Prep time:
Cooking time: 6 minutes
Total time:
Serves:
3tbsp Plain Flour
2 Large Eggs
150g Fresh Breadcrumbs
Sunflower Oil
6 Oysters
3tbsp Wasabi
3 Egg Yolks
150g Olive Pomace Oil
10g Sesame Oil
Juice of 1 Lemon
Gone are the days of devilled eggs and blinis. Rosemary Shrager’s Cookery School take the classic canapé to a whole new creative level...
an emulsion then add the wasabi to taste.
side and lemon wedges to
squeeze over.
- words: Rosemary Shrager
- pictures: David Merewether
- styling: Helen Barton
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...