large bowl. Combine peanut oil, extra garlic and remaining soy sauce in a jug and drizzle over the salad. Gently toss to combine. Taste and season with salt.
Thickly slice the pork across the grain. Add to the bowl with the Lychee and Asian baby greens salad and toss to combine. Serve immediately for two people.
(Recipe courtesy Chef Asmic Raj, the EAST, Chef de Cuisine, Crowne Plaza Bengaluru)
