Name: Wild oyster and heirloom tomato salad
Yield: 0 serving
Cuisine: Ingredients
Ingredients: ostrich breast; smoking chips; capers; gherkins; red onion; fresh parsley; mayonnaise Japanese; tomato sauce; Tabasco sauce; salt and freshly ground black pepper; avocado; lime juice; fresh chillies 573; salt; baby tomatoes blanched, peeled; oysters wild; fresh basil chopped; vinaigrette dressing French; Maldon salt; 500 ml; 4 Tbs creamed horseradish; 3 1/2 Sheridans gelatine leaves, sponged in water; salt; 1 co2 charger; 500 ml cream siphon

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Ingredients (25)

Ostrich tartar:

	ostrich — breast
	smoking chips
	capers
	gherkins
	red onion
	fresh parsley
	mayonnaise — Japanese
	tomato sauce
	Tabasco sauce
	salt and freshly ground black pepper

Avocado mousse:

	avocado
	lime juice
	fresh chillies — 573
	salt

Tomato and wild oyster salad:

	baby tomatoes — blanched, peeled
	oysters — wild
	fresh basil — chopped
	vinaigrette dressing — French
	Maldon salt

Horseradish espuma/spoom:

500 ml
4 Tbs	creamed horseradish
3 1/2	Sheridans gelatine — leaves, sponged in water
	salt
1	co2 charger
500 ml	cream siphon

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Method:

Ostrich
Tartar:
Cut ostrich into ½ lb pieces, cold smoke for 2 hours.
Dice into small blocks and mix tartar to your taste just before service.
Form into small burger patties about 2 ¼ inch in diameter and ½ inch thick, set in fridge

Avocado mousse:
Mix and blend until smooth just before service, store in a piping bag.

Tomato and wild oyster salad:
To order; very carefully dress tomatoes and add oysters, fold through gently and season.

Horseradish espuma/spoom:
Heat 100ml of tomato essence (20 tomatoes, 1lb baby tomatoes, 2 stick celery, handful basil, ¼ cucumber, salt, and a splash ketchup blended and hung overnight) and melt in the gelatine.
Mix the hot and cold tomato essences and stir in the horseradish, season to taste.
Pour into siphon and seal, gas with 1 charger and chill for 3 hours on ice.

Assembly of dish:
Mould the tartar into a round pastry cutter to form a small pattie, top with the salad of tomato and oyster.
Spoon diced avocado into the bottom of the dish and pipe avocado mousse on top, gently place tartar and salad on mousse and remove ring, top with tine croutons and spoom the horseradish on top of the salad and croutons.
Dust with beetroot powder and top with coriander micro herbs.

Reprinted with permission of Peter Tempelhoff of The Greenhouse.