Wild oyster and heirloom tomato salad
|ostrich — breast|
|mayonnaise — Japanese|
|salt and freshly ground black pepper|
|fresh chillies — 573|
|baby tomatoes — blanched, peeled|
|oysters — wild|
|fresh basil — chopped|
|vinaigrette dressing — French|
|4 Tbs||creamed horseradish|
|3 1/2||Sheridans gelatine — leaves, sponged in water|
|500 ml||cream siphon|
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
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.
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.