oysters wiith migriottette jelly
Serves 6-8
1/3 cup (80ml)red wine vinegar
2 eschalots, very finely chopped
3 gold-strength gelatine leaves*
24 freshly shucked Sydney rock oysters Micro herbs*. to serve
Combine wine, vinegar and eschalot in a saucepan over medium-high heat. Bring to a simmer, then remove from heal and stand for 30 minutes to infuse. Strain into a pan and gently reheat over low heat. Meanwhile, soak gelatine in cold water for 5 minutes. Squeeze excess water from gelatine, then add gelatine to the saucepan, stirring to dissolve. Pour into a shallow container and chill for 3-4 hours until firm and set. Cut the wine jelly into small cubes. Arrange oysters on plates of crushed ice, then top with the jelly cubes and micro herbs, and serve immediately. * Gelaline leaves are from gourmet food shops. Micro herbs are from farmers` markets and selected greengrocers.
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Vin d'orange
Makes 1.75L
Begin this recipe at least 2 weeks ahead.
1 cup (250ml) vodka
4 oranges Iunpeeledl, chopped
1 cinnamon quill
1 cup l22IZIgl caster sugar
2 vanilla beans, split, seeds scraped Chilled soda water, to serve
Place wine, vodka, orange, cinnamon, sugar and vanilla pods and seeds in a bowl, stirring to dissolve the sugar, Divide among sterilised glass bottles. then seal. Keep in a cool, dark place for at least 2 weeks or up to 1 month. To serve, strain the vin dbrange into glasses filled with ice, then top vvith chilled soda vvater
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