This recipe – created by BOCA’s chef Matthijs Stinnisen for Spinneys – plays with mandarin-citrus vinaigrette and a tomato concasse, which works well with this winter season’s oysters
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the citrus vinaigrette, place the mandarin juice, lime juice, yuzu juice, 100ml soya sauce, oil and grated ginger in a bowl and combine. Allow to sit for at least 1 hour.
To make the tomato and ponzu dressing, remove the skin and seeds from the tomatoes then dice them. Set aside. Peel and dice the shallots. Mix the shallots with the mirin, rice vinegar, remaining soya sauce and nori sheets.
Shuck the oysters and cut the attachment from the shell then flip the oysters to show the beautiful side. Place them on crushed ice.
Drizzle with the citrus vinaigrette.
Add the diced tomatoes to the ponzu dressing and mix for 30 seconds before drizzling it over the oysters.
Serve the oysters decorated with the edible flowers and micro greens.