Recipe of the day
Bloody mary granita oystersby Oyster Inn | Cuisine issue #156
20 coriander leaves
5 large basil leaves
1 sprig rosemary
1⁄4 teaspoon freshly grated horseradish (from a jar or substitute with wasabi paste)
1⁄8 teaspoon cracked black pepper
pinch of Maldon sea salt
120ml tomato juice (we use Simply Squeezed)
Worcestershire sauce to taste
Tabasco sauce to taste
30ml vodka (we use Square One)
crushed ice to serve
12 shucked oysters
Use a pestle and mortar to lightly crush the coriander, basil, rosemary, horseradish, pepper and salt together. Transfer to a bowl.
Combine the tomato juice, a dash of both the Worcestershire sauce and the Tabasco, the vodka and a squeeze of lemon juice. Stir in the herb mix then taste and adjust the flavours if necessary.
Leave to infuse for 1 hour then strain the mixture into a plastic tub, cover and freeze for at least 4 hours.
When fully frozen, scrape the mixture with the back of a fork until it resembles the consistency of snow.
To serve, place crushed ice on a large serving dish, arrange the oysters on top and spoon a tablespoon of
the Bloody Mary granita on to each. Serve immediately.
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