Penny Bridge Dexter Beef, Oyster, Soy and Sea Herbs
Recipe by Chef Ben Champkin, Kikkkoman Masters 2015 Winner
- Serves4
Ingredients
For the raw beef tartare:
- 100g of 0.5cm square diced beef
- Kikkoman soy sauce
- Zest of one lime
- Black pepper to taste
For the Oyster emulsion:
- 6 large oysters and juice
- 35g egg white
- Juice of 1/2 a lemon
- 250ml grape seed oil
For the Kikkoman soy sponge:
- 50g Kikkoman soy sauce
- 2 leaves of gelatine (softened)
- 200g Oyster juice
- 200g water
For the Oyster crisp:
- 150g chicken stock
- 300g oyster juice
- 150g tapioca pearls
- 8 oysters
- 3g silver powder
For the garnish:
- Ice plant
- Borage flower
Method
Combine the ingredients for the raw Dexter beef tartare
For the oyster emulsion
Blend the oysters, juice and egg white in the vita prep, emulsify oil, season with lemon pass and fridge in a plastic bottle refrigerated until required
For the kikkoman soy sponge
Bring 1/3 of the liquid to 50 degrees, add the gelatine and chill, freeze the remaining liquid to a slush and whisk on a kitchen aid until aerated pour in the slightly frozen liquid whilst whisking then pour into tub once aerated and fridge until required.
For the oyster crisp
Bring chicken stock, oysters, tapioca pearls and oysters to 90 degrees in the thermo mix , add silver powder and spread thin on slip mats. Fry at 190 degrees.
