This Cucumber Lime Jalapeño Granita for oysters is summer time 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 a whole lot of this. A LOT.
Granita for oysters – so good!
I really feel like folks assume that “granita” is a flowery dish that’s troublesome to make. However it’s truly 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 unique thought I’ve provide you with, that is one thing you’d see right here and there on the menu of classy bistros all through summer time.
It’s straightforward to make – actually only a 10 second stick blender blitz, freeze, scrape, then pile onto oysters. And the great factor is which you can make it effectively forward then simply pull it out while you want it!
Components for Cucumber Lime Jalapeno Granita for oysters
Right here’s what you could 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 powerful 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 truly 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 assumed it was too sharp.
How you can make Lime Cucumber Jalapeño Granita for oysters
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Simply blitz the granita components till clean – it solely takes about 10 seconds.
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Freeze for six hours till absolutely 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 at present, 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 at present – see them right here.
This one’s made for a summer time 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 components in a jug simply massive sufficient to suit a stick blender. Blitz till clean – it needs to be like a smoothie. Pour in a small container so the depth isn’t 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 onerous). Use instantly or return to freezer till required.
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Serving – Place oysters on a serving platter. (Be aware 3)
Recipe Notes:
2. Oysters – Each Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are nice. These are the 2 primary varieties right here in Australia. Flavour and high quality comes right down to the place they’re grown. I really like: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. However there are lots of extra from round Australia which are 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 steady base. Rock salt is another (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 no less than a month within the freezer (scraped or unscraped).
Lifetime of Dozer
Dozer’s doing fairly effectively this Christmas season! Some home made treats he obtained at present from Mrs C’s (my chilli crisp supply 😊), made by Mrs C herself! Fairly cool!
