This Cucumber Lime Jalapeño Granita for oysters is summer season perfection! Tang from lime, freshness from cucumber and a touch of spice of jalapeño blitzed, frozen, scraped into icy shavings then piled onto oysters. I can eat loads of this. A LOT.
Granita for oysters – so good!
I really feel like folks suppose that “granita” is a elaborate dish that’s troublesome to make. But it surely’s really not. It’s actually flavoured liquid that’s frozen then scraped into shavings utilizing a fork.
You see it used for dessert, palette cleanses, garnishes and sides for savoury programs.
On this recipe, I’m utilizing it as a topping to serve oysters. Not a mind-blowing authentic thought I’ve provide you with, that is one thing you’d see right here and there on the menu of stylish bistros all through summer season.
It’s simple to make – actually only a 10 second stick blender blitz, freeze, scrape, then pile onto oysters. And the good factor is you could make it nicely forward then simply pull it out if you want it!
Elements for Cucumber Lime Jalapeno Granita for oysters
Right here’s what it’s worthwhile to make this:
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Cucumber – We’d like half a cup of the flesh solely. So, peel the pores and skin off, scrape the watery seeds out then chop the flesh. Why take away the pores and skin? As a result of it leaves robust little darkish inexperienced spots all through the granita. And the watery centre dilutes the cucumber flavour, to not point out the pesky seeds.
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Jalapeno – Provides a refined trace of background spice into the granita. It’s not a spicy granita. Freezing really dulls the spiciness of jalapeno.
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Lime – The zest for lime flavour and juice for recent limey tang.
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Sugar – To steadiness the flavours. I attempted with out, and I believed it was too sharp.
Find out how to make Lime Cucumber Jalapeño Granita for oysters
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Simply blitz the granita substances till clean – it solely takes about 10 seconds.
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Freeze for six hours till totally frozen, scrape with a fork to create shavings.
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Then spoon onto oysters. Be beneficiant, pile it excessive! It’s so good!
No video as we speak, as a result of I’m within the throes of final minute Christmas insanity and this can be a easy recipe so I determine you’ll survive! 🙂 Additionally, I shared 2 extra oyster recipes as we speak – see them right here.
This one’s made for a summer season Christmas, devoted to fellow Aussies. I hope you find it irresistible! – Nagi x
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Cucumber lime jalapeno granita for oysters
Prep: 10 minutes
Freezing: 6 hours
Starter
Western
Servings12 – 24 oysters
Faucet or hover to scale
Directions
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Granita – Place substances in a jug simply giant sufficient to suit a stick blender. Blitz till clean – it ought to be like a smoothie. Pour in a small container so the depth is not any deeper than 3cm / 2.2″. Freeze for six hours+.
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Scrape – Use a fork to scrape into shavings (it isn’t laborious). Use instantly or return to freezer till required.
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Serving – Place oysters on a serving platter. (Observe 3)
Recipe Notes:
2. Oysters – Each Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are nice. These are the 2 most important varieties right here in Australia. Flavour and high quality comes right down to the place they’re grown. I like: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. However there are numerous extra from round Australia which can be nice I haven’t tried or I don’t see them right here in Sydney!
3. Serving oysters are usually served on mattress of ice at eating places to maintain them chilly and supply a secure base. Rock salt is an alternate (although must discard), in any other case, a mattress of leafy greens (no matter’s low-cost on the time eg watercress, kale)
Leftovers will hold for a minimum of a month within the freezer (scraped or unscraped).
Lifetime of Dozer
Dozer’s doing fairly nicely this Christmas season! Some selfmade treats he obtained as we speak from Mrs C’s (my chilli crisp supply 😊), made by Mrs C herself! Fairly cool!
