Details
Serves: Makes approx 12 canapés
Method
• Defrost & remove the oysters from the shells & place in a bowl pour any juice that comes from the shells in with the oysters, set the shells on a service tray.
• In a shallow sauce pan place 400mls of water, with 3 teaspoons of salt & the lemon juice then bring to a simmer.
• Quickly poach the oysters (no longer than 30 sec) & place back in the shell, allow to cool slightly.
• From the ISI canister gently express the leek & potato whip onto ½ the oyster & serve.
• Garnish – crispy fried leeks make a good garnish offering texture
Leek & Potato Whip
• Puree all the ingredients except cream & oil while still warm, season to taste & then slowly mix in the cream & oil.
• Pour into the ISI Canister & set with 2 NOS charges, allow to cool in a chiller for 30 minutes, use as required.
Chefs Note: many commercial kitchens have ISI canisters or similar, unfortunately it is very hard to replicate the leek & potato whip without one.
About the Chef
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The in...
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The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity. This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The industry’s commitment to water quality and food safety requiring both USFDA and EU approvals provides the reassurance I need to feature one of the world’s finest oysters on the menu.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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