Friday, February 10, 2012

Oysters, Olive Oil, Garlic

Olive Oil Puree
 200 g water
 200 g olive oil
 3 g agar
 TT salt
Bring the water and agar to a simmer, simmer for 1 minute. In a blender add your oil (use the best oil you can get) and blend on medium speed. Pour your simmering liquid in to the oil and emulsify. Season with salt. Pour into a container and let set. Once set, put the solid Olive oil back into the blender and blend until smooth.

Fried Oyster
"Scotch" Oyster with garlic sausage
Fried Capers
Oven Roasted Tomatoes
Garlic Emulsion
Picked Parsley
Lemon Powder

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